Wildcrafted Fermentation

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 FermentationThe 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 sauerkraut Wild food kimchi A section on fermenting mushrooms Fermented leaf chips Fermented wild greens pesto Fermented hot sauce Dehydrated spice blends Plant-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.

Autorentext

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.

Klappentext

"Every landscape, every ecosystem is unique, yet many common edible plants are widely distributed throughout North America and in other regions of the world. In fact, some non-native plants have become so successful that they are considered invasives, or even 'noxious weeds.' Wouldn't it be better to harvest the seasonal bounty and ferment these plants rather than trying to control them with herbicides? In [this book, the author] provides all the basic information one needs to make creative ferments at home. From simple wild sauerkrauts and kimchis, to hot sauces, savory pastes, plant-based cheeses, dehydrated spice blends, and much more, [the author] includes over 100 easy recipes that will inspire even the most jaded palate"--Provided by publisher.

Zusammenfassung
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