Despite having a restaurant out in the western suburbs, chef Paul Virant of Vie in Western Springs always seems to be a man about the city, appearing at numerous food events, whether for fun or for charity. And now the acclaimed chef who was named a Food & Wine best new chef in 2007, is on track to release a cookbook.
Set for a spring/summer 2012 release, the book will focus on canning and "how to make preserves, and then how to incorporate said preserves into meals," according to Janet Fuller of the Sun-Times. While a name hasn't been revealed, Virant signed the deal with Ten Speed Press and the book will include an intro to canning for novices, advanced practices and oodles of recipes that Virant has been testing and using for years.
Kate Leahy, Virant's co-author on the project, wrote on her blog that key items will include more than "50 recipes for preserves, such as unusual james, brandied fruits, relishes made with eggplant or corn, several examples of pickled peppers ... and an entire section on funky, fermented things." There's really nothing more exhilarating than looking into a mason jar at funky, fermented things. Especially if they're hairy, but we're not talking about what we're canning. This is Paul Virant and we're sure the end result will prove delicious and not something you'd run from in your basement.
· Vie's Paul Virant Seals Deal on Canning Cookbook [Sun-Times]
Paul Virant [Photo: PRWeb]