The New Wildcrafted Cuisine: Exploring the Exotic Gastronomy of Local Terroir
The New Wildcrafted Cuisine takes incorporating wild foods into your meals to a new, palate-bending level and in the process redefines terroir as we’ve come to know it. Award-winning author and “culinary alchemist” Pascal Baudar, a professional forager and wild food instructor, combines his research and in-depth knowledge of plants and landscapes with the fascinating and innovative techniques of a master food preserver.
This beautifully photographed book offers up dozens of creative, seasonal recipes and instructions for preparing a variety of preserved foods, including
- Pickled Acorns
- White Sage–Lime Cider
- Wild Kimchi Spice
- Wild Mustards
- Currant Capers
- Infused Salts with Wild Herbs
- Pine Needle Vinegar, and much more.
The New Wildcrafted Cuisine is sure to inspire both chefs and adventurous eaters to explore their bioregions and find an astonishing array of plants and other materials that can be used in their own kitchens.
“A beautiful book, loaded with recipes and techniques.”― Saveur
“Pascal’s book contains some of the most unique and innovative ideas that you’ll ever find for using wild flavors. Clear instructions accompany each recipe, along with striking photos of the ingredients and finished products.” ―Samuel Thayer, author of The Forager’s Harvest
About the Author:
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.
Release Date: July 2023