Catalog Search Results
Author
Publisher
Storey Pub
Pub. Date
2012
Language
English
Description
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...
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