Exploring, Transforming, and Preserving the Wild Flavors of Your Local Terroir
In Wildcrafted Fermentation, Pascal Baudar describes in detail how to create bold, exotic ferments at home from the wild and cultivated plants in your local landscape or garden. From sauerkrauts and kimchis to rich pastes, soups, hot sauces, and dehydrated spice blends, he includes more than 100 easy-to-follow, plant-based recipes to rewild your probiotic palate. Step-by-step photos illustrate foraging, preparation, and fermentation techniques that will change your relationship with the edible landscape around you.
For natural foodies, foragers, herbalists, chefs, and adventurous home cooks alike, Wildcrafted Fermentation is your indispensable field-to-kitchen guide to crafting complexly flavored cuisine unique to you and your environment.
You can purchase the book from amazon
or my publisher Chelsea Green Publishing
You can also order it at your local bookstore.
“Pascal Baudar is a culinary visionary. I am in awe of this book.
Get ready to be inspired.”
—Sandor Ellix Katz,
author of the New York Times best seller The Art of Fermentation
“An amazing, passion-based work!”
—Deborah Madison, author of Vegetable Literacy and The New Vegetarian Cooking for Everyone
“Pascal elevates commonly found roots, shoots, seeds, weeds, and leaves to astounding flavors. Exciting, creative, and beautiful . . . [this book] is a must have for both foragers and fermentation enthusiasts.”
—Kirsten Shockey, coauthor of Fermented Vegetables, Fiery Ferments, and Miso, Tempeh, Natto, and Other Tasty Ferments
“With a rare combination of humility and wisdom, Baudar shares his deep immersion into the seam between wild foods and fermentation so that we all may embark on or enhance our own exploration of these lost arts.”
—Evan Mallett, chef/owner,
Black Trumpet bistro; author of Black Trumpet
The Wildcrafting Brewer
Primitive beers, country wines, herbal meads, natural sodas, and more
The art of brewing doesn’t stop at the usual ingredients: barley, hops, yeast, and water. In fact, the origins of brewing involve a whole galaxy of wild and cultivated plants, fruits, berries, and other natural materials, which were once used to make a whole spectrum of creative, fermented drinks.
Now fermentation fans and home brewers can rediscover these “primitive” drinks and their unique flavors in The Wildcrafting Brewer. Wild-plant expert and forager Pascal Baudar’s first book, The New Wildcrafted Cuisine, opened up a whole new world of possibilities for readers wishing to explore and capture the flavors of their local terroir. The Wildcrafting Brewer does the same for fermented drinks. Baudar reveals both the underlying philosophy and the practical techniques for making your own delicious concoctions, from simple wild sodas, to non-grape-based “country wines,” to primitive herbal beers, meads, and traditional ethnic ferments like tiswin and kvass.
The book opens with a retrospective of plant-based brewing and ancient beers. The author then goes on to describe both hot and cold brewing methods and provides lots of interesting recipes; mugwort beer, horehound beer, and manzanita cider are just a few of the many drinks represented. Baudar is quick to point out that these recipes serve mainly as a touchstone for readers, who can then use the information and techniques he provides to create their own brews, using their own local ingredients.
The Wildcrafting Brewer will attract herbalists, foragers, natural-foodies, and chefs alike with the author’s playful and relaxed philosophy. Readers will find themselves surprised by how easy making your own natural drinks can be, and will be inspired, again, by the abundance of nature all around them.
“Pascal Baudar takes wild fermentation to the next level with wild plants, wild yeasts, and wild bacteria. His methods are effective, and his creativity is infectious. With gorgeous photos and clear technical details, this book will be a source of great inspiration.”
—Sandor Ellix Katz, author of Wild Fermentation and The Art of Fermentation
“Owning one of Pascal Baudar’s books is like possessing a key to the foraging kingdom—a key that opens the door to his unique approach to working with wild ingredients. Over the years, Baudar has developed an original culinary language of the land, working and exploring every element of terroir from salt and stones to insect sugars and plants. His methods are rigorously researched, and his piercing creativity and spirit of enquiry gives them life. The foraging world owes a great deal to Baudar’s original research and generous spirit of sharing.”
—Marie Viljoen, urban forager and author of 66 Square Feet
“Pascal Baudar has elevated the concept of terroir—that intricate symbiosis of Homo imbibens, native biota, microorganisms, and landscape—into the realm of extreme beverages, both fermented and unfermented. His book brings to life the innovative quest of the Palaeolithic shaman/healer/brewer.”
—Patrick E. McGovern, archaeologist and author of Ancient Brews and Uncorking the Past
“Pascal’s new book offers a wonderfully tangential and unrestrained approach to the world of home brewing by mixing foraging with wild booze alchemy and encouraging the reader to experiment, explore, and play. Whilst managing to make both topics fun and accessible, a comprehensive introduction leads to some delightfully simple recipes and plenty of great ideas, all complemented by beautiful photography.”
—John Rensten, founder of Forage London and author of The Edible City
“Pascal Baudar eliminates the boundaries set by modern homebrewing "rules" and encourages brewers to go wild with creativity. Not only does he present simple guidelines for making truly unique brews that blur the lines between wine, beer, mead, and soda, but he provides readers with knowledge on how to brew with ingredients they likely already have access to in their kitchens, gardens, yards, and wildlands.”
—Jereme Zimmerman, author of Make Mead Like a Viking
“I wish I’d had The Wildcrafting Brewer years ago when I became obsessed with plant-forward, foraged, alcohol fermentation. Though often overlooked in contemporary brewing, Pascal Baudar focuses on the basics of foraging and alternative sugar sources. At once looking to indigenous history as well as reviving, or creating, innovative techniques, Pascal encourages people to get their hands dirty, fermenting with what is around them rather than worrying first about fancy tools.”
—Pete Halupka, Harvest Roots Ferments
“I admire the foraging practice Pascal Baudar shares in The Wildcrafting Brewer—hiking into nature and gathering what's prevalent to create a fermented mélange that carries the terroir of those moments he spent forest bathing, beachcombing, or urban scavenging. The season, the scents, the scenery—all imprinted into his bubbly brews. It inspires me to cleanse my aura with a sage cider cocktail and offer a libation of Achillea and Artemisia to the folks, like Baudar, who keep the spirited plant traditions going. This is a great reference book for both the herbalist’s kitchen and the botanist’s bar.”
—Jessyloo Rodrigues, herbalist and cocktail farmer
The New Wildcrafted Cuisine
Hardback, 432 pages of culinary ideas and over 600 beautiful photos.
Very unique book about using wild ingredients - making wild beers and wines, vinegars, spice blends, wild sodas, recipes for pickling and preserving wild edibles, fermentation and much, much more!
Did you know that people have cooked potatoes in pine sap? How to make a lot of tree leaves edible? How to make your own gourmet aromatic salts with aromatic plants? It's all in the book :)
“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 The Forager’s Harvest and Nature’s Garden
“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.”
--Sandor Ellix Katz, author of The Art of Fermentation and Wild Fermentation
“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.”
--CJ Jacobson, executive chef, Girasol restaurant, and winner of Top Chef Duels
“Visually stunning, The New Wildcrafted Cuisine 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.”
--Stephen Harrod Buhner, author of The Lost Language of Plants and Sacred and Herbal Healing Beers
“The New Wildcrafted Cuisine 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.”
--Katrina Blair, author of The Wild Wisdom of Weeds