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

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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.

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.
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About the author

Chef-owner Paul Virant’s 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 Magazine named Virant the city’s Best New Chef. Soon after, Vie was featured in Food & Wine, the Chicago Tribune, the Sun-Times, and Time Out Chicago. In 2007, Food & Wine named Virant among its Best New Chefs, in 2010 Vie picked up a Michelin star, and in 2011 Virant was nominated for a James Beard award. In addition to awards, Virant has appeared on NBC’s Today and, with chef de cuisine, Nathan Sears, competed in a close match on Iron Chef America. In addition to running Vie, Virant became chef and partner at Perennial Virant in Chicago in 2011.
 
KATE LEAHY co-authored A16 Food + Wine, the IACP Cookbook of the Year and recipient of the IACP Julia Child First Book Award; SPQR; The Preservation Kitchen, which Eater.com ranked as one of the most notable books of the year; and Cookie Love.
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Additional Information

Publisher
Ten Speed Press
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Published on
Apr 3, 2012
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Pages
304
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ISBN
9781607741015
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Language
English
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Genres
Cooking / Methods / Canning & Preserving
Cooking / Reference
Cooking / Seasonal
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Content Protection
This content is DRM protected.
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Eligible for Family Library

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As fresh foods and farmers' markets gain influence, edging out the overprocessed and supersized from our diets, everything old--and bursting with flavor--is new again, and Americans are turning to time-honored skills like pickling and preserving to wake up their palates. Here, in a current guide that calls upon the newest safety and health information while also updating recipes for modern tastes, Anne V. Nelson walks readers through every step of the process.

Nelson explains why preserving foods at their freshest yields such great-tasting results, and how the salt and vinegar that keep foods fresh also add distinctive flavors. She discusses techniques, equipment--much of which readers will already have in their kitchens--and makes a convincing case for adding these techniques and recipes to a varied, modern diet. Nelson gives hints on choosing produce, recycling jars, making crisper pickles, saving soft jelly, and more.

She starts with preserving-influenced recipes that can be made in an afternoon and eaten that evening--refrigerator pickles, marinated vegetables, homemade horseradish--and works up to blood-orange marmalade, bread-and-butter pickles, and pickled watermelon rind. A global survey, the book includes sweet Cantonese pickles, Moroccan preserved lemons, European sauerkraut, and Central American hot pickled peppers. Nelson also explores herb-infused vinegars, fruit-infused vodka, and jellied wine, plus fruit preserves, jellies, jams, and butters.

Modern cooks don't need to know how to pickle or make jams and jellies. So the recipes here are designed for those who want to learn preserving techniques, those who enjoy the play of bright acids and bold spices in combination with the freshest ingredients. THE NEW PRESERVES is a definitive guide, taking an up-to-date, twenty-first-century approach to an ancient art of the kitchen.

Can It!, from the editors of Hobby Farm Homes, gives readers a contemporary perspective on this favorite traditional kitchen art. As the “eat local” movement sweeps the country, so too does the popularity of canning and preserving the harvest from our own gardens and hobby farms. Filled with nearly 200 full-color photograph and illustrations, Can It! is a detailed beginner’s guide that takes the reader step by step through the process of canning fruits and vegetables. From canning tomatoes and squashes to preparing homemade salsas, relishes, and jellies, this book simplifies the processes so that even modern busy people can find time to do it themselves, while emphasizing cost-saving, sustainability, and food safety.

The book begins with a chapter on preparing and planning, deciding which methods are right for you, and what produce you like enough to invest the time to preserve it. The methods discussed include freezing, flash freezing, water-bath canning and pressure canning. The author, Jackie Callahan Parente is a lifelong canner and shares her insights, secrets, and shortcuts for each of these methods of food preservation. Charts throughout the book detail methods with specific timings, temperatures, and required equipment. Summary pages (“Process Overview”) give the reader a point-by-point wrap-up of each technique with all of the important takeaways.

The chapter on freezing offers general guidelines on which foods freeze best (and worst) with safety instructions and processes to capture the freshest flavors from dozens of possible foods. The author offers information on freezers, containers, thawing processes, energy-saving methods, and head space requirements. Sidebars offer ways to avoid and solve common problems such as freezer burn, discoloration, texture issues, and so forth. Three dozen recipes for freezing fruits and vegetables, including storing prepared items such as strawberry jam, creamed corn, and stewed tomatoes. Beyond fruits and vegetables, the chapter also gives instructions for freezing, breads, pastries, dairy, meat, and complete meals.

The chapter on canning offers information on high- and low-acid canning as well as the differences between water-bath versus pressure canning, with detail on proper use of jars, lids, and bands, selection of the right utensils, instructions for filling the jars, and safe storage. This chapter offers 15 water-bath canning recipes and 12 pressure canning recipes for the most popular fruits and vegetables (tomatoes, apples, berries, pears, peaches, and more).

The canning process can be applied to fresh fruits and veggies as well as to homemade condiments and spreads. The chapter “Jams, Jellies, and More” helps canners narrow down the choices and offers required background for the properties of fruit, pectin, acid, and sweeteners. This chapter offers over 30 recipes for everyone’s favorites, such as blueberry jam, grape jam, and peach preserves, plus some delicious unexpected delights, such as rhubarb conserve, slow-cooker apple butter, and pear ginger preserves. Also on offer are solutions to commonly encountered problems with canning preserves plus labeling and storage.

“Pickles, Relishes, Salsas, and Such” salutes everyone’s favorite condiments, offering recipes for 20 delectable “jar-ables” and a primer for pickling produce, from salt and brine to decorating the jars. Beginning with basic kosher dill pickles and pickled mixed veggies, the author offers recipes for summer and winter relishes, festive, zesty salsas, chutneys, ketchup, sauerkraut and more!

The appendix offers instructions for important techniques critical to the processes described in the book, including blanching, treating for discoloration, preparing sugar syrups, altitude adjustments, and processing times. Eight helpful charts for equivalents, conversions, and yields plus an extensive glossary, resource section, and index complete the volume.
For home cooks hungry for make-again recipes, here is an impeccably curated collection from Epicurious with more than 250 of their "4-fork" recipes, conveniently compiled in a book with new photography, new headnotes, and informative user tips. 
 
Epicurious is, undisputedly, the most respected website for people who like to cook. In their first-ever cookbook, the Epicurious editors have culled their extraordinary database of 180,000 recipes and selected their most popular recipes.

Organized seasonally and by meal type, The Epicurious Cookbook offers everything from 30-minute weeknight dinners to weekend warrior show-stoppers. Also included are comfort food favorites, small dishes perfect for parties and plenty of repertoire-building mains and sides, plus breakfasts, breads, and desserts. All new stunning four-color photography shows Epicurious at its most irresistible. Throughout are Epicurious member suggestions for tweaking recipes, ideas for menu planning, smart substitutions, and homespun recipes from dozens of Epicurious members newly tested for this cookbook. Recipes include: 
 
Easy comfort foods: Chicken and Fall Vegetable Pot Pie, Beef Short Ribs Tagine, Spicy Mac and Cheese with Pancetta, Deviled Fried Chicken, Chili con Carne with Chili Cheddar Shortcakes
 
Fast Weeknight Dinners: Quick Paella, Wild Rice with Pecans, Raisin, and Orange Essence, Brussels Sprouts Hash with Caramelized Shallots, Rosemary Lamb Chops with Swiss Chard and Balsamic Syrup, Pan-Fried Spicy Orange Tilapia 
 
Please-Everyone Vegetarian and Vegan Dishes: Chilled Soba with Tofu and Sugar Snap Peas, Spiced Lentil Tacos with Chipotle Sour Cream, Roasted Eggplant Salad
 
Special occasion show-stoppers: Tom Colicchio’s Herb-Butter Turkey, Beef Brisket with Merlot and Prunes, Wine-Braised Duck Legs
 
American Classics Updated—Burgers, Pizzas, Salads, Pastas, and Grilled Cheese: Coffee-Rubbed Cheeseburger with Texas Barbeque Sauce; Hearty Asparagus, Fingerling Potato, and Goat Cheese Pizza; Lobster Pasta in a Roasted Corn Sweet Bacon Cream; Grilled Cheese with Onion Jam, Taleggio, and Escarole
 
Breakfast and Brunch Stars: Extreme Granola with Dried Fruit, Kitchen Sink Frittata, Crème Brulee French Toast, and Ultimate Sticky Buns
 
Decadent Desserts: Double Layer Chocolate Cake, Apple Tart with Caramel Sauce, Frozen Lemon Ginger Snap Pie, Peanut Butter and Fudge Brownies with Salted Peanuts
 
Destined to be that classic you’ll turn to daily, The Epicurious Cookbook enhances the very best online content in a gorgeous cookbook.
Melissa d’Arabian, host of Food Network’s Ten Dollar Dinners and season 5 winner of The Next Food Network Star, makes good on the $10 promise of dinner for four in her debut cookbook.

For home cooks who care about what they feed their families and want to stretch their dollars, Melissa is the best guide for putting delicious meals on the table. She focuses on savvy budgeting, efficient shopping, and full-flavored cooking. Ten Dollar Dinners has 140 recipes and more than 100 creative, practical tips on great money-savers (“Clear-Your-Pantry Week”); inventive takes on old standby dinners (try her Moroccan Meatloaf); and how to get ingredients to last longer (keep your green onions in a glass of water and they will regrow several times over!). And with a coding system to help you create your own $10 menu, Ten Dollar Dinners celebrates spending with purpose, cooking with love, minimizing time spent in front of the stove, and savoring your homemade meal.

Melissa is a pro at creating satisfying meals that adults and kids alike will enjoy, using everyday ingredients and transforming them into delicious dinners. Her Potato-Bacon Torte (which, at 50 cents a serving, was one of her winning recipes on The Next Food Network Star) shows how basic and inexpensive supermarket ingredients can be turned into an amazingly satisfying dish. Her Roasted Vegetable Tian is a great way to take advantage of deals in the produce aisle. The Four-Step Chicken Piccata offers a plan for getting food on the table in just minutes, using almost anything in the pantry.

Anyone can use this book—especially those who want to save money—and feel great about cooking sensibly for elevated, simple meals that are healthy family-pleasers.
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