Pascal Baudar is the author of three previous books: Wildcrafted Fermentation (2020), The Wildcrafting Brewer (2018), and The New Wildcrafted Cuisine (2016). A self-described “culinary alchemist,” he leads classes in traditional food preservation techniques. Through his business, Urban Outdoor Skills, he has introduced thousands of home cooks, celebrity chefs, and foodies to the flavors offered by their wild landscapes. In 2014, Baudar was named one of the most influential local tastemakers by Los Angeles Magazine.
"Baudar, a self-described 'professional forager' whose ingredients
and preserves have been used by such chefs as Ludo Lefebvre
and Top Chef winner Michael Voltaggio, shows how to
transform barks into vinegars, insect sugar into beer, and rocks
into plates, among other things, in this avid guide to
field-and-table cooking. While most of the recipes center on fauna
found in Southern California, aspiring survivalists anywhere will
likely appreciate Baudar’s deep commitment to the practice. Pickled
acorns, anyone? Dirt index: Swimming in the primordial
ooze.”—Publishers Weekly
“Pascal’s book contains some of the most unique and innovative
ideas that you'll ever find for using wild flavors. Clear
instructions accompany each recipe, along with striking photos of
the ingredients and finished products.”—Samuel Thayer, author of
The Forager’s Harvest and Nature’s Garden
“As a Southern California native, I grew up with the terroir that I
eventually would incorporate into my cuisine at Girasol. Pascal was
my spark. The first day Pascal walked through our back
kitchen door with a cornucopia of foraged California wild plants
and ‘Old World’ recipe vinegars and beers, I knew I had found my
voice. Pascal’s seemingly infinite knowledge and passion for
what grows in the desert region we live in has truly inspired
me. This book is one of a kind, a walk off the beaten trail
and an exploration of true wild flavors. Chefs who truly care
about finding new ways of expression and commitment to ‘time and
place’ cooking will undoubtedly be captivated by it.”—CJ Jacobson,
executive chef, Girasol restaurant, and winner of Top Chef
Duels
“Visually stunning, The New Wildcrafted Cuisine is incredibly
impressive, a tour de force, a masterpiece. At long last, an author
has truly captured the power and sophistication that wild foods can
impart to both our diets and our lives.”—Stephen Harrod Buhner,
author of The Lost Language of Plants and Sacred and Herbal Healing
Beers
“The New Wildcrafted Cuisine takes wild foraging to a gourmet level
of creativity. I am delighted by Pascal’s ingenuity of wild
combinations and impressed by his experience demonstrating the vast
potential of culinary artistry. Pascal clearly articulates the
procedures and details of transforming wild ingredients
into practical recipes, thereby making the gifts of nature
more accessible to us all.”—Katrina Blair, author of The Wild
Wisdom of Weeds
“This gorgeous book will make you salivate and dream. Pascal Baudar
is exploring important culinary terrain in his coastal
California bioregion, incorporating the incredible diversity he
forages into a broad array of foods and drinks in exciting,
elegant, and clever ways. Beyond the particulars of what he can
harvest there—some which you or I might find where we live, but
much of which is very different—it is his methods, ideas, and
aesthetics, all of which can be applied much more broadly, that are
truly inspirational.”—Sandor Ellix Katz, author of The Art of
Fermentation and Wild Fermentation
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