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Preservation Kitchen: The Craft Of Making And Cooking With Pickles, Preserves, And Aigre-Doux (2014)

by Paul Virant(Favorite Author)

4.04 of 5 Votes: 4

ISBN

1299183298 (ISBN13: 9781299183292)

languge

English

genre

Food & Cookbooks

publisher

Ten Speed Press

review 1: 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 kitchen.
review 2: 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. S... moreadly, 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 coppa. More power to you if you have turned beef belly into bacon (ewww) but I'll just make a trip to South Philly or the local Amish farmer's market if I want some good cappicola or pancetta.The second half of the book contains recipes. While I may want to order some of these if I'm dining in a 5-star Michelin restaurant, I can't see myself whipping them up on a weeknight after work or quite frankly, even on the weekend. A few sounded interesting (for example, Swiss Chard and Pickled Stems at last provides an answer as to what to do with all those stems after you've stripped off the leafy parts and I'm game for making my own lemon verbena cordial) but for others, I question whether he correctly judged the audience - tomato jam-glazed barbecued GOAT - umm, really?! I like goats for cheese made from their milk - I have no desire to eat one!While it was an interesting read, it won't be making it onto my bookshelf. less

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