Coming Soon - January 2018
How to make primitive and traditional beers, wines, meads and other ferments using your local plants, berries, barks and roots.
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