By Kate Leahy, Paul Virant
The 1st canning guide and cookbook authored via a Michelin-starred chef and eating place proprietor, The renovation Kitchen unearths an international of never-ending style combos utilizing progressive principles that carry selfmade preserves deliciously to lifestyles. Pairing technology with artwork, Paul Virant provides specialist holding thoughts, refined recipes, and seasonal menus encouraged by way of the award-winning fare at his eating place, Vie, in Western Springs, Illinois.
imaginitive tangy jams, brandied end result, zesty relishes, cured meats, and candy and savory conserves are the focal point of the 1st half this booklet, whereas seasonal menus pairing those preserves with every thing from salads and cocktails to poached fish and braised meat compose the second one. Brandied Cherries utilized in Cherry Clafoutis, or as a garnish for the Beer-Jam long island, are a candy reminder of the summer time harvest. And the chook Fried Steak with Smoked Spring Onion enjoy anticipates hotter days whilst you’re nonetheless deep in iciness.
along recipes and menus, Virant attracts on his huge technical wisdom and adventure to supply unique and finished directions for secure canning practices, checking out pH, strain canning, water bathtub processing, and storing. yet regardless of how certain the technology, Virant by no means forgets the paintings in every one hand made protect and thoughtfully built recipe. His new angle re-imagines seasonal consuming by means of harmonizing contrary or strange partnerships: the brightness of summer season fruit might be tempered with the earthiness of meats and iciness produce, or the delicacy of spring greens could be enriched through the powerful herbs and spices extra general of fall. The upkeep Kitchen not just demonstrates and instructs, it encourages and explores the unlimited probabilities of taking pictures the seasons in a jar.