Waterstones Wildcrafted Fermentation
377 ratings
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Price: £25.00
Brand: Waterstones
Description: Pascal Baudar is a culinary visionary.I am in awe of this book. Get ready to be inspired. Sandor Ellix Katz, author of the New York Times bestselling book, The Art of Fermentation The perfect DIY guide to make your own fermented hot sauce, wild green pesto, plant-based cheese and so much more! Professional forager Pascal Baudar expanded the wild food frontier with his path breaking works, The New Wildcrafted Cuisine and The Wildcrafting Brewer. Now the acclaimed 'culinary alchemist" combines his curiosity, research and in-depth understanding of terroir to put forth recipes that explore root-to-stem fermentation of wild ingredients in his latest book on foraging. In Wildcrafted Fermentation, Pascal Baudar describes in detail how to create rich, flavourful foods at home from the wild and cultivated plants in your local area or garden. Baudar includes more than 100 easy-to-follow, plant-based, vegan-friendly recipes: Fennel sauerkraut Wild food kimchi A section on fermenting mushrooms Fermented leaf chips Fermented wild greens pesto Fermented hot sauce Dehydrated spice blends Plant-based cheeses and so much more! The recipes are accompanied by step-by-step photos illustrating foraging, preparation and fermentation techniques for both wild and cultivated plants. For foodies, foragers, fermentation enthusiasts and adventurous home cooks alike, Wildcrafted Fermentation is an indispensable field-to-kitchen guide to crafting cuisine unique to you and your environment. .
Category: Books
Merchant: Waterstones
Product ID: 9781603588515
Delivery cost: 0.00
ISBN: 9781603588515
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Author: Simon Hanna
Rating: 5
Review: theres some great ideas and written in a way that just inspires to experiment.
Author: Rebecca
Rating: 2
Review: It's got some interesting recipes/concepts, I just wish it was more readily apparent that this is truly a book for BEGINNERS. It's for people who have never fermented anything, and they'd like to ferment some wild ingredients. I was expecting some interesting combos using unique gathered ingredients, along with some blurbs about how to find interesting things to eat near you, but all I really got were how to ferment some of the most commonly gathered ingredients, and very simple recipes to use them. A big draw of the book as well is the plant cheeses - those indeed are interesting - but do not make much use of the "wildcrafting" other than the toppings/flavourings. Even then, not too much. Overall I was disappointed, but if you're a beginner looking for a simple book with some foraged ingredients thrown in, you might be interested. Personally I'd just buy a more in-depth book and sub in some forage-ables.
