Preserving Wild Foods: A Modern Forager's Recipes for Curing, Canning, Smoking, and Pickling Paperback – 6 November 2012
- Publisher : Storey Publishing (6 November 2012)
- Language : English
- Paperback : 256 pages
- ISBN-10 : 1603427279
- ISBN-13 : 978-1603427272
- Dimensions : 18.9 x 1.6 x 23.65 cm
- Best Sellers Rank: 437,474 in Books (See Top 100 in Books)
- Customer Reviews:
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."
"A must read for preserving enthusiasts"
-- "Edible Brooklyn"
"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.-- "thekitchn.com"
"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."-- "Zester Daily"
"New York chef Matthew Weingarten and TT's senior food editor, Raquel Pelzel, prove that delicious wild ingredients are abundant if you know what to look for and where to find it, even in Manhattan's concrete jungle. But the book is hardly just a guide to picking plants: Find great instructions for making everything from maraschino cherries to oil-cured anchovies."-- "Library Journal"
"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."-- "Tasting Table"
"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."
From the Back Cover
What grows together ... goes together
When you're fortunate enough to come across a bountiful source of chanterelles or black walnuts, or your fishmonger is displaying irresistibly fresh sardines, or you're in possession of several pounds of lean venison, chef Matthew Weingarten is ready to help you preserve what you can't eat now.
Taking advantage of every kind of preserving technique, Weingarten cans Elderberry Compote and Sweet Bergamot Marmalade, salt-cures Arctic Char Gravlax with Wild Fennel Pollen, smokes Nitrate-Free Bacon, ferments cabbage, pickles ramps and garlic scapes, and cures and smokes Garlicky Kielbasa. His methods are clearly explained in step-by-step recipes that give you the confidence to take on every preserving challenge.
Weingarten's reverence for the natural world and wild ingredients comes through in his personal stories of foraging and harvesting, tasting foods for the first time, and discovering old-world recipes wherever his travels take him. Whether you're a hunter, forager, preserving enthusiast, or farmer's market fanatic -- you'll find an abundance of delicious recipes for preserving your edible treasures."