Preserving Wild Foods: A Modern Forager's Recipes for Curing, Canning, Smoking, and Picklingby Matthew Weingarten
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
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!
“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.”
- Storey Books
- Publication date:
- Product dimensions:
- 7.38(w) x 9.10(h) x 0.61(d)
What People are saying about this
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.
and post it to your social network
Most Helpful Customer Reviews
See all customer reviews >