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The New Wildcrafted Cuisine: Exploring the Exotic Gastronomy of Local Terroir, by Pascal Baudar
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With detailed recipes for ferments, infusions, spices, and other preparations
Wild foods are increasingly popular, as evidenced by the number of new books about identifying plants and foraging ingredients, as well as those written by chefs about culinary creations that incorporate wild ingredients (Noma, Faviken, Quay, Manreza, et al.). The New Wildcrafted Cuisine, however, goes well beyond both of these genres to deeply explore the flavors of local terroir, combining the research and knowledge of plants and landscape that chefs often lack with the fascinating and innovative techniques of a master food preserver and self-described “culinary alchemist.”
Author Pascal Baudar views his home terrain of southern California (mountain, desert, chaparral, and seashore) as a culinary playground, full of wild plants and other edible and delicious foods (even insects) that once were gathered and used by native peoples but that have only recently begun to be re-explored and appreciated.
For instance, he uses various barks to make smoked vinegars, and combines ants, plants, and insect sugar to brew primitive beers. Stems of aromatic plants are used to make skewers. Selected rocks become grinding stones, griddles, or plates. Even fallen leaves and other natural materials from the forest floor can be utilized to impart a truly local flavor to meats and vegetables, one that captures and expresses the essence of season and place.
This beautifully photographed book offers up dozens of creative recipes and instructions for preparing a pantry full of preserved foods, including Pickled Acorns, White Sage-Lime Cider, Wild Kimchi Spice, Currant Capers, Infused Salts with Wild Herbs, Pine Needles Vinegar, and many more. And though the author’s own palette of wild foods are mostly common to southern California, readers everywhere can apply Baudar’s deep foraging wisdom and experience to explore their own bioregions and find an astonishing array of plants and other materials that can be used in their own kitchens.
The New Wildcrafted Cuisine is an extraordinary book by a passionate and committed student of nature, one that will inspire both chefs and adventurous eaters to get creative with their own local landscapes.
- Sales Rank: #36432 in Books
- Published on: 2016-03-24
- Original language: English
- Number of items: 1
- Dimensions: 10.20" h x 1.20" w x 8.00" l, .0 pounds
- Binding: Hardcover
- 432 pages
Review
Publishers Weekly-
"Baudar, a self-described 'professional forager' whose ingredients and preserves have been used by such chefs as Ludo Lefebvre and Top Chef winner Michael Voltaggio, shows how to transform barks into vinegars, insect sugar into beer, and rocks into plates, among other things, in this avid guide to field-and-table cooking. While most of the recipes center on fauna found in Southern California, aspiring survivalists anywhere will likely appreciate Baudar’s deep commitment to the practice. Pickled acorns, anyone? Dirt index: Swimming in the primordial ooze.”
“Pascal’s book contains some of the most unique and innovative ideas that you'll ever find for using wild flavors. Clear instructions accompany each recipe, along with striking photos of the ingredients and finished products.”--Samuel Thayer, author of The Forager’s Harvest and Nature’s Garden
“As a Southern California native, I grew up with the terroir that I eventually would incorporate into my cuisine at Girasol. Pascal was my spark. The first day Pascal walked through our back kitchen door with a cornucopia of foraged California wild plants and ‘Old World’ recipe vinegars and beers, I knew I had found my voice. Pascal’s seemingly infinite knowledge and passion for what grows in the desert region we live in has truly inspired me. This book is one of a kind, a walk off the beaten trail and an exploration of true wild flavors. Chefs who truly care about finding new ways of expression and commitment to ‘time and place’ cooking will undoubtedly be captivated by it.”--CJ Jacobson, executive chef, Girasol restaurant, and winner of Top Chef Duels
“Visually stunning, The New Wildcrafted Cuisine is incredibly impressive, a tour de force, a masterpiece. At long last, an author has truly captured the power and sophistication that wild foods can impart to both our diets and our lives.”--Stephen Harrod Buhner, author of The Lost Language of Plants and Sacred and Herbal Healing Beers
“The New Wildcrafted Cuisine takes wild foraging to a gourmet level of creativity. I am delighted by Pascal’s ingenuity of wild combinations and impressed by his experience demonstrating the vast potential of culinary artistry. Pascal clearly articulates the procedures and details of transforming wild ingredients into practical recipes, thereby making the gifts of nature more accessible to us all.”--Katrina Blair, author of The Wild Wisdom of Weeds
“This gorgeous book will make you salivate and dream. Pascal Baudar is exploring important culinary terrain in his coastal California bioregion, incorporating the incredible diversity he forages into a broad array of foods and drinks in exciting, elegant, and clever ways. Beyond the particulars of what he can harvest there―some which you or I might find where we live, but much of which is very different―it is his methods, ideas, and aesthetics, all of which can be applied much more broadly, that are truly inspirational.”--Sandor Ellix Katz, author of The Art of Fermentation and Wild Fermentation
About the Author
Pascal Baudar is a professional forager, wild food instructor, and a self-styled “culinary alchemist” based in Los Angeles. His locally sourced wild ingredients and unique preserves have made their way into the kitchens of such star chefs as Ludo Lefebvre, Josiah Citrin, Ari Taymor, Michael Voltaggio, and Chris Jacobson.
Over the years, through his weekly classes and seminars, he has introduced thousands of home cooks, local chefs, and others to the flavors offered by the wild terroir of southern California.
He has served as a wild food consultant for several TV shows including MasterChef and Top Chef Duels. He has been featured in numerous TV shows and publications, including Time magazine, the Los Angeles Times, L.A. Weekly, and the New York Times.
In 2014, he was named one of the 25 most influential tastemakers in L.A. by Los Angeles magazine.
Most helpful customer reviews
11 of 11 people found the following review helpful.
A well-considered review
By Ava E.
The anti-foraging viewpoint is based on the belief that foraging can strip ecosystems of important foods for wildlife. One can extrapolate that this viewpoint is meant to protect and preserve the environment.
In my review, I would like to address whether the negative reviews of others based solely on an anti-foraging viewpoint are warranted, and, as a larger point, to discuss whether this viewpoint, expressed by negatively reviewing this book solely based on its overall topic, helps or harms the environment.
I have thoroughly read every page of this book, shared it with my children, and made several recipes, some many times. I believe that environmentally conscious people should support this book because:
1. The author dedicates a section to foraging responsibly. He writes about his sadness at seeing denuded plants after restaurant suppliers have unethically sourced an ingredient. He encourages readers to consider the impact before foraging.
2. Many of the negative reviews encourage people to plant gardens rather than forage. The author writes that he plants his favorite food sources, and he encourages readers to do the same.
3. Foraging leads to an increased desire to protect the environment because humans are primed to enjoy 'hunting' in changing environments and they create strong memories based on food.
4. Once you get hooked on wild plants, you'll want to create space for them everywhere. Suddenly it's perfectly logical to want to rip out your water-hogging grass lawn and replace it with wild mint.
5. Some ideas in this book have no impact on animal life. For example, I learned to make my own sea salt. I like the taste so much I doubt I'll ever buy salt again. No birds or insects were impacted by my salt, and one less product is being manufactured and shipped for me.
5. Many ideas in this book are from plant material that is not scarce. I learned to make pine needle tea, and no one is going to miss the pine needles I took because there are so many. I began cooking and making fertilizer with local seaweed, which piles up and rots on our beaches. I also learned to eat every part of the nopales, which is also so plentiful here that huge patches rot unused in the fall.
6. The author advocates eating insects as a source of protein and heme iron. You can't get more local or sustainable than that.
7. The author advocates using rocks as plates and cooking tools - which removes even more products from the product stream, further benefitting the environment.
I could continue, but I believe I've shown that the author is in fact very concerned with ethical foraging, and also that ethical foraging can result in environmental benefits.
4 of 4 people found the following review helpful.
this creation brought the author in direct contact with Nature and it evidently made an indelible mark on him
By John Slattery
Although The New Wildcrafted Cuisine is an exceptionally beautiful presentation of an exploration into the natural world for unique culinary delights, it is also a primary account of one's creative interrelationship with the plants of one's bioregion. This work goes beyond any previous wild plant foraging guide or wild food cookbook not only as a 'next step', but by leaps and bounds. The spirit of this book is conveyed through its unique interpretations of the author's local flora creating through the ancient principles of food alchemy and preservation and an intimacy developed with Place. As a bioregional herbalist and forager, I feel this is not only essential to deeper understanding of plants, but is inevitable in our return to the "Eden" of our home landscape. Further, I feel that one cannot begin to comprehend "stewardship" of the landscape short of participating in it. What I call the "Museumification" of our landscape in which people presumably "Leave No Trace" (how is that physically possible? It simply is not) and view Nature from afar essentially prevents us from fully participating in the life around us in a way that cannot be conveyed through words, guidebooks, or university courses. I can see that the work behind this creation brought the author in direct contact with Nature and it evidently made an indelible mark on him and his life's work. Responsible action is assured for all those who develop intimate relationship with their homeland. Allowing for mistakes, we must each follow our calling down this path and bring this enhanced awareness back to our community through our work. I personally have not met a forager who has clear-cut a forest for timber, or bladed desert for a new road or new development, or sprayed toxic chemicals across 1,000's of acres of our national forest to eradicate undesirable plants. Yet each day these activities continue on, sanctioned, and "in our best interest." The modern forager, in best practices, is seeking to re-establish harmonious relationship with her surroundings. This book does that, ambitiously.
Instead of scorn for an irresponsible endeavor, I see light in a direction of responsible interrelationship with our natural environment when I read through The New Wildcrafted Cuisine. A work unlike any other. A work I would like to create some day, emerging from my own terrain.
3 of 3 people found the following review helpful.
A Locavore's Alchemy
By Suburban Jubilee
Be not under any illusion that this is a foragers hand book and field guide. I suggest that for that purpose you should research and locate a guide book quite specific to your area and for those in Australia I would recommend "The Weed Foragers Handbook" by Adam Grubb and Annie Raser-Rowland as a good starting place and there are many more of course.
Rather, this book inspires the cook, passionate in seasonal local fare, to take a more personal and profound journey. The powerful evocative qualities of aromatics a just as key as the taste sensations.This book has quite opened my eyes to the tiny, tiny ingredients, like lerp sugar in these cookies. Or how about pine pollen and seeds from mustard and dock? Lots of ferments, shrubs, pickling, brews and extractions.Seed sensations, powders, rubs, smokes and even goat cheese made with fig sap as rennet.
What I particularly appreciate about this book is the way it is sectioned into seasons.
WINTER; The forest time
SPRING: The green time
SUMMER: The berries and fruits time
FALL/AUTUMN: The seeds time
Each section explores the various ingredients of the time and recipes are included and techniques explained. There is also quite a lot of thumbnail pictures in each section visually identifying what is commonly seen in the landscape (of Southern California of course). While some are area specific I have been delighted to find many cross overs. Would I make half of what's in this book? Unlikely, but it's definitely got me excited and thinking further afield and asking myself how will explore and expand my local produce. (This review is cut and paste from my blog post and probably makes more sense with the pictures [...]
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