Additional information
by Pascal Baudar (Author)
"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.
The New Wildcrafted Cuisine 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.
"A beautiful book, loaded with recipes and techniques."--Saveur
"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
"[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"
"A gorgeously photographed collection of prose and recipes that's both survival manual and mission statement."--Los Angeles Times
Author Biography
Pascal Baudar is the author of three previous books: Wildcrafted Fermentation (2020), The Wildcrafting Brewer (2018), and The New Wildcrafted Cuisine (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 Los Angeles Magazine.
