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Preserving wild foods : a modern forager's recipes for curing, canning, smoking, and pickling

Author: Matthew Weingarten; Raquel Pelzel
Publisher: North Adams, MA : Storey Pub., 2012.
Edition/Format:   Print book : EnglishView all editions and formats
Database:WorldCat
Summary:
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,  Read more...
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Document Type: Book
All Authors / Contributors: Matthew Weingarten; Raquel Pelzel
ISBN: 9781603427272 1603427279
OCLC Number: 792889585
Description: 256 pages : color illustrations ; 24 cm
Contents: Coastline : gifts from the sea --
Pastures & hedgerows : grazing lands and natural borders --
Gardens & fields : cultivated and harvested --
Forest & woods : foraged, picked, and plucked --
Banks & wetlands : freshwater depths and shores.
Responsibility: Matthew Weingarten and Raquel Pelzel ; photography by Stâephanie de Rougâe.

Abstract:

The Artisanal food movement is exploding, drawing on old-world preserving methods such as curing, pickling, and smoking to create a new world of specialty meats, jams, cheeses, fish, game, and  Read more...

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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 Read more...

 
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