Pascal Baudar
Author
Publisher
Chelsea Green Publishing
Pub. Date
[2018]
Language
English
Description
Wild-plant expert and forager Pascal Baudar's first book, The New Wildcrafted Cuisine, opened up a whole new world of possibilities for readers wishing to explore and capture the flavors of their local terroir. The Wildcrafting Brewer does the same for fermented drinks. Baudar reveals both the underlying philosophy and the practical techniques for making your own delicious concoctions, from simple wild sodas, to non-grape-based "country wines," to...
Author
Publisher
Chelsea Green Publishing
Pub. Date
[2020]
Language
English
Description
"Fermentation has been used for thousands of years by people all around the world. It is the easiest and safest way to preserve fresh food, and nature provides all that's required: salt, plants, sometimes water, and the beneficial lactic acid bacteria found everywhere. When we ferment a food we transform it, making it more delicious and nutritious and creating new and wonderful flavors that bring it to a whole new level. Today fermented foods have...
Author
Publisher
Chelsea Green Publishing
Pub. Date
[2016]
Language
English
Description
Provides information on how to find plants and other materials in local bioregions that can be used in the kitchen, along with seasonal recipes and instructions for preparing a variety of preserved foods, including ferments, infusions, and spices.