Wildcrafted Vinegars: Making and Using Unique Acetic Acid Ferments for Quick Pickles, Hot Sauces, Soups, Salad Dressings, Pastes, Mustards, and More
by Pascal Baudar
Published by Chelsea Green Publishing Co - October 2022 - Paperback - 304pp – 25.5cm x 18cm
2022 Foreword INDIES Book of the Year Award Silver Winner for Cooking.
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 flavours: 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.
‘Wildcrafted Vinegars is another outstanding fermentation guide from Pascal Baudar. With wonderful clarity and a variety of flexible approaches, Pascal simultaneously demystifies the vinegar-making process and inspires the imagination with its infinite possibilities.’ — Sandor Ellix Katz, fermentation revivalist, author of The Art of Fermentation
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 flavours offered by their wild landscapes. In 2014, Baudar was named one of the most influential local tastemakers by Los Angeles Magazine.
