Wildcrafted Vinegars: Making and Using Unique Acetic Acid Ferments for Quick Pickles, Hot Sauces, Soups, Salad Dressings, Pastes, Mustards, and More

Pascal Baudar is a culinary visionary and forager who has written a new book, Wildcrafted Vinegars, which includes over 100 recipes for quick vinegars, pickles, soups, sauces, salad dressings, beverages, desserts, jams, and more. He delves deep into the natural world for wild-gathered flavors to create distinctive gourmet-quality vinegars, and encourages readers to experiment on their own with local plants and ingredients.

Format: Paperback / softback
Length: 304 pages
Publication date: 05 January 2023
Publisher: Chelsea Green Publishing Co

Pascal Baudar, a culinary visionary, has authored the New York Times bestseller "The Art of Fermentation." Award-winning author and forager Pascal Baudar unveils incredible flavors and inspiring recipes to create unique, delicious vinegars. Wildcrafted Vinegars, his latest book, delves into the world of wild gastronomy, focusing on acetic acid ferments and the diverse dishes they can create. Baudar explores the natural world for wild-gathered flavors, including herbs, fruits, berries, roots, mushrooms, and even wood, bark, and leaves, that infuse distinctive gourmet-quality vinegars.

Packed with over 100 recipes, Wildcrafted Vinegars offers a range of pine, fir, and spruce-infused vinegars, smoked mushroom and seaweed vinegar, blueberry-mugwort vinegar, Wilder curry vinaigrette, wasabi ginger vinegar sauce, pickled walnuts, and many more. Once you master the basics of making and aging vinegars at home, you'll be inspired to experiment on your own, finding local plants that express the unique landscape and terroir of your area. Alternatively, you might decide to forage for ingredients in your garden or at a local farmers market. Either way, Pascal Baudar will be your guide to creating safe, responsible, and delicious vinegars and ferments.

Weight: 734g
Dimension: 178 x 252 x 18 (mm)
ISBN-13: 9781645021148