Preserving Wild Foods by Raquel Pelzel
A Modern Forager's Recipes for Curing, Canning, Smoking, and Pickling

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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 Raquel Pelzel

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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.
Published November 6, 2012 by Storey Publishing, LLC. 257 pages
Genres: Cooking. Non-fiction

Unrated Critic Reviews for Preserving Wild Foods

The Kitchn

In Preserving Wild Foods, chef Matthew Weingarten and collaborator Raquel Pelzel celebrate wild and seasonal foods of the coastline, pasture, garden, forest, and wetland — and the preservation techniques that can make these treasures available year-round.

Jan 11 2013 | Read Full Review of Preserving Wild Foods: A Mode...

Zester Daily

As someone who puts up wild goods regularly, I was very excited to read “Preserving Wild Foods,” which addresses how to take advantage of wild products through pickling, preserving, fermentation and curing.

Feb 27 2013 | Read Full Review of Preserving Wild Foods: A Mode...

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