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--> | restaurants = Vie (Western Springs, Illinois) Perennial Virant (Chicago) | prevrests = | television = | awards = | website = }} Paul Virant (born February 25, 1970) is the chef and owner of Vie in Western Springs, Illinois and Perennial Virant in Chicago. His contributions to cooking include introducing inventive canning and preserve recipes to the restaurant industry which culminated into the release of his cookbook ''The Preservation Kitchen: The Craft of Making and Cooking with Pickles, Preserves, and Aigre-doux'' (co-written with Kate Leahy and photographed by Jeff Kauck).〔"(The Preservation Kitchen )".RandomHouse.com. Retrieved March 7, 2013.〕 ==Early life== Paul Virant’s philosophy of year-round, seasonal eating stems from his childhood growing up outside of St. Louis, Missouri on a farm. Family trips to the farmers markets, gardening, cooking and preserving were a significant part of his family’s activities. These experiences helped him develop his reverence for local ingredients, an appreciation towards gastronomy and the time-honored practice of canning and preserving.〔Fauchald, Nick (July 2008).“(Independence Day on the Farm )”. Food & Wine. Retrieved March 12, 2013.〕〔"(The Preservation Kitchen )".RandomHouse.com. Retrieved March 7, 2013.〕 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Paul Virant」の詳細全文を読む スポンサード リンク
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