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

by Matthew Weingarten
     
 

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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

Overview

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!

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.”

Product Details

ISBN-13:
9781603427272
Publisher:
Storey Books
Publication date:
11/06/2012
Pages:
256
Product dimensions:
7.38(w) x 9.10(h) x 0.61(d)

What People are saying about this

Tracey Ryder
“What Matthew Weingarten and Raquel Pelzel have created on the pages of Preserving Wild Foods will make you want to grab your walking stick and get outdoors. Whether you forage in the cracks of urban sidewalks, or far out into thewild, this book will inspire you to look at your surroundings in a new way (and to create pantry items your friends will envy)! This is a modern-day culinary odyssey that will tug on the heart strings of your inner forager."

Author of Guide to Wild Foods Christopher Nyerges
“Preserving Wild Foods” is one of those rare treasures we periodically happen upon, with somewhat the same excitement of finding a rare plant or mushroom deep in the forest."

Christopher Nyerges
“Preserving Wild Foods” is one of those rare treasures we periodically happen upon, with somewhat the same excitement of finding a rare plant or mushroom deep in the forest.
Steven Rinella
"I'm proud to say that I'm friends with Matt Weingarten, and that together we've harvested and/or prepared everything from cattail roots to squirrels to black bear. His take on wild food is refreshing and inspired."

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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