Wildcrafted Vinegars: Making and Using Unique Acetic Acid Ferments for Quick Pickles, Hot Sauces, Soups, Salad Dressings, Pastes, Mustards, and More
$28.67
Description
Book Synopsis: *2022 Foreword INDIES Book of the Year Award Silver Winner for Cooking
Award-winning author and forager Pascal Baudar uncovers incredible flavors and inspiring recipes to create unique, place-based vinegars using any landscape.
Includes more than 100 delicious, easy recipes for quick pickles, soups, sauces, salad dressings, beverages, desserts, jams, and more!
"[Wildcrafted Vinegars] celebrates the versatility of this all-important—but often overlooked—acid in the kitchen."—Plate Magazine
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.
Recipes include:
- Pine, fir, and spruce–infused vinegar
- Smoked mushroom and seaweed vinegar
- Blueberry-mugwort vinegar
- Wilder curry vinaigrette
- Wasabi ginger vinegar sauce
- Pickled walnuts
- Mountain oxymel
- And many more!
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.
“Pascal Baudar is a culinary visionary.”—Sandor Ellix Katz, author of The Art of Fermentation
Read moreDetails
Looking for a way to add unique flavors to your meals? Look no further than Wildcrafted Vinegars: Making and Using Unique Acetic Acid Ferments for Quick Pickles, Hot Sauces, Soups, Salad Dressings, Pastes, Mustards, and More. This award-winning book by renowned author and forager Pascal Baudar will take your cooking to the next level.
With over 100 delicious and easy-to-follow recipes, this book will teach you how to create your own place-based vinegars using ingredients from any landscape. Imagine infusing your dishes with the flavors of herbs, fruits, berries, roots, mushrooms, and even wood and leaves. The possibilities are endless!
Whether you're a seasoned chef or just starting out in the kitchen, Wildcrafted Vinegars has something for everyone. From quick pickles to soups, sauces to salad dressings, beverages to desserts, jams to preserves - this book covers it all. You'll be amazed at the versatility of acetic acid in elevating your culinary creations.
But it doesn't stop there. Once you've mastered the art of making and aging vinegars at home, you'll be inspired to explore and experiment. Discover the unique flavors and terroir of your local landscape or forage for ingredients in your own garden or at a farmers market. Pascal Baudar is your guide to safe and responsible wild-gathering and food preservation.
Don't miss out on this culinary journey! Order your copy of Wildcrafted Vinegars today and start exploring the world of wild fermentation.
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