Leda Meredith Bücher

The ultimate forager’s guide to working with any wild plant in the field, kitchen, or pantry—featuring plant profiles, harvesting and preservation tips, and easy recipes From harvesting skills that will allow you to gather from the same plant again and again to highlighting how to get the most out of each and every type of wild edible, trusted expert Leda Meredith explores the most effective ways to harvest, preserve, and prepare all of your foraged foods. Featuring detailed identification information for over forty wild edibles commonly found across North America, the plant profiles in this book focus on sustainable harvesting techniques that can be applied to hundreds of other plants. This indispensable reference also provides simple recipes that can help you make the most of your harvest each season.

From vegetables and fruits to eggs, cheese, and nuts, Leda Meredith unlocks the secrets to pickling everything.

Exploring the connection between urban life and nature, this memoir captures the author's experiences of living in New York City while deeply engaging with local food sources. Through original recipes and vibrant photographs, she shares her adventures in preserving food and foraging in city parks. The narrative intertwines personal anecdotes, family traditions, and cultural insights from her travels as a ballet dancer and botanist. With a blend of humor and sincerity, the book reflects on the personal, social, and ecological significance of eating locally.

The ultimate guide to putting up food. How many ways can you preserve a strawberry? You can freeze it, dry it, pickle it, or can it. Milk gets cultured, or fermented, and is preserved as cheese or yogurt. Fish can be smoked, salted, dehydrated, and preserved in oil. Pork becomes jerky. Cucumbers become pickles. There is no end to the magic of food preservation, and in Preserving Everything, Leda Meredith leads readers—both newbies and old hands—in every sort of preservation technique imaginable.