Preserving Wild Foods: A Modern Forager's Recipes for Curing, Canning, Smoking & Pickling by Matthew Weingarten and Raquel Pelzel

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Reviews about this book

  • Kitchn

    Preservation instructions are clear and easy to follow, so that readers can confidently start canning and pickling fruits and vegetables, curing meat, and smoking fish.

    Full review
  • Yum.Fi

    The book manages to combine its good advice with many recipes in such a seamless way. Often many books would just be full of advice, advice and advice and then bang! recipe recipe recipe.

    Full review
  • ISBN 10 1603427279
  • ISBN 13 9781603427272
  • Published Nov 06 2012
  • Format Paperback
  • Page Count 256
  • Language English
  • Countries United States
  • Publisher Storey Publishing

Publishers Text

Salted sardines with coriander and thyme. Crab apple mostarda. Instant samphire pickles. Speckled tea eggs with star anise and ginger. Dandelion jelly. Pickled chanterelle mushrooms. Blueberry-maple spoon fruit. These and dozens of other inspired recipes from chef Matthew Weingarten show you how to preserve—by curing, canning, smoking, and pickling—a wide range of wild ingredients foraged from the sea, fields, forests, and fresh water. Clear instructions make small-batch preserving techniques easy to learn, from smoking fish to putting up jam, pickling vegetables, and curing meat. Whether you forage in the wild or at the farmers’ market, you’ll delight in making and enjoying these unique preserves.

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