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The Resource Wildcrafted fermentation : exploring, transforming, and preserving the wild flavors of your local terroir, Pascal Baudar

Wildcrafted fermentation : exploring, transforming, and preserving the wild flavors of your local terroir, Pascal Baudar

Creator
Author
Summary
"Fermentation has been used for thousands of years by people all around the world. It is the easiest and safest way to preserve fresh food, and nature provides all that's required: salt, plants, sometimes water, and the beneficial lactic acid bacteria found everywhere. When we ferment a food we transform it, making it more delicious and nutritious and creating new and wonderful flavors that bring it to a whole new level. Today fermented foods have become a hot topic among chefs at high-end restaurants and health-conscious consumers alike. The creative possibilities are endless, especially when we gather and use plants from our local environment. 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 Wildcrafted Fermentation, Pascal Baudar 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, Baudar includes over 100 easy recipes that will inspire even the most jaded palate. Wild-gathering greens, stems, roots, berries, fruits, and seeds, each in their season, is a great way to work with your local environment and reconnect with nature in a deeply rewarding and positive way. The recipes are adaptable for people who purchase seasonal and local produce, or harvest from the garden. Knowing the basic methods of fermentation, as well as specific techniques like how to cut and prepare different kinds of plants, provides the confidence to succeed like a pro, the first time and every time. And step-by-step photos of processes and finished dishes will inspire the adventurous home cook to experiment with both wild and cultivated plants. As the author writes, 'Fermentation is an incredible tool if your quest is to create a cuisine unique to you and your environment'"--
Language
eng
Work
Publication
Extent
292 pages
Contents
  • Fermentation basics
  • Getting started: Exploring your local terroir
  • Exploring local and ethnic flavors
  • Delving deeper into local iIngredients
  • Fermenting with the environment
  • Foraged and fermented soups, pastes, spreads, and sauces
  • Wilder cheeses
  • Creative dishes and plating
Isbn
9781603588515
Instance
Label
Wildcrafted fermentation : exploring, transforming, and preserving the wild flavors of your local terroir
Title
Wildcrafted fermentation
Title remainder
exploring, transforming, and preserving the wild flavors of your local terroir
Statement of responsibility
Pascal Baudar
Creator
Author
Subject
Genre
Language
eng
Summary
"Fermentation has been used for thousands of years by people all around the world. It is the easiest and safest way to preserve fresh food, and nature provides all that's required: salt, plants, sometimes water, and the beneficial lactic acid bacteria found everywhere. When we ferment a food we transform it, making it more delicious and nutritious and creating new and wonderful flavors that bring it to a whole new level. Today fermented foods have become a hot topic among chefs at high-end restaurants and health-conscious consumers alike. The creative possibilities are endless, especially when we gather and use plants from our local environment. 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 Wildcrafted Fermentation, Pascal Baudar 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, Baudar includes over 100 easy recipes that will inspire even the most jaded palate. Wild-gathering greens, stems, roots, berries, fruits, and seeds, each in their season, is a great way to work with your local environment and reconnect with nature in a deeply rewarding and positive way. The recipes are adaptable for people who purchase seasonal and local produce, or harvest from the garden. Knowing the basic methods of fermentation, as well as specific techniques like how to cut and prepare different kinds of plants, provides the confidence to succeed like a pro, the first time and every time. And step-by-step photos of processes and finished dishes will inspire the adventurous home cook to experiment with both wild and cultivated plants. As the author writes, 'Fermentation is an incredible tool if your quest is to create a cuisine unique to you and your environment'"--
Assigning source
Provided by publisher
Cataloging source
DLC
http://library.link/vocab/creatorDate
1961-
http://library.link/vocab/creatorName
Baudar, Pascal
Dewey number
  • 664/.024
  • 641.7
Illustrations
illustrations
Index
index present
LC call number
TX652
LC item number
.B3334 2020
Literary form
non fiction
Nature of contents
bibliography
http://library.link/vocab/subjectName
  • Cooking (Wild foods)
  • Fermentation
  • Food
  • Cooking (Wild foods)
  • Fermentation
  • Food
Label
Wildcrafted fermentation : exploring, transforming, and preserving the wild flavors of your local terroir, Pascal Baudar
Instantiates
Publication
Copyright
Bibliography note
  • Fermentation basics -- Getting started: Exploring your local terroir -- Exploring local and ethnic flavors -- Delving deeper into local iIngredients -- Fermenting with the environment-- Foraged and fermented soups, pastes, spreads, and sauces -- Wilder cheeses -- Creative dishes and plating
  • Includes bibliographical references and indexes
Carrier category
volume
Carrier category code
  • nc
Carrier MARC source
rdacarrier
Content category
  • text
  • still image
Content type code
  • txt
  • sti
Content type MARC source
  • rdacontent
  • rdacontent
Contents
Fermentation basics -- Getting started: Exploring your local terroir -- Exploring local and ethnic flavors -- Delving deeper into local iIngredients -- Fermenting with the environment -- Foraged and fermented soups, pastes, spreads, and sauces -- Wilder cheeses -- Creative dishes and plating
Control code
on1123183782
Dimensions
26 cm
Extent
292 pages
Isbn
9781603588515
Lccn
2019044579
Media category
unmediated
Media MARC source
rdamedia
Media type code
  • n
Other physical details
color illustrations
System control number
(OCoLC)1123183782
Label
Wildcrafted fermentation : exploring, transforming, and preserving the wild flavors of your local terroir, Pascal Baudar
Publication
Copyright
Bibliography note
  • Fermentation basics -- Getting started: Exploring your local terroir -- Exploring local and ethnic flavors -- Delving deeper into local iIngredients -- Fermenting with the environment-- Foraged and fermented soups, pastes, spreads, and sauces -- Wilder cheeses -- Creative dishes and plating
  • Includes bibliographical references and indexes
Carrier category
volume
Carrier category code
  • nc
Carrier MARC source
rdacarrier
Content category
  • text
  • still image
Content type code
  • txt
  • sti
Content type MARC source
  • rdacontent
  • rdacontent
Contents
Fermentation basics -- Getting started: Exploring your local terroir -- Exploring local and ethnic flavors -- Delving deeper into local iIngredients -- Fermenting with the environment -- Foraged and fermented soups, pastes, spreads, and sauces -- Wilder cheeses -- Creative dishes and plating
Control code
on1123183782
Dimensions
26 cm
Extent
292 pages
Isbn
9781603588515
Lccn
2019044579
Media category
unmediated
Media MARC source
rdamedia
Media type code
  • n
Other physical details
color illustrations
System control number
(OCoLC)1123183782

Subject

Genre

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