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Preserving Wild Foods: A Modern Forager's Recipes for Curing, Canning, Smoking,
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- Buy It NowPreserving Wild Foods: A Modern Forager's Recipes for Curing, Canning, Smoking,
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eBay item number:315271888211
Item specifics
- Condition
- ISBN
- 9781603427272
- Book Title
- Preserving Wild Foods : a Modern Forager's Recipes for Curing, Canning, Smoking, and Pickling
- Item Length
- 9.3in
- Publisher
- Storey Publishing, LLC
- Publication Year
- 2012
- Format
- Trade Paperback
- Language
- English
- Item Height
- 0.7in
- Genre
- Cooking
- Topic
- Methods / Gourmet, Specific Ingredients / Natural Foods, Courses & Dishes / General, Methods / Canning & Preserving
- Item Width
- 8.2in
- Item Weight
- 24.5 Oz
- Number of Pages
- 256 Pages
About this product
Product Information
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
Product Identifiers
Publisher
Storey Publishing, LLC
ISBN-10
1603427279
ISBN-13
9781603427272
eBay Product ID (ePID)
117294912
Product Key Features
Book Title
Preserving Wild Foods : a Modern Forager's Recipes for Curing, Canning, Smoking, and Pickling
Format
Trade Paperback
Language
English
Topic
Methods / Gourmet, Specific Ingredients / Natural Foods, Courses & Dishes / General, Methods / Canning & Preserving
Publication Year
2012
Genre
Cooking
Number of Pages
256 Pages
Dimensions
Item Length
9.3in
Item Height
0.7in
Item Width
8.2in
Item Weight
24.5 Oz
Additional Product Features
Lc Classification Number
Tx369
Reviews
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., "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., "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, 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 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., 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., 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., 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., "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.", 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., 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., 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.", 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., "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, 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.|9781603427272|
Table of Content
Preface Preserving and Curing: How and Why 1 Coastline: Gifts from the Sea Arctic Char Gravlax with Wild Fennel Pollen Salt Cod Salt Cod Fritters with Spicy Rum Sauce Smoked Black Cod Modern Garum Instant Samphire Pickles Irish Moss Cocktail Kombu-Cured Red Snapper Furikake Seaweed Salt Garlic and Oil--Cured Anchovies Bismarck Herring with Young Carrots and Onions Salted Sardines, Coriander, and Thyme Smoked Mussels 2 Pastures & Hedgerows: Grazing Lands and Natural Borders Old-World Rose-Hip Jam Stinging Nettle Cordial Dandelion Jelly Sloe Gin Crab Apple Mostarda Wild Persimmon and Ginger Jam Clabber Cream Ruby Red Membrillo Speckled Tea Eggs with Star Anise and Ginger Farmer Cheese Lamb Prosciutto Air-Cured Beef 3 Gardens & Fields: Cultivated and Harvested Old-World/New-World Sauerkraut Lactic-Fermented Mixed Pickles Classic Dill Pickles Old-Timey Watermelon Pickles Sweet Mint and Rhubarb Pickles Rhubarb Fool A Peck of Pickled Peppers Scented Geranium--Tomato Jam Modern-Day Maraschinos Sweet Bergamot Marmalade Plum Lekvar Mulberry-Rosemary Jam Preserved Artichokes a la Grecque Sweet-and-Sour Pearl Onions Pickled Garlic Scapes Smoked and Naturally Nitrate-Free Bacon Bits, Jumbles, and Jelly 4 Forest & Woods: Foraged, Picked, and Plucked Strawberry and Lemon Verbena Preserves Blueberry-Maple Spoon Fruit Candied Angelica Stems Elderberry Compote Pickled Chanterelle Mushrooms Frutti di Bosco Compote Black Walnut Chutney Black Walnut Liqueur Pecan and Fennel Seed Brittle Spiced Venison and Cherry Summer Sausage Little Hunter's Sausage Garlicky Kielbasa 5 Banks & Wetlands: Freshwater Depths and Shores Pickled Fiddlehead Ferns Pink Peppercorn--Pickled Ramps Wild Ramp and Walnut Pesto Cossack Pickles Hot Smoked Trout Pheasant Rillette Citrus-and-Spice Confit of Duck Leg Duck Prosciutto Goose-Neck and Whiskey Sausage Resources Acknowledgments Index
Copyright Date
2012
Lccn
2012-024855
Dewey Decimal
641.4
Intended Audience
Trade
Dewey Edition
23
Illustrated
Yes
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eBay item number:315271888211
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