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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
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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Genre/Form: Nonfiction
Cookbooks
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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"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 Read more...

 
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