The New Wildcrafted Cuisine


Your next adventure in pickles and ferments begins just outside your door.



Everything wild, from cheeses to vinegars, mustards, beer, soda and more are yours, in this book that author Pascal Baudar says can “fill a gap between foraging and cooking.” These recipes get us fired up about making a batch of jam or syrup or hot sauce, bottling it and giving it as gifts, along with the story it tells through its taste, its flavor.


  • The New Wildcrafted Cuisine: Exploring the Exotic Gastronomy of Local Terroir by Pascal Baudar
  • This book is like having an expert forager showing you not just where to look and what to pick but how to create ingredients that represent the place they are found and then letting them inspire your cooking.
  • Published by Chelsea Green, a leading publisher of books on the politics and practice of sustainable living since 1984
  • 8” x 1.25” x 10” and 432 pages. Hardcover.
Pascal Baudar high in a tree, gathering Mission Olives in Los Angeles

About the Author

Pascal Baudar, a self-described culinary alchemist, is the author of The Wildcrafting Brewer and The New Wildcrafted Cuisine. A wild food researcher and instructor in traditional food preservation techniques, he has introduced thousands of home cooks, local chefs, and foodies to the flavors offered by their wild landscapes.

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