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By Matthew Weingarten and Raquel Pelzel
Crab apple mostarda. Instant samphire pickles. Sweet bergamot marmalade. Pickled chanterelle mushrooms. Blueberry-maple spoon fruit. Duck prosciutto. Wild ramp and walnut pesto.
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.
Softcover. 256 pages. Storey Publishing 2012.