The New Wildcrafted Cuisine

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With detailed recipes for ferments, infusions, spices, and other preparations, this book delves into the growing popularity of wild foods, highlighted by the surge in books on plant identification and foraging. It transcends typical foraging literature by exploring local terroir flavors, merging botanical research with innovative techniques from a master food preserver. Author Pascal Baudar sees southern California's diverse landscapes as a culinary playground filled with edible plants and insects, echoing the practices of native peoples. He creatively utilizes various natural elements, such as making smoked vinegars from barks and brewing primitive beers with ants and plants. His methods include using aromatic plant stems as skewers and repurposing rocks for grinding or cooking. This beautifully photographed book features numerous inventive recipes for preserving foods, such as Pickled Acorns, White Sage-Lime Cider, Wild Kimchi Spice, and Pine Needles Vinegar. While Baudar's focus is on southern California, his insights empower readers everywhere to explore their own bioregions and discover a wealth of local ingredients. This extraordinary work inspires chefs and adventurous eaters to creatively engage with their local landscapes.