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Wildcrafted fermentation : exploring, transforming, and preserving the wild flavors of your local terroir / Pascal Baudar.

Available copies

  • 1 of 1 copy available at Sage Library System. (Show)
  • 1 of 1 copy available at Hood River County Library District.

Current holds

0 current holds with 1 total copy.

Summary:

"Fermentation has been used for thousands of years by people all around the world. It is the easiest and safest way to preserve fresh food, and nature provides all that's required: salt, plants, sometimes water, and the beneficial lactic acid bacteria found everywhere. When we ferment a food we transform it, making it more delicious and nutritious and creating new and wonderful flavors that bring it to a whole new level. Today fermented foods have become a hot topic among chefs at high-end restaurants and health-conscious consumers alike. The creative possibilities are endless, especially when we gather and use plants from our local environment. Every landscape, every ecosystem is unique, yet many common edible plants are widely distributed throughout North America and in other regions of the world. In fact, some non-native plants have become so successful that they are considered invasives, or even 'noxious weeds.' Wouldn't it be better to harvest the seasonal bounty and ferment these plants rather than trying to control them with herbicides? In Wildcrafted Fermentation, Pascal Baudar provides all the basic information one needs to make creative ferments at home. From simple wild sauerkrauts and kimchis, to hot sauces, savory pastes, plant-based cheeses, dehydrated spice blends, and much more, Baudar includes over 100 easy recipes that will inspire even the most jaded palate."
Location Call Number / Copy Notes Barcode Shelving Location Circulation Modifier Age Hold Protection Active/Create Date Status Due Date
Hood River County Library 664.024 BAU 2020 (Text) 33892100694406 Adult New Books Book None 07/21/2020 Available -

Record details

  • ISBN: 9781603588515
  • ISBN: 1603588515
  • Physical Description: 292 pages : color illustrations ; 26 cm
  • Publisher: White River Junction, Vermont : Chelsea Green Publishing, [2020]

Content descriptions

Bibliography, etc. Note:
Fermentation basics -- Getting started: Exploring your local terroir -- Exploring local and ethnic flavors -- Delving deeper into local iIngredients -- Fermenting with the environment-- Foraged and fermented soups, pastes, spreads, and sauces -- Wilder cheeses -- Creative dishes and plating.
Includes bibliographical references and indexes.
Summary, etc.:
"Fermentation has been used for thousands of years by people all around the world. It is the easiest and safest way to preserve fresh food, and nature provides all that's required: salt, plants, sometimes water, and the beneficial lactic acid bacteria found everywhere. When we ferment a food we transform it, making it more delicious and nutritious and creating new and wonderful flavors that bring it to a whole new level. Today fermented foods have become a hot topic among chefs at high-end restaurants and health-conscious consumers alike. The creative possibilities are endless, especially when we gather and use plants from our local environment. Every landscape, every ecosystem is unique, yet many common edible plants are widely distributed throughout North America and in other regions of the world. In fact, some non-native plants have become so successful that they are considered invasives, or even 'noxious weeds.' Wouldn't it be better to harvest the seasonal bounty and ferment these plants rather than trying to control them with herbicides? In Wildcrafted Fermentation, Pascal Baudar provides all the basic information one needs to make creative ferments at home. From simple wild sauerkrauts and kimchis, to hot sauces, savory pastes, plant-based cheeses, dehydrated spice blends, and much more, Baudar includes over 100 easy recipes that will inspire even the most jaded palate." -- Provided by publisher.
Subject: Cooking (Wild foods)
Fermentation.
Food > Preservation.
Genre: Cookbooks.

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