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The Preservation Kitchen: The Craft of Making and Cooking with Pickles, Preserves, and Aigre-doux

Virant, Paul; Leahy, Kate

266 Bewertungen bei Goodreads
ISBN 10: 1607741008 / ISBN 13: 9781607741008
Verlag: U.S.A.: Ten Speed Press, 2012
Zustand: Fine Hardcover
Verkäufer Booklegger's Fine Books ABAA (Park Ridge, IL, USA)

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A fine, clean and tight hardcover copy in a fine jacket/brodart covered. First Edition. SIGNED BY PAUL VIRANT. A very nice copy in like new condition. *** WE BOX AND SHIP ALL BOOKS WITH USPS TRACKING. *** WE HAVE BEEN BUYING AND SELLING USED BOOKS FOR OVER 37 YEARS. Buchnummer des Verkäufers 002185C

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Bibliografische Details

Titel: The Preservation Kitchen: The Craft of ...

Verlag: U.S.A.: Ten Speed Press

Erscheinungsdatum: 2012

Einband: Hardcover

Zustand: Fine

Zustand des Schutzumschlags: Dust Jacket Included

Signiert: Signed by Author(s)

Auflage: 1st Edition.

Über diesen Titel

Críticas:

"Advanced, intelligent pickling recipes from the starred Chicago chef, plus inspiring seasonal menus in which to use them."
--New York Times Book Review

"Virant is a fine coach for cooks accustomed to packing strawberry freezer jam into upping their game and inspiring those interested in keeping local flavors on their table year-round."
--The Chicago Tribune, 4/11/12

"With clear instructions and a full seasonal spectrum of inspiration, this has already made its way to the top of my stack of spring cookbooks."
--KQED Bay Area Bites, 4/9/12

"The Preservation Kitchen makes us want to can everything."
--chicagoist.com 4/9/12

"If any book could inspire me to can, it's this one...To flip through this book is to await every turn of the season and every visit to the farmer's market to come."
--Time Out Chicago: Cookbook of the Week 4/5/12

"Virant's suggestions for cooking with preserved foods are helpful for both beginning and experienced cooks, and provided menu plans focus on making the preserves shine. A unique guide to elevating pickling and preserves, recommended for adventurous cooks and eaters."
--Library Journal, 2/1/12

"Paul Virant takes us on a delicious journey in The Preservation Kitchen, to unexpected spots that ring of traditions long forgotten, to exciting places that our palates want to savor for hours. Paul's Fried Chicken with Cherry Bomb Pepper Sausage Gravy and Drop Biscuits is soul food for a new millennium and his Beer Jam and Ramp Sauerkraut may just show up on my restaurant menus."
--Rick Bayless, Chef/Owner of Frontera Grill, Topolobampo, and XOCO, Chicago

"Along with being a great technical guide to preserving fruits and vegetables, The Preservation Kitchen gives the reader a first-hand look at Paul's exceptional talent and culinary philosophy. By sharing his immense knowledge and passion, he leads the way as a great craftsman and mentor for future generations of food professionals and enthusiasts. Paul's zest for life and great food is contagious!"
--Jacquy Pfeiffer, Founder of The French Pastry School

"Paul Virant's approach to the modern kitchen extends seasonal boundaries far beyond nature's reach. By suspending local treasures in time, and incorporating them creatively, he has redefined American cooking as we know it. Truly a jar star!"
--Paul Kahan, Executive Chef/Partner of Blackbird, avec, The Publican, and Big Star

Virant offers seasonally inspired menus--beef chili with pickled candy onions, chased by his wife's chocolate chip cookies, for a wintry warmer; grilled and pickled summer squash salad and summer berry soda floats for a breezy supper--that make use of the fruits (and veggies) of their labors. Geared toward ambitious home cooks and professional chefs, these recipes could inspire the rest of us to fit into one of those categories.
--Carly Boers, chicagomag.com

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