Join us for a tasty book signing as Michelin-starred Chef Paul Virant of Perennial Virant restaurant discusses his new cookbook, The Preservation Kitchen. Bonus: There will be snacks provided by Chef Paul Virant!
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 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.