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. Combining technical expertise with a chef ‘s sensibility for maximizing taste and unique flavor combinations, A Chef’s Year of Preserving elevates the field of preserving books. In addition to inspired ideas for pickles and preserves, Virant shares ideas for what to do with your bountiful supply of preserves either as seasonal ingredients in specialty cocktails like the Pickled Ramp Martini, or paired with sweet and savory dishes. In multi-course, menus that utilize these preserves, Virant reveals the magical world of capturing flavors in a jar.

A Chef’s Year of Preserving: The Craft of Making Sweet and Savory Preserves–and 100 Ways to Cook with Them PDF

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