Wildcrafted Fermentation

Wildcrafted Fermentation : Exploring, Transforming, and Preserving the Wild Flavors of Your Local Terroir

4.27 (51 ratings by Goodreads)
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Featured in The Independent's 7 best fermentation books 2020

"I am in awe of this book" Sandor Katz (author of The Art of Fermentation, James Beard Award Winner, and New York Times bestseller)

Discover wild sauerkrauts, kimchis, fermented forest brews, seawater brines, plant-based cheeses, and more.

Pascal Baudar invites you on an extraordinary culinary journey into the vegan-friendly world of lacto-fermented wild foods. Used for thousands of years by different cultures all around the world, lacto-fermentation is the easiest, safest, and most delicious way to preserve food. Nature provides all the necessary ingredients: plants, salt, and the beneficial lactic acid bacteria found everywhere around us.

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. From sauerkrauts and kimchis to savoury pastes, hot sauces, and dehydrated spice blends, Baudar includes more than 100 easy-to-follow, plant-based recipes to inspire and excite any palate. Step-by-step photos illustrate foraging, preparation, and fermentation techniques for both wild and cultivated plants that will change your relationship to the edible landscape and give you the confidence to succeed like a pro.

More than a cookbook, Wildcrafted Fermentation offers a deeply rewarding way to reconnect with nature through the greens, stems, roots, berries, fruits, and seeds of your local terroir. Adventurous and creative, this cookbook will help you rewild your probiotic palate and "create a cuisine unique to you and your environment."
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Product details

  • Paperback | 304 pages
  • 178 x 254 x 20mm | 753g
  • White River Junction, United States
  • English
  • Full-color photographs throughout
  • 1603588515
  • 9781603588515
  • 18,904

Table of contents

Introduction: Discovering Fermentation

1. Fermentation Basics
2. Getting Started: Exploring Your Local Terroir
3. Exploring Local and Ethnic Flavors
4. Going Deeper into Local Ingredients
5. Fermenting with the Environment
6. Foraged and Fermented Soups, Pastes, Spreads, and Sauces
7. Wilder Cheeses
8. Creative Dishes and Plating

Recipe Index
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Review quote


"Baudar's genial voice guides readers through his preferred methods and conveys his passion for this process, followed by explorations into local, wild ingredients and the ways they can be used. Not every ingredient used is wild, and the 100-plus recipes include room for ingredient variation according to what is available in the reader"s region." "Pascal Baudar is a culinary visionary who is also excellent at clearly explaining his ideas and methods to make them accessible. I am in awe of this book as well as his two earlier ones. Get ready to be inspired."-Sandor Ellix Katz, author of Wild Fermentation and The Art of Fermentation "Wildcrafted Fermentation is an amazing, passion-based work! Looking outside at the snow-covered ground, I'm more eager than ever for the return of musk mustards, lamb's quarters, and other wild plants to add to ferments. And I especially appreciate the use of the Latin names for plants and the cheerful and repeated reassurances that nothing can go wrong-just what a nervous fermenter wants to hear. This is a stunning book."-Deborah Madison, author of Vegetable Literacy and The New Vegetarian Cooking for Everyone "Pascal Baudar is back. His distinctive approach to wildcrafting is enhanced this time by connecting wild plants to the transformative power of lactic acid fermentation. In doing so, Pascal elevates commonly found roots, shoots, seeds, weeds, and leaves to foods with astounding flavors. He encourages the reader to explore the 'flavorshed' of their own region while understanding how to responsibly be part of their local ecology. The book is exciting, creative, and beautiful. Perhaps more importantly, it offers inspiring, adaptable recipes that employ solid and safe techniques. It is a must-have for both foragers and fermentation enthusiasts."-Kirsten Shockey, coauthor of Fermented Vegetables, Fiery Ferments, and Miso, Tempeh, Natto and Other Tasty Ferments "With a rare combination of humility and wisdom, Baudar shares his deep immersion into the seam between wild foods and fermentation so that we all may embark on or enhance our own exploration of these lost arts. Risks of error deter many people from attempting either wild food harvesting or home ferments, but Baudar puts all of our instinctive concerns in perspective, cautioning us to follow some basic rules and encouraging us not be afraid to experiment.

"My favorite recipe titles include Fermented Forest Floor Paste and Roasted Oak Bark Hot Sauce. Those who doubt the utility of his innovative creations need look only at the earth around them. The possibilities, as he suggests, are limited only by the eye (and palate) of the beholder."-Evan Mallett, chef/owner, Black Trumpet bistro; author of Black Trumpet
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About Pascal Baudar

Pascal Baudar is the author of The Wildcrafting Brewer and The New Wildcrafted Cuisine. A wild food researcher and instructor in traditional food preservation techniques, he has introduced thousands of home cooks, local 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.
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Rating details

51 ratings
4.27 out of 5 stars
5 45% (23)
4 41% (21)
3 10% (5)
2 4% (2)
1 0% (0)
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