Preserving Wild Foods:
A Modern Forager’s Recipes for Curing,
Canning, Smoking, and Pickling
by Matthew Weingarten and Raquel Pelzel
(Storey Publishing, 2012)

Matthew Weingarten and Raquel Pelzel’s captivating book is focused on preserving wild ingredients foraged from the sea, fields, forests, fresh water, and even urban landscapes, so it covers more than just fermentation techniques. Inspired by his love of the natural world and walks through the woods, chef-author Weingarten shares more than 60 recipes. Ferments include things like Pickled Fiddlehead Ferns, Pickled Garlic Scapes, and Lactic-Fermented Mixed Pickles. The interest in lesser-known and -used plants like Irish moss and stinging nettle, combined with evocative photographs, storytelling, history, lore, and descriptions of centuries-old preservation techniques make the book a transporting and delightful read. chamois