This book combines technical expertise with a chef's sensibility for maximizing flavor in a collection inspired by the award-winning fare at chef Paul Virant's Chicago restaurant, Vie. In part one, called "In the Jar," you'll find creative ideas and hardworking techniques for pickles, preserves, and fermented and cured foods. In part two, entitled "At the Table," are Virant's suggestions for how to use your supply in seasonal menus such as A Spring Supper, Grill Out, Autumn Chicken Dinner, Chili Night, and more. The book's supporting text features comprehensive guidelines for canning and preserving and kitchen safety, rounding out this inspired look at the art and craft of pickling and preserving. Hardcover, 304 pages.