The New Wildcrafted Cuisine: Exploring the Exotic Gastronomy of Local Terroir
By Pascal Baudar
Incorporating wild foods into our meals is becoming increasingly popular, but The New Wildcrafted Cuisine takes this practice to a new, palate bending level and in the process redefines terroir as we've come to know it.
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. It is sure to inspire both chefs and adventurous eaters to explore their own bioregions and find an astonishing array of plants that can be used in their own kitchens.