Preserving Wild Foods

Preserving Wild Foods

A Modern Forager's Recipes for Curing, Canning, Smoking, and Pickling

Book - 2012
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Workman Press.

Whether you forage in the wild or at the farmers’ market, you’ll delight in the unique preserves featured in this one-of-a-kind collection. With a reverence for the natural world and all of its edible bounty, Matthew Weingarten and Raquel Pelzel encourage you to explore the ways in which wild ingredients can be transformed into tasty foods through a range of preserving techniques that include canning, smoking, curing, and pickling. Enjoy your own delicious Duck Prosciutto, Dandelion Jelly, Crab Apple Mostrada, and more!

Baker & Taylor
An executive chef at Inside Park at St. Bart's in New York City presents an abundance of inspired recipes that show readers how to preserve—by curing, canning, smoking and pickling—a wide range of ingredients foraged from the sea, fields, forests and fresh water. Original.

Publisher: North Adams : Storey Pub., c2012
Description: 256 p. : col. ill. ; 24 cm
ISBN: 9781603427272
Branch Call Number: 641.4 Wei
Additional Contributors: Pelzel, Raquel.


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Apr 27, 2013

The samphire pickles are delish and pretty easy to make! Recommend this one!

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