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

By: Pascal Baudar Hardcover With detailed recipes for ferments, infusions, spices, and more! The New Wildcrafted Cuisine explores the flavors of local terroir, combining the research and knowledge of plants and landscape with the fascinating and innovative techniques of a master food preserver and self-described “culinary alchemist.” Author Pascal Baudar views his home terrain of southern California (mountain, desert, chaparral, and seashore) as a culinary playground, full of wild plants and other edible and delicious foods (even insects) that once were gathered and used by native peoples but that have only recently begun to be re-explored and appreciated. For instance, he uses various barks to make smoked vinegars, and combines ants, plants, and insect sugar to brew primitive beers. Stems of aromatic plants are used to make skewers. Selected rocks become grinding stones, griddles, or plates. Even fallen leaves and other natural materials from the forest floor can be utilized to impart