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Whether you forage in the wild or at the farmers’ market, you’ll delight in the unique preserves featured in this one-of-a-kind collection. With a reverence for the natural world and all of its edible bounty, Matthew Weingarten and Raquel Pelzel encourage you to explore the ways in which wild ingredients can be transformed into tasty foods through a range of preserving tecWhether you forage in the wild or at the farmers’ market, you’ll delight in the unique preserves featured in this one-of-a-kind collection. With a reverence for the natural world and all of its edible bounty, Matthew Weingarten and Raquel Pelzel encourage you to explore the ways in which wild ingredients can be transformed into tasty foods through a range of preserving techniques that include canning, smoking, curing, and pickling. Enjoy your own delicious Duck Prosciutto, Dandelion Jelly, Crab Apple Mostrada, and more!...

Title : Preserving Wild Foods: A Modern Forager's Recipes for Curing, Canning, Smoking, and Pickling
Author :
Rating :
ISBN : 9781603427272
Format Type : Paperback
Number of Pages : 256 Pages
Status : Available For Download
Last checked : 21 Minutes ago!

Preserving Wild Foods: A Modern Forager's Recipes for Curing, Canning, Smoking, and Pickling Reviews

  • Darren
    2018-12-25 08:32

    Increasingly people are getting tired of mass-produced food and are looking for something different. More natural ingredients, better ingredients, more home-made food… things are reverting full circle in part, since previously many people rushed to the more modern, convenient alternatives and many old-fashioned things fell by the wayside.But what to do if you have never been taught this once “regular stuff” by your parents? After all this would have at one time been as natural as learning how to walk? A book like this perhaps can fill in the gap, educating the reader on how to preserve various foodstuffs through means such as curing, pickling and smoking. The more adventurous reader can even go foraging in the ‘wilds’ and get a lot of free food too.The book manages to combine its good advice with many recipes in such a seamless way. Often many books would just be full of advice, advice and advice and then bang! recipe recipe recipe. The author has also seamlessly merged actionable information with personal or historical references too. After reading it you feel a lot more informed, more enriched and perhaps even less reticent to try something. It just feels then, so natural. This book and its approach seems to work on many levels. Whether you read the book sequentially for advice and then go searching for suitable ‘targets’ or if you come back with something and then wonder what to do with it. Straight away you can then dive in and get preserving and/or cooking.Putting one’s cards on the table. For some reason this book first didn’t sound that special. It sounded a bit like some modern-day hippie commune guidebook. Boy! Can impressions be wrong. This is a LOT more than that. It is part solid reference work, part recipe book and part whimsical general interest. In fact, even if the only foraging you intend to do is by going to your local supermarket and the only preserving you do is your sanity by not shopping at peak times, there is still going to be a lot of great things in this book to hold your attention.The photographs and illustrations used throughout are of a very high standard (but used a bit sparingly in places). More! More! The recipes appear deceptively simple and engaging. The general layout ticks all of the right boxes too.At the end of the book is a brief resources guide and an index. It is not possible to express a view on the index as it wasn’t here (in the electronic galley proof we had received). After everything else this felt such an anti-climax and yet it is only an index! It is like your car conking out half a mile from your home after you have driven across the United States from coast-to-coast. So near, but yet so far.Let this reviewer close by reproducing just one piece of whimsical information learned from this book. Apparently there are people who collect (and eat) ‘vintage sardines’, that is to say sardines that have been canned over 40 years ago. There is even a specialist store that apparently sells these rare delicacies worldwide.Preserving Wild Foods: A Modern Forager’s Recipes for Curing, Canning, Smoking, and Pickling, written by Matthew Weingarten & Raquel Pelzel and published by Storey Publishing. ISBN 9781603427272, 256 pages. Typical price: USD19.95. YYYYY.// This review appeared in YUM.fi and is reproduced here in full with permission of YUM.fi. YUM.fi celebrates the worldwide diversity of food and drink, as presented through the humble book. Whether you call it a cookery book, cook book, recipe book or something else (in the language of your choice) YUM will provide you with news and reviews of the latest books on the marketplace. //

  • Sarah
    2018-12-27 12:30

    My only negative: I wanted MORE RECIPES! A great book, but such a tease to offer 1-2 recipes for each ingredient.

  • Andrea
    2019-01-17 12:33

    I really liked this book: the beautiful photography and layout, the recipes, and the updated approach, and of course the premise of taking advantage of nature's bounty.However, I had two problems with this book. My first is that the author should have disclaimed that the book he wrote is for those already familiar with foraging. I would not recommend this to someone has does not have experience looking for edible plants and mushrooms. He does not go into adequate detail about under what conditions to find these items, and more importantly what dangerous non-edibles to avoid. I also felt it absolutely crucial because of his focus on sustainability that he include at least a note about the ethics of foraging. Ramps, for example, are particularly vulnerable to declining populations because they have become so trendy in urban gourmet restaurants. He uses the entire plant (at least it's not wasted), but it's way more considerate to the long-term health of the species to pick just one leaf from the plant. We now live in a world that demands that we think of these consequences of our actions. He hinted at this when he talked about line-caught cod being the only ethical purchasing choice for that product.

  • Mimi
    2019-01-08 12:20

    Very interesting recipes! Not sure if I will ever want to try curing or smoking meats, but interesting to understand how it's done. Most curing recipes contain curing salts #1 or #2, which are nitrites/nitrates.Recipe I will try is Kombu-cured Red Snapper. Good read for anyone interested in background information on foraging & preserving wild foods, and foods out of the ordinary.

  • Brittany Perry
    2019-01-18 11:26

    A good book but I really liked the way the chapters were arranged. I think it would have been better if there had been more those nice simple recipes like the one for home made cheese. That would have made it a five star book. As it was I found five recipes I liked and will try.

  • Dan Polley
    2018-12-28 14:14

    A very good book focusing on wild foods and how to preserve them. I knew one of the things going in that would surprise me was how much and what kinds of wild food could be preserved, and I was not disappointed.I am looking forward to making something with dandelions this spring.

  • Dolly
    2018-12-23 12:33

    Not your typical survivalist cookbook. Written by a chef who apparently specializes in unusual fare, it is not kidding with it's 'Modern Forager's' subtitle. Interesting, sometimes even useful information, for a non-gourmet cook like me.

  • Ivonne
    2019-01-20 16:13

    19.95

  • Tynan
    2019-01-08 11:18

    I have enjoyed the many recipes in this book that illuminated a world of other possibilities.

  • Kathely
    2019-01-08 09:21

    I want to try some of these recipes! Anyone up for helping me make real maraschino cherries and lamb prosciutto?

  • Stephanie
    2019-01-05 12:20

    I don't think I'll be going foraging anytime soon, but I did find a couple recipes I'd like to try out.

  • Aja Marsh
    2018-12-22 13:30

    Good if you live in a place with a plethora of foragables that this book contains.