Author, The Preservation Kitchen: The Craft of Making and Cooking with Pickles, Preserves, and Aigre-doux
Mark and Francis discuss their recent trip to DeBragga and Spitler and what they learned about aging meat. Their guest is Michelin-starred chef, Paul Virant, author of the new book The Preservation Kitchen: The Craft of Making and Cooking with Pickles, Preserves, and Aigre-doux. They discuss putting up fruits and vegetables for both restaurant and home use and how you can can safely at home.
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- The Preservation Kitchen at Amazon.com: Read about it | Buy it
Podcast Date: 5/2/2012