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

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

by Raquel Pelzel, 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

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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

Library Journal
★ 02/01/2014
Preserving techniques for foods grown in your garden, tapped in the forest, or foraged from the urban landscape. (LJ 4/1/13)

Product Details

ISBN-13:
9781603428910
Publisher:
Storey Books
Publication date:
11/06/2012
Sold by:
Barnes & Noble
Format:
NOOK Book
Pages:
256
Sales rank:
459,411
File size:
24 MB
Note:
This product may take a few minutes to download.

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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