"Wildcrafted Fermentation" by Pascal Baudar

Learn how to explore, transform and preserve the wild flavours of your local terroir with the book "Wildcrafted Fermentation" by Pascal Baudar.

Pascal Baudar, one of the most influential tastemakers of our time, invites you on an extraordinary culinary journey into the world of lacto-fermentation of wild delicacies.

Used for thousands of years by various cultures around the world, lacto-fermentation is the simplest, safest, and tastiest way to preserve food. Furthermore, nature provides all the necessary ingredients: plants, salt, and beneficial lactic acid bacteria.

In "Wildcrafted Fermentation", Pascal Baudar describes in detail how to create rich and tasty lacto-fermentations at home from wild plants of the surrounding nature and plants grown in a vegetable garden.

Wild sauerkraut and kimchis, fermented forest beers, seawater brines, plant-based cheeses, savoury pasta, hot sauces, and dehydrated spice blends... Baudar includes more than 100 plant-based recipes to inspire even the most jaded palate.

Step-by-step photos illustrate foraging, preparation, and fermentation techniques for wild and cultivated plants that will change your relationship with plants and give you the confidence to succeed like a pro.

Much more than a cookbook, "Wildcrafted Fermentation" offers a profoundly rewarding way to reconnect with nature through greens, stem vegetables, roots, berries, fruit, and grains of your local terroir. Adventurous and creative, this cookbook will help you restore your wild palate and "create a unique cuisine for you and your environment".

"Pascal Baudar is a culinary visionary who is also excellent at clearly explaining his ideas and methods to make them accessible. I am in awe of this book as well as his two earlier ones. Get ready to be inspired."
- Sandor Ellix Katz, author of "Wild Fermentation" and "The Art of Fermentation."

In This Book You Will Find

• Fermentation basics
• How to explore your local terroir
• How to discover local and ethnic flavours
• Fermenting with the environment
• Fermented soups, pasta, spreads, and sauces
• Wilder cheeses

About the Author

Pascal Baudar is also the author of "The Wildcrafting Brewer" and "The New Wildcrafted Cuisine". He is a researcher in the field of wild food, a brewer, and an instructor of traditional food preservation techniques. Over the years, through his weekly classes and seminars, he has initiated thousands of cooks, local chefs, and foodies to the flavours offered by their untamed landscapes.

In 2014, Baudar was named one of the 25 most influential local tastemakers by Los Angeles magazine. In 2017, his educational programs taught by Urban Outdoor Skills were named one of the seven most creative cooking classes in the Los Angeles area.

Specifications

• Publisher: Chelsea Green Publishing
• Released: March 12, 2020
• Pages: 304
• Dimensions: 7 x 10'' (17,80cm x 25,4cm)
• ISBN: 9781603588515