Preserving Wild Foods

Preserving Wild Foods

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

Book - 2012
Average Rating:
1
Rate this:
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
1603427279
Branch Call Number: 641.4 Weingarten 2012
Characteristics: 256 pages : color illustrations ; 24 cm
Additional Contributors: Pelzel, Raquel

Opinion

From the critics


Community Activity

Comment

Add a Comment

s
sdelao
Apr 27, 2013

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

Age

Add Age Suitability

There are no ages for this title yet.

Summary

Add a Summary

There are no summaries for this title yet.

Notices

Add Notices

There are no notices for this title yet.

Quotes

Add a Quote

There are no quotes for this title yet.

Explore Further

Browse by Call Number

Recommendations

Subject Headings

  Loading...

Find it at KHCPL

  Loading...
[]
[]
To Top