Preserving Wild Foods

Preserving Wild Foods

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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 preservea€”by curing, canning, smoking, and picklinga€”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 farmersa€™ market, youa€™ll delight in making and enjoying these unique preserves.A Modern Foragera#39;s Recipes for Curing, Canning, Smoking aamp; Pickling Raquel Pelzel, Matthew Weingarten ... Hot Smoked Trout MAKES 2 SMOKED TROUT In this preparation, after lightly curing the fish, cook them all the way through.

Title:Preserving Wild Foods
Author:Raquel Pelzel, Matthew Weingarten
Publisher:Storey Publishing - 2012-11-06


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