{"product_id":"the-new-wildcrafted-cuisine-exploring-the-exotic-gastronomy-of-local-terroir","title":"The New Wildcrafted Cuisine: Exploring the Exotic Gastronomy of Local Terroir","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Baudar, a self-described 'professional forager' whose ingredients and preserves have been used by such chefs as Ludo Lefebvre and \n\u003ci\u003eTop Chef\u003c\/i\u003e winner Michael Voltaggio, shows how to transform barks into vinegars, insect sugar into beer, and rocks into plates, among other things, in this avid guide to field-and-table cooking. While most of the recipes center on fauna found in Southern California, aspiring survivalists anywhere will likely appreciate Baudar's deep commitment to the practice. Pickled acorns, anyone? Dirt index: Swimming in the primordial ooze.\"-- \n\u003ci\u003e\u003cb\u003ePublishers Weekly\u003c\/b\u003e\u003c\/i\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\"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.\"-- \n\u003cb\u003eSamuel Thayer, author of \u003c\/b\u003e\n\u003ci\u003e\u003cb\u003eThe Forager's Harvest\u003c\/b\u003e\u003c\/i\u003e\n\u003cb\u003e and \u003c\/b\u003e\n\u003ci\u003e\u003cb\u003eNature's Garden\u003c\/b\u003e\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\"As a Southern California native, I grew up with the terroir that I eventually would incorporate into my cuisine at Girasol. Pascal was my spark. The first day Pascal walked through our back kitchen door with a cornucopia of foraged California wild plants and 'Old World' recipe vinegars and beers, I knew I had found my voice. Pascal's seemingly infinite knowledge and passion for what grows in the desert region we live in has truly inspired me. This book is one of a kind, a walk off the beaten trail and an exploration of true wild flavors. Chefs who truly care about finding new ways of expression and commitment to 'time and place' cooking will undoubtedly be captivated by it.\"-- \n\u003cb\u003eCJ Jacobson, executive chef, Girasol restaurant, and winner of \u003c\/b\u003e\n\u003ci\u003e\u003cb\u003eTop Chef Duels\u003c\/b\u003e\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\"Visually stunning, \n\u003ci\u003eThe New Wildcrafted Cuisine\u003c\/i\u003e is incredibly impressive, a tour de force, a masterpiece. At long last, an author has truly captured the power and sophistication that wild foods can impart to both our diets and our lives.\"-- \n\u003cb\u003eStephen Harrod Buhner, author of \u003c\/b\u003e\n\u003ci\u003e\u003cb\u003eThe Lost Language of Plants\u003c\/b\u003e\u003c\/i\u003e\n\u003cb\u003e and \u003c\/b\u003e\n\u003ci\u003e\u003cb\u003eSacred and Herbal Healing Beers\u003c\/b\u003e\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\" \n\u003ci\u003eThe New Wildcrafted Cuisine\u003c\/i\u003e takes wild foraging to a gourmet level of creativity. I am delighted by Pascal's ingenuity of wild combinations and impressed by his experience demonstrating the vast potential of culinary artistry. Pascal clearly articulates the procedures and details of transforming wild ingredients into practical recipes, thereby making the gifts of nature more accessible to us all.\"-- \n\u003cb\u003eKatrina Blair, author of \u003c\/b\u003e\n\u003ci\u003e\u003cb\u003eThe Wild Wisdom of Weeds\u003c\/b\u003e\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\"This gorgeous book will make you salivate and dream. Pascal Baudar is exploring important culinary terrain in his coastal California bioregion, incorporating the incredible diversity he forages into a broad array of foods and drinks in exciting, elegant, and clever ways. Beyond the particulars of what he can harvest there--some which you or I might find where we live, but much of which is very different--it is his methods, ideas, and aesthetics, all of which can be applied much more broadly, that are truly inspirational.\"-- \n\u003cb\u003eSandor Ellix Katz, author of \u003c\/b\u003e\n\u003ci\u003e\u003cb\u003eThe Art of Fermentation \u003c\/b\u003e\u003c\/i\u003e\n\u003cb\u003eand \u003c\/b\u003e\n\u003ci\u003e\u003cb\u003eWild Fermentation\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003ePascal Baudar\u003c\/b\u003e is the author of three previous books: \n\u003ci\u003eWildcrafted Fermentation\u003c\/i\u003e (2020), \n\u003ci\u003eThe Wildcrafting Brewer\u003c\/i\u003e (2018), and \n\u003ci\u003eThe New Wildcrafted Cuisine\u003c\/i\u003e (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 \n\u003ci\u003eLos Angeles Magazine\u003c\/i\u003e.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003e\"This gorgeous book will make you salivate and dream. Pascal Baudar is exploring important culinary terrain.\"--Sandor Ellix Katz, author of the \u003ci\u003eNew York Times\u003c\/i\u003e bestseller \u003ci\u003eThe Art of Fermentation\u003c\/i\u003e\u003c\/b\u003e\n\u003cbr\u003e\n\u003ci\u003e\u003cbr\u003eThe New Wildcrafted Cuisine\u003c\/i\u003e 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. \n\u003cp\u003e\u003c\/p\u003eAward-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. \n\u003cp\u003e\u003c\/p\u003eThis 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. \n\u003cbr\u003e\n\u003ci\u003e\u003cbr\u003eThe New Wildcrafted Cuisine\u003c\/i\u003e is sure to inspire both chefs and adventurous eaters to explore their own bioregions and find an astonishing array of plants and other materials that can be used in their own kitchens. \n\u003cbr\u003e\n\u003cb\u003e\u003cbr\u003e\"A beautiful book, loaded with recipes and techniques.\"--\u003ci\u003eSaveur\u003c\/i\u003e\u003c\/b\u003e\n\u003cbr\u003e\n\u003cb\u003e\u003cbr\u003e\"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 \u003ci\u003eThe Forager's Harvest\u003c\/i\u003e\u003c\/b\u003e\n\u003cbr\u003e\n\u003cb\u003e\u003cbr\u003e\"[Baudar is] perhaps the prince of wildcrafted haute cuisine: He creates visually stunning, palate-pleasing recipes using innovative cooking processes and foraged ingredients\"--NPR's \"The Salt\"\u003c\/b\u003e\n\u003cbr\u003e\n\u003cb\u003e\u003cbr\u003e\"A gorgeously photographed collection of prose and recipes that's both survival manual and mission statement.\"--\u003ci\u003eLos Angeles Times\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eBaudar, Pascal\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003ePascal Baudar is the author of three previous books: \u003cem\u003eWildcrafted Fermentation\u003c\/em\u003e (2020), \u003cem\u003eThe Wildcrafting Brewer\u003c\/em\u003e (2018), and \u003cem\u003eThe New Wildcrafted Cuisine\u003c\/em\u003e (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 \u003cem\u003eLos Angeles Magazine\u003c\/em\u003e.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Baudar, Pascal\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Chelsea Green Publishing Company\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2023-07-27\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Specific Ingredients|Natural Foods|Cooking|Seasonal|Cooking|Methods|Canning \u0026amp; Preserving\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.65 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781645022299\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781645022299\u003c\/p\u003e","brand":"Chelsea Green Publishing Company","offers":[{"title":"Default Title","offer_id":51154314002710,"sku":"SP-9781645022299","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781645022299_spiral.png?v=1774941509","url":"https:\/\/lusper.myshopify.com\/products\/the-new-wildcrafted-cuisine-exploring-the-exotic-gastronomy-of-local-terroir","provider":"Lusperbooks","version":"1.0","type":"link"}