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 Publishing Co, 2020

About this Item

2020. Paperback. . . . . .

Seller Inventory # V9781603588515

Bibliographic Details

• Title: Wildcrafted Fermentation: Exploring, Transforming, and Preserving the Wild Flavors of Your Local Terroir
• Publisher: Chelsea Green Publishing Co
• Publication Date: 2020
• Language: English
• ISBN 10: 1603588515
• ISBN 13: 9781603588515
• Binding: Soft cover
• Condition: New

About this title

Synopsis

Learn how to make flavorful fermented foods—from wild edibles!—with this fermentation cookbook featuring 100+ plant-based recipes for krauts and kimchis, brines, cheeses, and more.

“I am in awe of this book”―Sandor Katz, author of The Art of Fermentation

One of the most influential tastemakers of our time invites you on an extraordinary culinary journey into the lacto-fermentation universe of common wild edibles. Used for thousands of years by different cultures all around the world, lacto-fermentation is the easiest, safest, and most delicious way to preserve food. And nature provides all the necessary ingredients: plants, salt, and the beneficial lactic acid bacteria found everywhere.

In Wildcrafted Fermentation, Pascal Baudar describes in detail and through step-by-step color photos how to create rich flavorful ferments:

• At home
• From the wild plants in your local landscape
• From the cultivated plants in your garden

From sauerkrauts and kimchis to savory pastes, hot sauces, and dehydrated spice blends, Baudar includes more than 100 easy-to-follow, plant-based recipes to inspire even the most jaded palate. The step-by-step photos illustrate foraging, preparation, and fermentation techniques for both wild and cultivated plants that will change your relationship to the edible landscape and give you the confidence to succeed like a pro.

So much more than a cookbook, Wildcrafted Fermentation offers a deeply rewarding way to reconnect with nature through the greens, stems, roots, berries, fruits, and seeds of your local terroir. Adventurous and creative, this cookbook will help you rewild your probiotic palate and “create a cuisine unique to you and your environment.”

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.