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Preserving Wild Foods: A Modern Forager's Recipes for Curing, Canning, Smoking, and Picklingby Matthew Weingarten
Synopses & Reviews
What grows together ... goes together
When you're fortunate enough to come across a bountiful source of chanterelles or black walnuts, or your fishmonger is displaying irresistibly fresh sardines, or you're in possession of several pounds of lean venison, chef Matthew Weingarten is ready to help you preserve what you can't eat now.
Taking advantage of every kind of preserving technique, Weingarten cans Elderberry Compote and Sweet Bergamot Marmalade, salt-cures Arctic Char Gravlax with Wild Fennel Pollen, smokes Nitrate-Free Bacon, ferments cabbage, pickles ramps and garlic scapes, and cures and smokes Garlicky Kielbasa. His methods are clearly explained in step-by-step recipes that give you the confidence to take on every preserving challenge.
Weingarten's reverence for the natural world and wild ingredients comes through in his personal stories of foraging and harvesting, tasting foods for the first time, and discovering old-world recipes wherever his travels take him. Whether you're a hunter, forager, preserving enthusiast, or farmer's market fanatic — you'll find an abundance of delicious recipes for preserving your edible treasures.
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.
About the Author
Raquel Pelzel is a former Cook’s Illustrated editor and has collaborated with professional chefs on several cookbooks, including the James Beard Award nominee DamGoodSweet and Dollars to Donuts.
Matthew Weingarten is the executive chef at Inside Park at St. Bart’s in New York City, where he brings a strong sense of place and seasonality to his professional cooking. He was previously chef de cuisine at Savoy and Quilty’s, both in SoHo. At Inside Park, Weingarten fosters strong relationships with the farmers and purveyors who have become part of his food family. Interested in lost culinary techniques, he practices the art of curing meats, pickling vegetables, and preserving fruits. He enjoys giving back to the community that he has helped shape by peer-mentoring in the workplace and introducing others to a world of place and season at the dining table.
Table of Contents
Preserving and Curing: How and Why
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