Wildcrafted Seeds and Grains

Award-winning author and forager Pascal Baudar presents the first book exclusively dedicated to the identification, preparation, and culinary uses of wild seeds and grains. In his latest book, wild food expert and explorer Pascal Baudar introduces us to the 100 most common edible wild seeds and grains. Ever on a mission to demystify foraging practices and processes, Pascal shares his time-tested methods for seed and grain extraction, storage and handling, and preparation for culinary use. The book also features 35 of Pascal’s creative recipes, from salads and side dishes to condiments and ferments, crackers and breads to beverages and soups. Complete with Pascal’s beautiful food photography, “Pascal Baudar is a culinary visionary who is also excellent at clearly explaining his ideas and methods to make them accessible. . . Get ready to be inspired.” --Sandor Ellix Katz, author of

Autorentext

Pascal Baudar is the author of four previous books: Wildcrafted Vinegars (2022), 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. Baudar was named one of the most influential local tastemakers by Los Angeles Magazine.

Klappentext

**Best Cookbook of 2025 for the Forager by KCRW Good Food

2025 Foreword Reviews INDIES Silver Winner for Cooking

Award-winning author and forager Pascal Baudar presents the first book exclusively dedicated to the identification, preparation, and culinary uses of wild seeds and grains.

In his latest book, wild food expert and explorer Pascal Baudar introduces us to the most common edible wild seeds and grains around the world. Ever on a mission to demystify foraging practices and processes, Pascal shares his time-tested methods for extraction, storage, handling, and preparation of seeds and grains for culinary use. The book also features 35 of Pascal’s creative recipes, from salads and side dishes to condiments and ferments, crackers and breads to beverages and soups. Complete with Pascal’s beautiful food photography, Wildcrafted Seeds and Grains is a go-to source of information and inspiration for adventurous foragers and foodies who want to incorporate these more elusive wild ingredients into their cooking.
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“Pascal Baudar is a culinary visionary who is also excellent at clearly explaining his ideas and methods to make them accessible. . . Get ready to be inspired.”—Sandor Ellix Katz, author of Wild Fermentation and The Art of Fermentation