Preserving Wild Foods

Preserving Wild Foods

A Modern Forager's Recipes for Curing, Cannning, Smoking, and Pickling

Book - 2012
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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
Publisher: North Adams, MA : Storey Pub., 2012
ISBN: 9781603427272
Branch Call Number: 641.4 Weingarten 2012
Characteristics: 256 pages : color illustrations ; 24 cm
Additional Contributors: Pelzel, Raquel


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Apr 27, 2013

The samphire pickles are delish and pretty easy to make! Recommend this one!


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