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Preserving Wild Foods

Workman Publishing

This item is no longer available.
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Preserving Wild Foods
Preserving Wild Foods
Preserving Wild Foods
Preserving Wild Foods
Preserving Wild Foods

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Product Information

Author(s):
Raquel Pelzel & Matthew Weingarten
Format:
paperback
Imprint:
Storey Publishing LLC
Page count:
256
Size:
9.31" x 7.44" x 0.63"
ISBN:
9781603427272

Why We Love This

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.

Why We Love This

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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