The Preservation Kitchen: The Craft of Making and Cooking with Pickles, Preserves, and Aigre-doux (AZW3)
English | April 3, 2012 | ISBN: 1607741008 | 304 pages | AZW3 | 22 Mb
The first canning manual and cookbook authored by Michelin-starred chef and Vie restaurant owner Paul Virant, featuring more than 100 recipes
Pairing science with art, Paul Virant presents expert preserving techniques, sophisticated recipes, and seasonal menus inspired by the award-winning fare at his restaurant, Vie, in Western Springs, Illinois. Imaginative tangy jams, brandied fruits, zesty relishes, cured meats, and sweet and savory conserves are the focus of the first half of this book, while seasonal menus pairing these preserves with everything from salads and cocktails to poached fish and braised meat compose the second. Brandied Cherries used in Cherry Clafoutis, or as a garnish for the Beer-Jam Manhattan, are a sweet reminder of the summer harvest. And the Chicken Fried Steak with Smoked Spring Onion Relish anticipates warmer days when you�re still deep in winter.
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