New snacks on sale now for a limited time! Use code NEW for 15% off.
Includes more than 100 delicious, easy recipes for quick pickles, soups, sauces, salad dressings, beverages, desserts, jams, and more!
After covering yeast fermentation (The Wildcrafting Brewer) and lactic acid fermentation (Wildcrafted Fermentation), pioneering food expert Pascal Baudar completes his wild fermentation trilogy by tackling acetic acid ferments and the wide array of dishes you can create with them. Baudar delves deeply into the natural world for wild-gathered flavors: herbs, fruits, berries, roots, mushrooms―even wood, bark, and leaves―that play a vital part in infusing distinctive gourmet-quality vinegars.
More than 100 recipes show how to use homemade vinegars to make a wide range of delicious foods: quick pickles, soups, sauces, salad dressings, beverages, desserts, jams, and other preserves.
Once you’ve mastered the basic methods for making and aging vinegars at home, you might be inspired to experiment on your own and find local plants that express the unique landscape and terroir wherever you happen to live. Or you might decide to forage for ingredients in your own garden or at a local farmers market instead. Either way, Pascal Baudar is an experienced and encouraging guide to safe and responsible wild-gathering and food preservation.
Category: book herbal Vinegar new not on faire Pascal Baudar Vinegar Wildcrafted