Wouldn’t you love to look into your freezer in the middle of January, and pull out some bright Pickled Spring Vegetables or Blood Orange Marmalade? Now you can, thanks to this unique cookbook from Michelin-starred chef Paul Virant. Virant shares recipes for creative pickles, preserves, and more, and showcases them in delicious seasonal menus. For novice canners, he also includes thoughtful instructions and recommendations for safe preserving techniques of all sorts. So if you thought canning produce and sparkling jams was a practice best left to homesteaders and grandmothers, think again. A perfectly pickled reward awaits you.
