Isbn: 9781607741008 - the preservation kitchen: the craft of making and cooking with pickles, preserves, and aigre-doux [a cookbook] (33 Ergebnisse)

Hardcover. Zustand: Fair. With dust jacket. The item might be beaten up but readable. May contain markings or highlighting, as well as stains, bent corners, or any other major defect, but the text is not obscured in any way. Ex-Library.

Hardback. Zustand: Good. The first canning manual and cookbook authored by Michelin-starred chef and Vie restaurant owner Paul Virant, featuring more than 100 recipes "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 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. Alongside recipes and menus, Virant draws on his extensive technical knowledge and experience to provide detailed and comprehensive guidelines for safe canning practices, testing pH, pressure canning, water bath processing, and storing. But no matter how precise the science, Virant never forgets the art in each handcrafted preserve and thoughtfully developed recipe. His unique approach re-imagines seasonal eating by harmonizing opposite or unusual partnerships: the brightness of summer fruit may be tempered with the earthiness of meats and winter produce, or the delicacy of spring vegetables might be enriched by the robust herbs and spices more typical of fall. The Preservation Kitchen not only demonstrates and instructs, it encourages and explores the limitless possibilities of capturing the seasons in a jar.…

Zustand: good. Signs of wear and consistent use.

Zustand: good. Used - Good: A book that has been read but is in good condition. Very minimal damage to the cover including scuff marks, but no holes or tears. The dust jacket for hard covers may not be included. Binding has minimal wear. The majority of pages are undamaged with minimal creasing or tearing, minimal pencil underlining of text, no highlighting of text, no writing in margins. No missing pages.…

Zustand: Good. [ No Hassle 30 Day Returns ][ Ships Daily ] [ Underlining/Highlighting: NONE ] [ Writing: NONE ] [ Edition: 1/1/2012 ] Publisher: Ten Speed Press Pub Date: 4/3/2012 Binding: Hardcover Pages: 304 1/1/2012.

Hardback. Zustand: Good. The first canning manual and cookbook authored by Michelin-starred chef and Vie restaurant owner Paul Virant, featuring more than 100 recipes "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 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. Alongside recipes and menus, Virant draws on his extensive technical knowledge and experience to provide detailed and comprehensive guidelines for safe canning practices, testing pH, pressure canning, water bath processing, and storing. But no matter how precise the science, Virant never forgets the art in each handcrafted preserve and thoughtfully developed recipe. His unique approach re-imagines seasonal eating by harmonizing opposite or unusual partnerships: the brightness of summer fruit may be tempered with the earthiness of meats and winter produce, or the delicacy of spring vegetables might be enriched by the robust herbs and spices more typical of fall. The Preservation Kitchen not only demonstrates and instructs, it encourages and explores the limitless possibilities of capturing the seasons in a jar.…

Hardcover. Zustand: Very Good. Book is in Perfect condition.we offer 24/7 Services.

hardcover. Zustand: Very Good. stated 1st edition/1st printing with full number line, hardcover with dust jacket, tight, pages clear and bright, shelf and edge wear, cocked, corners bumped, scrap in lower back gutter dust jacket, packaged in cardboard box for shipment, tracking on U.S. orders.

Zustand: New.

Zustand: As New. Unread book in perfect condition.

Zustand: Good. Former library copy. Pages intact with minimal writing/highlighting. The binding may be loose and creased. Dust jackets/supplements are not included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

Hardcover. Zustand: Fine. 1st Edition. Ten Speed Press hardcover in dust jacket, 2012, first edition/1st printing; jacket price $29.99; clean/tight; No marks/tears or other defects; (Fine/Fine). We will add a custom fitted archival quality mylar cover, bubble wrap the book and ship it in a New BOX- Not a plastic bag like the zombie sellers. …

Zustand: New.

Hardcover. Zustand: new. Hardcover. The first canning manual and cookbook authored by a Michelin-starred chef and restaurant owner, A Chef's Year of Preserving is a collection of Paul Virant's canning techniques, preserving recipes, and seasonal menus inspired by the award-winning fare at his restaurant, Vie.The first canning manual and cookbook authored by Michelin-starred chef and Vie restaurant owner Paul Virant, featuring more than 100 recipes"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 ChicagoPairing 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.Alongside recipes and menus, Virant draws on his extensive technical knowledge and experience to provide detailed and comprehensive guidelines for safe canning practices, testing pH, pressure canning, water bath processing, and storing. But no matter how precise the science, Virant never forgets the art in each handcrafted preserve and thoughtfully developed recipe. His unique approach re-imagines seasonal eating by harmonizing opposite or unusual partnerships: the brightness of summer fruit may be tempered with the earthiness of meats and winter produce, or the delicacy of spring vegetables might be enriched by the robust herbs and spices more typical of fall.The Preservation Kitchen not only demonstrates and instructs, it encourages and explores the limitless possibilities of capturing the seasons in a jar. The first canning manual and cookbook authored by a Michelin-starred chef and restaurant owner, this collection showcases Virant's canning techniques, preserving recipes, and seasonal menus inspired by the award-winning fare at his restaurant, Vie. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…

Hardback. Zustand: New.

Hardcover. Zustand: New.

Zustand: New. pp. 304.

Zustand: New. Num Pages: 256 pages, 60 Full Colour Photos. BIC Classification: WBW. Category: (G) General (US: Trade). Dimension: 224 x 249 x 27. Weight in Grams: 1290. . 2012. Hardcover. . . . .

Zustand: New.

Zustand: As New. Unread copy in mint condition.

Zustand: good. Befriedigend/Good: Durchschnittlich erhaltenes Buch bzw. Schutzumschlag mit Gebrauchsspuren, aber vollständigen Seiten. / Describes the average WORN book or dust jacket that has all the pages present.

Zustand: New.

Zustand: As New. Unread book in perfect condition.

Zustand: New. Num Pages: 256 pages, 60 Full Colour Photos. BIC Classification: WBW. Category: (G) General (US: Trade). Dimension: 224 x 249 x 27. Weight in Grams: 1290. . 2012. Hardcover. . . . . Books ship from the US and Ireland.

Zustand: New. pp. 304 Illus.

Zustand: New. pp. 304.

Hardback. Zustand: New.

hardcover. Zustand: New. In shrink wrap. Looks like an interesting title.

Hardcover. Zustand: new. Hardcover. The first canning manual and cookbook authored by a Michelin-starred chef and restaurant owner, A Chef's Year of Preserving is a collection of Paul Virant's canning techniques, preserving recipes, and seasonal menus inspired by the award-winning fare at his restaurant, Vie.The first canning manual and cookbook authored by Michelin-starred chef and Vie restaurant owner Paul Virant, featuring more than 100 recipes"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 ChicagoPairing 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.Alongside recipes and menus, Virant draws on his extensive technical knowledge and experience to provide detailed and comprehensive guidelines for safe canning practices, testing pH, pressure canning, water bath processing, and storing. But no matter how precise the science, Virant never forgets the art in each handcrafted preserve and thoughtfully developed recipe. His unique approach re-imagines seasonal eating by harmonizing opposite or unusual partnerships: the brightness of summer fruit may be tempered with the earthiness of meats and winter produce, or the delicacy of spring vegetables might be enriched by the robust herbs and spices more typical of fall.The Preservation Kitchen not only demonstrates and instructs, it encourages and explores the limitless possibilities of capturing the seasons in a jar. The first canning manual and cookbook authored by a Michelin-starred chef and restaurant owner, this collection showcases Virant's canning techniques, preserving recipes, and seasonal menus inspired by the award-winning fare at his restaurant, Vie. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.…

Gebunden. Zustand: New. Chef-owner Paul Virant&rsquos name is synonymous with local, seasonal eating, a distinction that has brought him accolades from national and regional publications. In 2005, before his restaurant, Vie, had been open for a full year, Chicago.