Preserving Wild Foods (gnv64)

Preserving Wild Foods - A Modern Forager's Recipes for Curing, Canning, Smoking, and Pickling
by Raquel Pelzel and Matthew Weingarten
Storey Publishing, LLC | November 2012 | ISBN-10: 1603427279 | ePUB | 147 pages | 32.2 mb
http://www.amazon.com/Preserving-Wild-Foods-Foragers-Pickling/dp/1603427279

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.

CONTENTS
Preface
Preserving and Curing: How and Why
1 COASTLINE: Gifts from the Sea
2 PASTURES & HEDGEROWS: Grazing Lands and Natural Borders
3 GARDENS & FIELDS: Cultivated and Harvested
4 FOREST & WOODS: Foraged, Picked, and Plucked
5 BANKS & WETLANDS: Freshwater Depths and Shores
Resources
Acknowledgments
Index