CREATIVE DISHES AND PLATING! Sautéed plant-based scallops (fermented king oyster stems), olive oil, garlic, parsley, and lemon juice. Salt and pepper to taste. Fermented king oyster mushroom stems roasted with garlic and herbs. Soft acorn cheeses wrapped in mallow leaves. Fermented blueberry galette in an acorn and wheat crust. FROM PASCAL How to Use this Book: "For me the real bonus is the way fermentation can transform flavors. Wild natural flavors can be quite phenomenal on their own, but through the process of lacto-fermentation they can be transformed and raised to new levels. Although I live in Southern California, most of the plants featured and fermented in this book can be found pretty much anywhere in North America and some parts of Europe. I’m sure the information here will be applicable in many other countries and regions as well. I have deliberately omitted recipes that are so hyperlocal that they can’t be reproduced anywhere else. If you live in North America, most of the plants used are even considered invasive weeds—dandelion, curly dock, mustards, wild radish, and so on. Think of the recipes and methods as collections of ideas, concepts, and possibilities that can be adapted to your own environment." INSIDE YOU WILL FIND Fermentation Basics How to Explore Your Local Terroir How to Discover Local and Ethnic Flavors Fermenting with the Environment Foraged and Fermented Soups, Pastes, Spreads, and Sauces Wilder Cheeses The Wildcrafting Brewer The New Wildcrafted Cuisine Koji Alchemy The Art of Fermentation Forage, Harvest, Feast MORE TITLES FROM CHELSEA GREEN PUBLISHING Primitive beers, country wines, herbal meads, natural sodas, and more! With detailed recipes for infusions, spices, and other preparations The first book devoted to processes, concepts, and recipes for fermenting and culturing foods with koji, the microbe behind the delicious, umami flavors of soy sauce, miso, mirin, and so many of the ingredients that underpin Japanese cuisine Winner of the 2013 James Beard Foundation Book Award for Reference and Scholarship, and a New York Times bestseller A groundbreaking collection of 510 wild food recipes
✔ Author(s): Pascal Baudar
✔ Title: Wildcrafted Fermentation: Exploring, Transforming, and Preserving the Wild Flavors of Your Local Terroir
✔ Rating : 4.8 out of 5 base on (407 reviews)
✔ ISBN-10: 1603588515
✔ Language: English
✔ Format ebook: PDF, EPUB, Kindle, Audio, HTML and MOBI
✔ Device compatibles: Android, iOS, PC and Amazon Kindle
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