The New Wildcrafted Cuisine

By Pascal Baudar,

Book cover of The New Wildcrafted Cuisine: Exploring the Exotic Gastronomy of Local Terroir

Book description

"A gorgeous book . . . . [Baudar's] methods, ideas, and aesthetics . . . are truly inspirational."-Sandor Ellix Katz, author of The Art of Fermentation

"A beautiful book, loaded with recipes and techniques for preserving and eating wild plants."-Saveur

With detailed recipes for ferments, infusions, spices, and more!


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Why read it?

1 author picked The New Wildcrafted Cuisine as one of their favorite books. Why do they recommend it?

Rather than focusing on survival food or a fun outdoor activity, this book zooms in on foraging as a source of unique flavors that cannot be purchased. From salts mixed with wild herbs to pine needle vinegar to homemade beers infused with the tastes of the forest, Pascal is interested in much more than “Is it edible?” He wants to know what each wild ingredient is going to do for his (and our) taste buds.

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