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

The Preservation Kitchen by Paul Virant is a revolutionary cookbook that combines science and art in preserving seasonal produce through canning, pickling, and fermenting.

With over 100 recipes, this comprehensive guide offers expert techniques for creating tangy jams, brandied fruits, zesty relishes, cured meats, and sweet and savory conserves.

The book also includes seasonal menus that pair these preserves with everything from salads to cocktails, poached fish, and braised meat. The Preservation Kitchen stands out for its unique approach to seasonal eating by harmonizing opposite or unusual partnerships, such as the brightness of summer fruit with the earthiness of meats and winter produce.

The book not only demonstrates and instructs but also encourages and explores the limitless possibilities of capturing the seasons in a jar.

With its advanced and intelligent approach to preserving, this cookbook is a must-have for any home chef looking to elevate their canning game and enjoy the fruits of their labor all year round.