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Wildcrafted Fermentation

Pascal Baudar

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Discover wild sauerkrauts, kimchis, fermented forest brews, seawater brines, plant-based cheeses, and more. Pascal Baudar invites you on an extraordinary culinary journey into the vegan-friendly world of lacto-fermented wild foods

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 sauerkrautWild food kimchiA section on fermenting mushroomsFermented leaf chipsFermented wild greens pestoFermented hot sauceDehydrated spice blendsPlant-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.

Format:
Paperback / softback
Pages:
304
Publisher:
Chelsea Green Publishing Co
ISBN:
9781603588515
Published Date:
16/4/2020
Dimensions:
254mm x 178mm x 20mm
Weight:
753g
Category:
Preserving & freezing

RRP: £25

Format: Paperback / softback

ISBN: 9781603588515


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