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

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

Whether you forage in the wild or at the farmers' market, you'll delight in the unique preserves...
$60.23 AUD
$60.23 AUD
SKU: 9781603427272
Product Type: Books
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Author: Raquel Pelzel
Format: Paperback
Language: English
Subtotal: $60.23
Preserving Wild Foods: A Modern Forager's Recipes for Curing, Canning, Smoking, and Pickling by Pelzel, Raquel

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

$60.23
Preserving Wild Foods: A Modern Forager's Recipes for Curing, Canning, Smoking, and Pickling by Pelzel, Raquel

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

$60.23
Author: Raquel Pelzel
Format: Paperback
Language: English
Description

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 techniques that include canning, smoking, curing, and pickling. Enjoy your own delicious Duck Prosciutto, Dandelion Jelly, Crab Apple Mostrada, and more



Author: Raquel Pelzel, Matthew Weingarten
Publisher: Storey Publishing
Published: 11/06/2012
Pages: 256
Binding Type: Paperback
Weight: 1.55lbs
Size: 9.20h x 7.20w x 0.80d
ISBN: 9781603427272


Review Citation(s):
Booklist 10/15/2012 pg. 10
Library Journal 04/01/2013 pg. 98
Library Journal 02/01/2014 pg. 40

About the Author
Weingarten, Matthew: -

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.

Pelzel, Raquel: -

Raquel Pelzel's work has been featured in Saveur, the Wall Street Journal, Every Day with Rachael Ray, Shape, and Epicurious, among many others. Formerly an editor at Cook's Illustrated and the senior food editor and test kitchen director for Tasting Table, Pelzel has written more than 20 cookbooks and has judged Food Network shows including Chopped Junior and Beat Bobby Flay. Pelzel lives in Brooklyn, New York, with her two sons.

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