Virant (190 résultats)

paperback. Etat : Very Good. Publisher overstock. May have remainder mark / minor shelfwear. 99% of orders arrive in 4-10 days. Discounted shipping on multiple books.

Paperback. Etat : As New. Paperback. Cover shows very minor shelving wear, otherwise an unblemished copy.; 100% Satisfaction Guaranteed! Ships same or next business day.

Paperback. Etat : New. Paperback. An Unused, unmarked and unblemished copy.; 100% Satisfaction Guaranteed! Ships same or next business day.

Hardback. Etat : Good. The first canning manual and cookbook authored by Michelin-starred chef and Vie restaurant owner Paul Virant, featuring more than 100 recipes "If any book could inspire me to can, it's this one . . . To flip through this book is to await every turn of the season and every visit to the farmer's market to come."-Time Out Chicago Pairing science with art, Paul Virant presents expert preserving techniques, sophisticated recipes, and seasonal menus inspired by the award-winning fare at his restaurant, Vie, in Western Springs, Illinois. Imaginative tangy jams, brandied fruits, zesty relishes, cured meats, and sweet and savory conserves are the focus of the first half of this book, while seasonal menus pairing these preserves with everything from salads and cocktails to poached fish and braised meat compose the second. Brandied Cherries used in Cherry Clafoutis, or as a garnish for the Beer-Jam Manhattan, are a sweet reminder of the summer harvest. And the Chicken Fried Steak with Smoked Spring Onion Relish anticipates warmer days when you're still deep in winter. Alongside recipes and menus, Virant draws on his extensive technical knowledge and experience to provide detailed and comprehensive guidelines for safe canning practices, testing pH, pressure canning, water bath processing, and storing. But no matter how precise the science, Virant never forgets the art in each handcrafted preserve and thoughtfully developed recipe. His unique approach re-imagines seasonal eating by harmonizing opposite or unusual partnerships: the brightness of summer fruit may be tempered with the earthiness of meats and winter produce, or the delicacy of spring vegetables might be enriched by the robust herbs and spices more typical of fall. The Preservation Kitchen not only demonstrates and instructs, it encourages and explores the limitless possibilities of capturing the seasons in a jar.…

Etat : Good. [ No Hassle 30 Day Returns ][ Ships Daily ] [ Underlining/Highlighting: NONE ] [ Writing: NONE ] [ Edition: 1/1/2012 ] Publisher: Ten Speed Press Pub Date: 4/3/2012 Binding: Hardcover Pages: 304 1/1/2012.

Etat : As New. Unread book in perfect condition. ABV Atelier Design, Anze Ban Virant (illustrateur).

Etat : good. All pages and cover are intact including the dust cover, if applicable . Spine may show signs of wear. Pages may include limited notes and highlighting. May include "From the library of" labels. Shrink wrap, dust covers, or boxed set case may be missing. Item may be missing bundled media.…

Etat : good. Signs of wear and consistent use.

Etat : good. Used - Good: A book that has been read but is in good condition. Very minimal damage to the cover including scuff marks, but no holes or tears. The dust jacket for hard covers may not be included. Binding has minimal wear. The majority of pages are undamaged with minimal creasing or tearing, minimal pencil underlining of text, no highlighting of text, no writing in margins. No missing pages.…

Paperback. Etat : New. Ban Virant, Anze (illustrateur).

Hardback. Etat : Good. The first canning manual and cookbook authored by Michelin-starred chef and Vie restaurant owner Paul Virant, featuring more than 100 recipes "If any book could inspire me to can, it's this one . . . To flip through this book is to await every turn of the season and every visit to the farmer's market to come."-Time Out Chicago Pairing science with art, Paul Virant presents expert preserving techniques, sophisticated recipes, and seasonal menus inspired by the award-winning fare at his restaurant, Vie, in Western Springs, Illinois. Imaginative tangy jams, brandied fruits, zesty relishes, cured meats, and sweet and savory conserves are the focus of the first half of this book, while seasonal menus pairing these preserves with everything from salads and cocktails to poached fish and braised meat compose the second. Brandied Cherries used in Cherry Clafoutis, or as a garnish for the Beer-Jam Manhattan, are a sweet reminder of the summer harvest. And the Chicken Fried Steak with Smoked Spring Onion Relish anticipates warmer days when you're still deep in winter. Alongside recipes and menus, Virant draws on his extensive technical knowledge and experience to provide detailed and comprehensive guidelines for safe canning practices, testing pH, pressure canning, water bath processing, and storing. But no matter how precise the science, Virant never forgets the art in each handcrafted preserve and thoughtfully developed recipe. His unique approach re-imagines seasonal eating by harmonizing opposite or unusual partnerships: the brightness of summer fruit may be tempered with the earthiness of meats and winter produce, or the delicacy of spring vegetables might be enriched by the robust herbs and spices more typical of fall. The Preservation Kitchen not only demonstrates and instructs, it encourages and explores the limitless possibilities of capturing the seasons in a jar.…

Paperback. Etat : New. Virant, Anze Ban (illustrateur).

Etat : New. ABV Atelier Design, Anze Ban Virant (illustrateur).

Etat : New.

Paperback or Softback. Etat : New. Refresh Your Purpose: Moving Forward Through Reflective Journaling. Book.

Etat : As New. Unread book in perfect condition.

Etat : Very Good. Hardcover 100% of proceeds go to charity! May have signs of use, wear and minor cosmetic defects.

Etat : New. Ban Virant, Anze (illustrateur).

Etat : New. Virant, Anze Ban (illustrateur).

Etat : New.

hardcover. Etat : Very Good. stated 1st edition/1st printing with full number line, hardcover with dust jacket, tight, pages clear and bright, shelf and edge wear, cocked, corners bumped, scrap in lower back gutter dust jacket, packaged in cardboard box for shipment, tracking on U.S. orders.

Etat : As New. Unread book in perfect condition.

Etat : New.

Paperback. Etat : New. ABV Atelier Design, Anze Ban Virant / (illustrateur).

Hardcover. Etat : Fine. 1st Edition. Ten Speed Press hardcover in dust jacket, 2012, first edition/1st printing; jacket price $29.99; clean/tight; No marks/tears or other defects; (Fine/Fine). We will add a custom fitted archival quality mylar cover, bubble wrap the book and ship it in a New BOX- Not a plastic bag like the zombie sellers. …

Etat : New. ABV Atelier Design, Anze Ban Virant / (illustrateur).

hardcover. Etat : New. BRAND NEW! Ships within 24 hours.

Etat : New.

Hardcover. Etat : new. Hardcover. 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.The first canning manual and cookbook authored by Michelin-starred chef and Vie restaurant owner Paul Virant, featuring more than 100 recipes"If any book could inspire me to can, it's this one . . . To flip through this book is to await every turn of the season and every visit to the farmer's market to come."-Time Out ChicagoPairing science with art, Paul Virant presents expert preserving techniques, sophisticated recipes, and seasonal menus inspired by the award-winning fare at his restaurant, Vie, in Western Springs, Illinois. Imaginative tangy jams, brandied fruits, zesty relishes, cured meats, and sweet and savory conserves are the focus of the first half of this book, while seasonal menus pairing these preserves with everything from salads and cocktails to poached fish and braised meat compose the second. Brandied Cherries used in Cherry Clafoutis, or as a garnish for the Beer-Jam Manhattan, are a sweet reminder of the summer harvest. And the Chicken Fried Steak with Smoked Spring Onion Relish anticipates warmer days when you're still deep in winter.Alongside recipes and menus, Virant draws on his extensive technical knowledge and experience to provide detailed and comprehensive guidelines for safe canning practices, testing pH, pressure canning, water bath processing, and storing. But no matter how precise the science, Virant never forgets the art in each handcrafted preserve and thoughtfully developed recipe. His unique approach re-imagines seasonal eating by harmonizing opposite or unusual partnerships: the brightness of summer fruit may be tempered with the earthiness of meats and winter produce, or the delicacy of spring vegetables might be enriched by the robust herbs and spices more typical of fall.The Preservation Kitchen not only demonstrates and instructs, it encourages and explores the limitless possibilities of capturing the seasons in a jar. The first canning manual and cookbook authored by a Michelin-starred chef and restaurant owner, this collection showcases Virant's canning techniques, preserving recipes, and seasonal menus inspired by the award-winning fare at his restaurant, Vie. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…

Hardback. Etat : New.