Preserving Wild Foods

This thoughtful and wide-ranging guide to preserving wild and seasonal ingredients reflects both a deep connection to nature and a professional cook’s respect for technique.

Chef Matthew Weingarten and food writer Raquel Pelzel offer recipes that go far beyond jam jars and fruit spreads, applying smoking, curing, pickling, and canning methods to everything from duck prosciutto to dandelion jelly and crab apple mostarda.

Whether you’re foraging in a hedgerow or at a farmers’ market, the focus is on using what’s in season, often overlooked, or regionally abundant—without requiring a remote woodland or professional kitchen setup.

Urban and rural readers alike will find guidance here, with detailed recipes, beautiful photographs, and a chef’s eye for flavor.

This is a book that takes preservation seriously, and its best audience includes curious beginners, seasoned foragers, and anyone eager to bring a little more wildness into their pantry.

Paperback. Color photographs throughout.