The New Wildcrafted Cuisine
Part recipe book, part wild food inspiration guide, Pascal Baudar redefines what it means to eat 'local' in the simplest of ways - by utilizing the diverse array of forageable foods easily found in our local landscape.
Reintroducing largely pre-industrial techniques, he highlights culinary uses for overlooked plant and animal life (e.g. acorns, Mexican palo verde beans, and wood shrimps), as well as tools or peripheral culinary applications for dirt, stones, and other found wild goods. While Southern California is Pascal's palette, he instills an excitement for wild foods that can be applied anywhere.
Hard cover with color photographs throughout.
Condition: Brand new.
Measures ~8"x10". 423 pages.