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Preservation Kitchen by Paul Virant, with Kate Leahy

The recent revival of canning, pickling, and preserving has resulted in numerous cookbooks on the subject, but this is the first from a Michelin-starred chef. Paul Virant, of Chicago’s Vie restaurant, shares his passion for preserves in this vibrant book. His enthusiasm is enough to make anyone start gathering jars, but the breadth of his recipes—like aigre-doux, peach saffron jam, and pickled ramps—go far beyond Grandma’s jams and jellies.
Reviewed by: 
S.B.
The Preservation Kitchen: The Craft of Making and Cooking with Pickles, Preserves, and Aigre-doux [A Cookbook] Cover Image
$29.99
ISBN: 9781607741008
Availability: Available from Warehouse - Usually Delivers in 3-14 Days
Published: Ten Speed Press - April 3rd, 2012