Learn how to make a wild yeast starter for home brewing and natural sodas! This wild yeast starter is made using foraged berries, and is very easy to make.

Before yanking out the next patch of lambsquarter you find in your yard or garden, consider the different edible and medicinal uses of this "super weed." From green juices to soaps, lambsquarter can be used to create and enhance plenty of health-boosting meals and products. The following is an excerpt from The Wild Wisdom of Weeds

In renowned forager Pascal Baudar's new book, The New Wildcrafted Cuisine—Exploring the Exotic Gastronomy of Local Terroir, the LA-based author explores fl

Our topic this week on the podcast is the spectacular foraged cuisine of Southern California based Pascal Baudar. Pascal is the author of The New Wildcrafted Cuisine, Exploring the Exotic Gastronomy of local Terroir.

In renowned forager Pascal Baudar's new book, The New Wildcrafted Cuisine—Exploring the Exotic Gastronomy of Local Terroir, the LA-based author explores fl

\"Every landscape, every ecosystem is unique, yet many common edible plants are widely distributed throughout North America and in other regions of the world. In fact, some non-native plants have become so successful that they are considered invasives, or even 'noxious weeds.' Wouldn't it be better to harvest the seasonal bounty and ferment these plants rather than trying to control them with herbicides? In [this book, the author] provides all the basic information one needs to make creative ferments at home. From simple wild sauerkrauts and kimchis, to hot sauces, savory pastes, plant-based cheeses, dehydrated spice blends, and much more, [the author] includes over 100 easy recipes that will inspire even the most jaded palate\"--Provided by publisher.\n\"I am in awe of this book\"―Sandor Katz, author of The Art of Fermentation Wild krauts and kimchis, fermented forest brews, seawater brines, plant-based cheeses, and more with over 100 easy-to-follow recipes! Featured in The Independent's (UK) \"7 Best Fermentation Books of 2020\" One of the most influential tastemakers of our time invites you on an extraordinary culinary journey into the lacto-fermentation universe of common wild edibles. Used for thousands of years by different cultures all around the world, lacto-fermentation is the easiest, safest, and most delicious way to preserve food. And nature provides all the necessary ingredients: plants, salt, and the beneficial lactic acid bacteria found everywhere. In Wildcrafted Fermentation, Pascal Baudar describes in detail and through step-by-step color photos how to create rich flavorful ferments: At home From the wild plants in your local landscape From the cultivated plants in your garden From sauerkrauts and kimchis to savory pastes, hot sauces, and dehydrated spice blends, Baudar includes more than 100 easy-to-follow, plant-based recipes to inspire even the most jaded palate. The step-by-step photos illustrate foraging, preparation, and fermentation techniques for both wild and cultivated plants that will change your relationship to the edible landscape and give you the confidence to succeed like a pro. So much more than a cookbook, Wildcrafted Fermentation offers a deeply rewarding way to reconnect with nature through the greens, stems, roots, berries, fruits, and seeds of your local terroir. Adventurous and creative, this cookbook will help you rewild your probiotic palate and \"create a cuisine unique to you and your environment.\"

Fine Art Print. Paper size is 8.5 x 11 inches. Have you, or anyone else you know ever wanted to know how to make soda out of wild-foraged or grocery store food items? Here is a beautifully illustrated art print with full directions on how to do just that! Included are wild prairie plant ingredient suggestions, but regular grocery items and herbs from your cupboard will work too. Instructions were compiled and printed with permission from Pascal Baudar’s book, The New Wildcrafted Cuisine: Exploring the Exotic Gastronomy of Local Terroir. I made it into an easy to navigate page to reference while you design your own sodas. This image started as an original watercolour on paper (painted by me!) and was digitally manipulated to create a wild soda making guide for you! It is printed on 100% post consumer card stock. Prints are shipped unframed, wrapped individually in clear sleeves and in a flat protective mailer. *PRINTS ARE SOLD UNFRAMED. Photographs include frames to help you envision how beautiful this piece could look in your home! SHIPPING: Canada-- Local: 2 days Within Manitoba: 3 days National: 4-7 business days USA-- 4-6 business days but due to customs can take up to 2-3 weeks International: 4-7 days but can take longer due to customs Local Winnipegers can contact me for FREE local pick-up. Feel free to contact me with any other questions! *************** you can also find me here: https://www.instagram.com/jodi.hildebrand/

It was our pleasure this past summer to host Pascal Baudar at the booth we ran as part of the Santa Barbara Fermentation Festival. We sold out of his book, The New Wildcrafted Cuisine: Exploring the Exotic Gastronomy of Local Terroir, before he was halfway through his time, but he stuck around and chatted with folks, a

Avec le livre «Wildcrafted Fermentation» de Pascal Baudar, apprenez à explorer, transformer et conserver les saveurs sauvages de votre terroir local. Pascal Baudar, l'un des artisans du goût les plus influents de notre époque, vous invite à un voyage culinaire extraordinaire dans l'univers de la lactofermentation des délices sauvages. Utilisée depuis des milliers d'années par différentes cultures du monde entier, la lactofermentation est le moyen le plus simple, le plus sûr et le plus délicieux de conserver les aliments. De plus, la nature fournit tous les ingrédients nécessaires: les plantes, le sel ainsi que les bactéries lactiques bénéfiques. Dans «Wildcrafted Fermentation», Pascal Baudar décrit en détail comment créer chez soi des lactofermentations riches et savoureuses à partir de plantes sauvages de la nature environnante et de plantes cultivées dans un jardin potager. Choucroutes et kimchis sauvages, bières fermentées de la forêt, saumures à l'eau de mer, fromages à base de plantes, pâtes salées, sauces piquantes et mélanges d'épices déshydratés... Baudar inclut plus de 100 recettes à base de plantes pour inspirer même les palais les plus blasés. Des photos étape par étape illustrent les techniques de recherche de nourriture, de préparation et de fermentation pour les plantes sauvages et cultivées qui changeront votre relation avec les plantes et vous donneront la confiance nécessaire pour réussir comme un pro. Bien plus qu'un livre de cuisine, «Wildcrafted Fermentation» offre une façon profondément enrichissante de reconnecter avec la nature à travers les légumes verts, les légumes-tiges, les racines, les baies, les fruits et les grains de votre terroir local. Aventureux et créatif, ce livre de cuisine vous aidera à restaurer votre palais sauvage et à créer une cuisine unique pour vous et votre environnement. «Pascal Baudar is a culinary visionary who is also excellent at clearly explaining his ideas and methods to make them accessible. I am in awe of this book as well as his two earlier ones. Get ready to be inspired.»- Sandor Ellix Katz, auteur de «Wild Fermentation» et de «The Art of Fermentation»   Vous trouverez dans ce livre Les bases de la fermentation Comment explorer votre terroir local Comment découvrir les saveurs locales et ethniques Fermenter avec l'environnement Soupes, pâtes, pâtes à tartiner et sauces fermentées Fromages plus sauvages   À propos de l’auteur Pascal Baudar est également l'auteur de «The Wildcrafting Brewer» et de «The New Wildcrafted Cuisine». Il est chercheur dans le domaine des aliments sauvages, brasseur et formateur de techniques traditionnelles de conservation des aliments. Au fil des ans, au travers de ses cours et séminaires hebdomadaires, il a initié des milliers de cuisiniers, de chefs locaux et de gastronomes aux saveurs offertes par leurs paysages sauvages. En 2014, Baudar a été nommé l'un des 25 créateurs de goût locaux les plus influents par le magazine Los Angeles. En 2017, ses programmes d'enseignement dispensés par Urban Outdoor Skills ont été nommés l'un des sept cours de cuisine les plus créatifs de la région de Los Angeles. Détails techniques Éditeur: Chelsea Green Publishing Parution: 12 mars 2020 Pages: 304 Dimensions: 7 x 10'' (17,80cm x 25,4cm) ISBN: 9781603588515