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

4.04 of 5 stars 4.04  ·  rating details  ·  115 ratings  ·  13 reviews
The first canning manual and cookbook authored by a Michelin-starred chef and restaurant owner, The Preservation Kitchen reveals a world of endless flavor combinations using revolutionary ideas that bring homemade preserves deliciously to life. Pairing science with art, Paul Virant presents expert preserving techniques, sophisticated recipes, and seasonal menus inspired by...more
Hardcover, 304 pages
Published April 3rd 2012 by Ten Speed Press
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Martha
I have never tried pickling (only pickleball) or preserving food but this book makes me want to give it a try. I love the format for this book as well. "In the Jar" and "On the Table". The second section is further divided by seasons. At least nothing is stopping me from trying the Bittersweet Chocolate Marquise with Summer Berry Jam or Lemon Verbena Cordial for the Verbena Sling and Elderflower Syrup for fruit dessert garnish. Very interesting cookbook. Beautiful pictures and new ideas for my k...more
Crown Publishing Group
The first canning manual and cookbook authored by a Michelin-starred chef and restaurant owner, The Preservation Kitchen reveals a world of endless flavor combinations using revolutionary ideas that bring homemade preserves deliciously to life. 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 r...more
Alain Harvey
In the Chicago area, the name Paul Virant is fairly synonymous with the style of local, seasonal cooking that he serves at Perennial Virant and which earned him a Michelin star at Vie. But eating local is often easier said than done in the frequently frigid climes of the Windy City. Things are fairly simple in Spring and Summer with verdant greens, snappy snowpeas, army-green ramps and asparagus, and titian-hued tomatoes. But even the most ardent root vegetable eater is likely to be tired of tur...more
Greta
Truly, I wanted to love this book - but I didn't. I really liked some parts of it - including the exhaustive pickle recipes (everything from pickled baby artichokes to pickled celery root) and the interesting chapter on aigre-doux and mostarda. Sadly, the jam section was mediocre (if you're a jam maker, you already have tried-and-true recipes for blackberry or apricot jam as well as variations on each). And I just can't see myself turning my kitchen into a charcuterie and making my own bacon or...more
Val
This is a wonderful preservation book, though it's probably not the best book for a beginner. I'm a big fan of Virant's restaurants and food philosophy, so this is right up my alley. I made the pickled asparagus and pickled chard stems this past weekend, and both turned out well. I'm looking forward to making some of his recipes in the second half of the book with my preserves and pickles. Good ideas and creative uses for your preserved goods. Highly recommended.
Philip Schramp
This is a book for people that love to READ cookbooks as well as actually use the recipes. Leahy has a great story to tell and does so through his recipes of preserving and additional recipes on how to use what you have preserved in various dishes. Many great ideas for capturing the flavors of fresh produce at the peak of the season and using them throughout the year. These are not your grandmothers canning recipes!
Kelly
This book is gorgeous and inspiring. Finally, a book on preserving that has something new in it! Milk jam! Aigre-doux! Admittedly, I have only made one of the recipes so far (tomato jam) but I'll try the blueberry aigre-doux soon. It's due back at the library today. So if I find that the recipes aren't that tasty, I'll downgrade this review to 4 stars. Still.
Connie
Love this book! Recently made the Brandied Cherries as a great gift, lovely to look at and delicious to eat. We garden so our pickling has now gone beyond cukes thanks to these recipes.
Carol
This has really pretty pictures but I don't see myself making any of the recipes in this book. It might be a little too fancy for me.
Adam Crafter
MMMM! So many tasty recipes to try!
Some are by season, and some are about saving food for much later.
Jennifer
Beautiful photography and complete meal recipe approach to this book.
Kathy
Caramel Apple Butter? Can't wait to make it in the Fall!
Victoria
I want to make everything in this cookbook immediately.
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