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! 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. 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. Preface Preserving and Curing: How and Why 1 Coastline: Gifts from the Sea Arctic Char Gravlax with Wild Fennel Pollen Salt Cod Salt Cod Fritters with Spicy Rum Sauce Smoked Black Cod Modern Garum Instant Samphire Pickles Irish Moss Cocktail Kombu-Cured Red Snapper Furikake Seaweed Salt Garlic and Oil--Cured Anchovies Bismarck Herring with Young Carrots and Onions Salted Sardines, Coriander, and Thyme Smoked Mussels 2 Pastures & Hedgerows: Grazing Lands and Natural Borders Old-World Rose-Hip Jam Stinging Nettle Cordial Dandelion Jelly Sloe Gin Crab Apple Mostarda Wild Persimmon and Ginger Jam Clabber Cream Ruby Red Membrillo Speckled Tea Eggs with Star Anise and Ginger Farmer Cheese Lamb Prosciutto Air-Cured Beef 3 Gardens & Fields: Cultivated and Harvested Old-World/New-World Sauerkraut Lactic-Fermented Mixed Pickles Classic Dill Pickles Old-Timey Watermelon Pickles Sweet Mint and Rhubarb Pickles Rhubarb Fool A Peck of Pickled Peppers Scented Geranium--Tomato Jam Modern-Day Maraschinos Sweet Bergamot Marmalade Plum Lekvar Mulberry-Rosemary Jam Preserved Artichokes a la Grecque Sweet-and-Sour Pearl Onions Pickled Garlic Scapes Smoked and Naturally Nitrate-Free Bacon Bits, Jumbles, and Jelly 4 Forest & Woods: Foraged, Picked, and Plucked Strawberry and Lemon Verbena Preserves Blueberry-Maple Spoon Fruit Candied Angelica Stems Elderberry Compote Pickled Chanterelle Mushrooms Frutti di Bosco Compote Black Walnut Chutney Black Walnut Liqueur Pecan and Fennel Seed Brittle Spiced Venison and Cherry Summer Sausage Little Hunter's Sausage Garlicky Kielbasa 5 Banks & Wetlands: Freshwater Depths and Shores Pickled Fiddlehead Ferns Pink Peppercorn--Pickled Ramps Wild Ramp and Walnut Pesto Cossack Pickles Hot Smoked Trout Pheasant Rillette Citrus-and-Spice Confit of Duck Leg Duck Prosciutto Goose-Neck and Whiskey Sausage Resources Acknowledgments Index "A must read for preserving enthusiasts"-Edible Brooklyn "New York City chef Weingarten doesn't let his urban base get in the way of his passion for scavenging edibles; even sidewalk cracks are fair

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