How to make the most of summer.
The first canning manual and cookbook authored by a Michelin-starred chef and restaurant owner, The Preservation Kitchen (2012 Ten Speed Press) reveals a world of endless flavour combinations that bring homemade preserves to life. Chef Paul Virant presents expert preserving techniques, sophisticated recipes and seasonal menus inspired by the dishes at his Illinois restaurant, Vie. From savoury conserves to cured meats, this book has it all. Try this healthy wheat berry salad (pictured above) or learn to can your own tomatoes come August.