Wildcrafted Vinegars Making and Using Unique Acetic Acid Ferments for Quick Pickles, Hot Sauces, Soups, Salad Dressings, Pastes, Mustards, and More

Baudar, Pascal

ISBN 10: 1645021149 / ISBN 13: 9781645021148

Published by 0, 2022

About this Item

Brand New! Not Overstocks or Low Quality Book Club Editions! Direct From the Publisher! We're not a giant, faceless warehouse organization! We're a small town bookstore that loves books and loves it's customers! Buy from Lakeside Books!

Seller Inventory # OTF-S-9781645021148

Bibliographic Details

• Title: Wildcrafted Vinegars Making and Using Unique Acetic Acid Ferments for Quick Pickles, Hot Sauces, Soups, Salad Dressings, Pastes, Mustards, and More
• Publisher: 0
• Publication Date: 2022
• Language: English
• ISBN 10: 1645021149
• ISBN 13: 9781645021148
• Binding: Soft cover
• Condition: New
• Seller catalogs:
  • 0
  • VCF

About this title

Synopsis

‘Pascal Baudar is a culinary visionary.’ Sandor Ellix Katz, author of New York Times bestseller The Art of Fermentation

Award-winning author and forager Pascal Baudar uncovers incredible flavours and inspiring recipes to create unique, delicious vinegars. Wildcrafted Vinegars includes more than 100 simple recipes for quick vinegars, pickles, soups, sauces, salad dressings, beverages, desserts, jams and more!

In his latest book, Wildcrafted Vinegars, pioneering food expert Pascal Baudar continues his exploration into wild gastronomy, turning his attention this time to the unique world of vinegars. After covering yeast fermentation in The Wildcrafting Brewer and lactic acid fermentation in Wildcrafted Fermentation, Baudar completes his wild fermentation trilogy by tackling acetic acid ferments and the wide array of dishes you can create with them. Baudar delves deep into the natural world for wild-gathered flavors: herbs, fruits, berries, roots, mushrooms – even wood, bark and leaves – that play a vital part in infusing distinctive gourmet-quality vinegars.

Wildcrafted Vinegars is packed with more than 100 recipes including:

• Pine, fir, and spruce–infused vinegar
• Smoked mushroom and seaweed vinegar
• Blueberry-mugwort vinegar
• Wilder curry vinaigrette
• Wasabi ginger vinegar sauce
• Pickled walnuts
• And many more

Once you’ve mastered the basics for making and aging vinegars at home, you’ll be inspired to experiment on your own, finding local plants that express the unique landscape and terroir of where you live. Or you might decide to forage for ingredients in your own garden or at a local farmers market instead. Either way, Pascal Baudar will be your guide to creating safe, responsible and delicious vinegars and ferments.

About the Author

Pascal Baudar is the author of three previous books: Wildcrafted Fermentation (2020), The Wildcrafting Brewer (2018), and The New Wildcrafted Cuisine (2016). A self-described “culinary alchemist,” he leads classes in traditional food preservation techniques. Through his business, Urban Outdoor Skills, he has introduced thousands of home cooks, celebrity chefs, and foodies to the flavors offered by their wild landscapes. In 2014, Baudar was named one of the most influential local tastemakers by Los Angeles Magazine.