The New Wildcrafted Cuisine Exploring the Exotic Gastronomy of Local Terroir

“This gorgeous book will make you salivate and dream. Pascal Baudar is exploring important culinary terrain.”—Sandor Ellix Katz, author of the New York Times bestseller The Art of Fermentation  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 advent