Wildcrafted Fermentation: Exploring, Transforming, and Preserving the Wild Flavors of Your Local Terroir

Pascal Baudar

ISBN 10: 1603588515 / ISBN 13: 9781603588515

Published by Chelsea Green, 2020

About this Item

The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.

Seller Inventory # GOR010521805

Bibliographic Details

• Title: Wildcrafted Fermentation: Exploring, Transforming, and Preserving the Wild Flavors of Your Local Terroir
• Publisher: Chelsea Green
• Publication Date: 2020
• Language: English
• ISBN 10: 1603588515
• ISBN 13: 9781603588515
• Binding: Paperback
• Condition: Very Good
• Weight: 721 grams

About this title

Synopsis

Pascal Baudar is a culinary visionary...I am in awe of this book. Get ready to be inspired. Sandor Ellix Katz, author of the New York Times bestselling book, The Art of Fermentation

The perfect DIY guide to make your own fermented hot sauce, wild green pesto, plant-based cheese and so much more!

Professional forager Pascal Baudar expanded the wild food frontier with his path breaking works, The New Wildcrafted Cuisine and The Wildcrafting Brewer. Now the acclaimed “culinary alchemist” combines his curiosity, research and in-depth understanding of terroir to put forth recipes that explore root-to-stem fermentation of wild ingredients in his latest book on foraging.

In Wildcrafted Fermentation, Pascal Baudar describes in detail how to create rich, flavourful foods at home from the wild and cultivated plants in your local area or garden. Baudar includes more than 100 easy-to-follow, plant-based, vegan-friendly recipes:

• Fennel sauerkraut
• Wild food kimchi
• A section on fermenting mushrooms
• Fermented leaf chips
• Fermented wild greens pesto
• Fermented hot sauce
• Dehydrated spice blends
• Plant-based cheeses and so much more!

The recipes are accompanied by step-by-step photos illustrating foraging, preparation and fermentation techniques for both wild and cultivated plants.

For foodies, foragers, fermentation enthusiasts and adventurous home cooks alike, Wildcrafted Fermentation is an indispensable field-to-kitchen guide to crafting cuisine unique to you and your environment.

About the Author

Pascal Baudar is the author of The Wildcrafting Brewer and The New Wildcrafted Cuisine. He works as a wild food researcher, wild brewer, and instructor in traditional food preservation techniques. Over the years, through his weekly classes and seminars, he has introduced thousands of home cooks, local chefs, and foodies to the flavors offered by their wild landscapes. In 2014 Baudar was named one of the 25 most influential local tastemakers by Los Angeles Magazine, and in 2017 his instructional programs, taught through Urban Outdoor Skills, were named one of the seven most creative cooking classes in the LA region.