Author Pascal Baudar is a professional forager. But he is much more then this – he has spent the past 15+ years researching and investigating pretty much anything that grows or is found in the wild (native and non native plants) in Southern California that one can eat, or use in in food. His vast array of plant knowledge and their uses is truly remarkable (we have joined him on one of his private foraging sessions, highly recommended by the way if you are in Los Angeles).
Not only does he forage but he is a culinary experimenter (to the extremes at times) creating unique recipes with ingredients that one probably has never heard of or even with ingredients that one would not even associate with cooking (IE flavors of dirt using forest floor materials, or collecting a type of sugar excreted from insects on eucalyptus trees as two examples).
Certain recipes use eclectic ingredients, others are based on more commonly found ingredients such as acorns or cattails. In any case, this is an ideal book if you are looking to expand your culinary prowess, your culinary terroir if you will. The recipes contained within this book are something special – often unique and creatively put together. However this book is not only about recipes; as Pascal says, “it fills a gap between foraging and cooking”.
To purchase this extraordinary book, please visit: www.chelseagreen.com/science-nature-environment/the-new-wildcrafted-cuisine and for more information about Pascal’s classes visit: www.urbanoutdoorskills.com