Preserving Wild Foods: A Modern Forager's Recipes for Curing, Canning, Smoking, and Pickling

Overview

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 ...

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Preserving Wild Foods: A Modern Forager's Recipes for Curing, Canning, Smoking & Pickling

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Overview

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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Editorial Reviews

AndrewZimmern.com
“A must read for preserving enthusiasts”
Whole Living
“New York City chef Weingarten doesn’t let his urban base get in the way of his passion for scavenging edibles; even sidewalk cracks are fair game when it comes to sourcing herbs. In this encyclopedia of all things cured, canned, smoked, and pickled, he shares his favorite ways to preserve the bounty.”
Star Tribune
“A serious book for the committed forager who sallies undaunted o'er beaches, hedgerows, fields, forests and wetlands. With lovely photos and detailed recipes, the authors offer a range of pickles, preserves, smoked, brined, fermented foods."
Edible Brooklyn
“A must read for preserving enthusiasts”
Tasting Table
“New York City chef Weingarten doesn’t let his urban base get in the way of his passion for scavenging edibles; even sidewalk cracks are fair game when it comes to sourcing herbs. In this encyclopedia of all things cured, canned, smoked, and pickled, he shares his favorite ways to preserve the bounty.”
thekitchn.com
“A serious book for the committed forager who sallies undaunted o'er beaches, hedgerows, fields, forests and wetlands. With lovely photos and detailed recipes, the authors offer a range of pickles, preserves, smoked, brined, fermented foods."
Zester Daily
“But while the book is about smoking, curing and otherwise preserving wild edibles, you can make these recipes without day-tripping upstate or getting arrested for picking lamb’s-quarters in Prospect Park, because the techniques work just as well on chanterelles hunted at the Greenmarket or Union Market. Our advice? Buy yourself the book now and next year you can give everyone on your list a jar of handmade Maraschino cherries.”
From the Publisher
"Preserving Wild Foods is a recipe book as well as an expression of the 'wonder and joy' that comes from a connection to the seasonal, natural world. …A great book for beginning foragers, as the authors interweave foraged foods with those you might find in a cultivated garden or farmers' market.”

“Weingarten uses his sensibilities as a chef to both wake up standard recipes and introduce new flavor combinations … a valuable book for aspirational foragers, preserving geeks, and people who forage regularly and [are] serious about preserving their finds.”

“Will delight those looking for a new experience … Weingarten and Pelzel take readers beyond their backyard gardens to landscapes and waters many home cooks may not have considered using to fill their pantry. A great reference for those who want to try their hand at recipes outside of the “fruit preserves box.”

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Product Details

  • ISBN-13: 9781603427272
  • Publisher: Storey Books
  • Publication date: 11/6/2012
  • Pages: 256
  • Sales rank: 272,185
  • Product dimensions: 7.38 (w) x 9.10 (h) x 0.61 (d)

Meet the Author

Raquel Pelzel is a former Cook’s Illustrated editor and has collaborated with professional chefs on several cookbooks, including the James Beard Award nominee DamGoodSweet and Dollars to Donuts.

Matthew Weingarten is the executive chef at Inside Park at St. Bart’s in New York City, where he brings a strong sense of place and seasonality to his professional cooking. He was previously chef de cuisine at Savoy and Quilty’s, both in SoHo. At Inside Park, Weingarten fosters strong relationships with the farmers and purveyors who have become part of his food family. Interested in lost culinary techniques, he practices the art of curing meats, pickling vegetables, and preserving fruits. He enjoys giving back to the community that he has helped shape by peer-mentoring in the workplace and introducing others to a world of place and season at the dining table.

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Table of Contents

Preface

Preserving and Curing: How and Why

1 Coastline: Gifts from the Sea

Arctic Char Gravlax with Wild Fennel Pollen

Salt Cod

Salt Cod Fritters with Spicy Rum Sauce

Smoked Black Cod

Modern Garum

Instant Samphire Pickles

Irish Moss Cocktail

Kombu-Cured Red Snapper

Furikake Seaweed Salt

Garlic and Oil—Cured Anchovies

Bismarck Herring with Young Carrots and Onions

Salted Sardines, Coriander, and Thyme

Smoked Mussels

2 Pastures & Hedgerows: Grazing Lands and Natural Borders

Old-World Rose-Hip Jam

Stinging Nettle Cordial

Dandelion Jelly

Sloe Gin

Crab Apple Mostarda

Wild Persimmon and Ginger Jam

Clabber Cream

Ruby Red Membrillo

Speckled Tea Eggs with Star Anise and Ginger

Farmer Cheese

Lamb Prosciutto

Air-Cured Beef

3 Gardens & Fields: Cultivated and Harvested

Old-World/New-World Sauerkraut

Lactic-Fermented Mixed Pickles

Classic Dill Pickles

Old-Timey Watermelon Pickles

Sweet Mint and Rhubarb Pickles

Rhubarb Fool

A Peck of Pickled Peppers

Scented Geranium—Tomato Jam

Modern-Day Maraschinos

Sweet Bergamot Marmalade

Plum Lekvar

Mulberry-Rosemary Jam

Preserved Artichokes a la Grecque

Sweet-and-Sour Pearl Onions

Pickled Garlic Scapes

Smoked and Naturally Nitrate-Free Bacon

Bits, Jumbles, and Jelly

4 Forest & Woods: Foraged, Picked, and Plucked

Strawberry and Lemon Verbena Preserves

Blueberry-Maple Spoon Fruit

Candied Angelica Stems

Elderberry Compote

Pickled Chanterelle Mushrooms

Frutti di Bosco Compote

Black Walnut Chutney

Black Walnut Liqueur

Pecan and Fennel Seed Brittle

Spiced Venison and Cherry Summer Sausage

Little Hunter's Sausage

Garlicky Kielbasa

5 Banks & Wetlands: Freshwater Depths and Shores

Pickled Fiddlehead Ferns

Pink Peppercorn—Pickled Ramps

Wild Ramp and Walnut Pesto

Cossack Pickles

Hot Smoked Trout

Pheasant Rillette

Citrus-and-Spice Confit of Duck Leg

Duck Prosciutto

Goose-Neck and Whiskey Sausage

Resources

Acknowledgments

Index

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