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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

Publication Date

2022

Language

English

ISBN 10

1645021149

ISBN 13

9781645021148

Binding

Soft cover

Condition

New

Seller catalogs

About this title

Synopsis

*Foreword INDIES Book of the Year Award Silver Winner for Cooking

Award-winning author and forager Pascal Baudar uncovers incredible flavors and inspiring recipes to create unique, place-based vinegars using any landscape.

Includes more than 100 delicious, easy recipes for quick pickles, soups, sauces, salad dressings, beverages, desserts, jams, and more!

“[Wildcrafted Vinegars] celebrates the versatility of this all-important—but often overlooked—acid in the kitchen.”—Plate Magazine

After covering yeast fermentation (The Wildcrafting Brewer) and lactic acid fermentation (Wildcrafted Fermentation), pioneering food expert Pascal Baudar completes his wild fermentation trilogy by tackling acetic acid ferments and the wide array of dishes you can create with them. Baudar delves deeply 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.

More than 100 recipes show how to use homemade vinegars to make a wide range of delicious foods: quick pickles, soups, sauces, salad dressings, beverages, desserts, jams, and other preserves.

Recipes include:

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

Once you’ve mastered the basic methods for making and aging vinegars at home, you might be inspired to experiment on your own and find local plants that express the unique landscape and terroir wherever you happen to live. Or you might decide to forage for ingredients in your own garden or at a local farmers market instead. Either way, Pascal Baudar is an experienced and encouraging guide to safe and responsible wild-gathering and food preservation.

“Pascal Baudar is a culinary visionary.”—Sandor Ellix Katz, author of The Art of Fermentation

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.