The New Wildcrafted Cuisine
Subtitle: Exploring the Exotic Gastronomy of Local Terroir
By: Pascal Baudar
Publisher: Chelsea Green Publishing
Published: 2016
Place of publication: USA
Language: eng
Format: Hardcover
Number of pages: 423
ISBN-13: 9781603586061
Subjects: Cooking (Wild foods); Seasonal cooking
Notes: Includes bibliographical references (pages 403-404) and index.
Table of contents: title: Introduction : My personal quest for local flavors : Why foraging?; title: Winter: the forest time : Tasting the forest ; Making wild cheeses ; Preserving: a forager's perspective ; Discovering acorns, a delicious native staple ; Making primitive wild beers ; Cooking with dirt, sticks, bark, leaves, sap, and stones; title: Spring: the greens time : Emerging buds and greens ; Cooking with unripe ingredients ; Preserving by dehydration ; Making cold infusions ; Preserving herbs through freezing ; Creating wild spice blends ; Wild mustard ; Appreciating sweet white clover; title: Summer: the berries and fruits time : Concocting summer drinks ; Making "wild" sodas ; Elevating vinegar ; Going native ; Collecting and cooking with cattails ; Moving to the mountains ; Creating wild hot sauces ; Making jams and syrups with wild ingredients; title: Fall : Appreciating olives ; Foraging wild seeds ; Transforming ingredients ; Exploring the world of edible insects ; Wild tapas ; Feasting: a friends-and-family affair.