| ISBN |
9781645021148 (paperback) |
| Name |
Baudar, Pascal, 1961- author. |
| Title |
Wildcrafted vinegars : making and using unique acetic acid ferments for quick pickles, hot sauces, soups, salad dressings, pastes, mustards, and more / Pascal Baudar. |
| Published |
White River Junction, Vermont : Chelsea Green Publishing, [2022] |
| ©2022 |
| Description |
289 pages : colour illustrations ; 26 cm |
| Notes |
"Award-winning author and forager Pascal Baudar uncovers stunning flavors and shares inspiring recipes to create unique vinegars using ingredients found in any landscape." -- Cover. |
| Includes bibliographical references and indexes. |
| Summary |
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. |
| Subjects |
Vinegar |
| Fermentation |
| Cooking (Vinegar) |
| Genre |
Recipes |
| Links to Related Works |
Subject References:
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Authors:
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