THE NEW WILDCRAFTED CUISINE

I studied for a hot minute under Pascal back when I was spending time in Los Angeles and was always impressed by both his deep knowledge of the land around us and his incredibly accessible teaching skills. After a couple years lapping up the beautiful photographs he regularly shared online I was greatly anticipating this book. It does not disappoint. The book is big (>400 pgs) and full of hundreds of drool-worthy photos. It is divided into four main sections: Winter - The Forest Time; Spring - The Greens Time; Summer - The Berries and Fruits Time; and Fall - The Seeds Time. Each section contains multitudes of stories and anecdotes, local history, identification and foraging tips, cooking and fermentation instructions, and of course, the recipes. Ahhh, the recipes. I am convinced that Baudar and his partner-in-crime, chef-photographer Mia Wasilevich, could one day very soon give René Redzipi a run for his money. Baudar creates dishes that capture the flavor of place like no other wild food book I've ever read. Individual mountains inspire multi-course feasts. A valley might create a singular vinegar. Examples from the book include: Beef Stone-Cooked in Forest Floor, Candy Cap Mushroom Beer, Basic Wild Kimchi, Chaparral Roasted Quail, Blueberry-Fennel-Mugwort Soda, Nasturtium and Watercress Hot Sauce, Cactus Pad and Lime Mint Paletas with Bay-Infused Tequila Film and Lerp (ants!) Sugar and Australian Bushberries, and Stinging Nettle Beer. Baudar's enthusiasm for his work is apparent. This is no attempt to capitalize on a trend for him. It is an art and his studio is the wilderness of Southern California. I only hope that this book doesn't make his classes book so far in advance that I can never get in on another one. If you enjoy food and have a sense of wonder, look no further for the satiation of both.

I've been eagerly awaiting this book for years before I learned that someone was actually writing it! There are a few other wonderful books out there on California foraging... Many are simply identification books, and some have a bit more information on medicinal uses, but they all lacked the culinary inspiration that Pascal delivers. This is the only book with truly gourmet recipes & drool-worthy photography. Many a 9-year-old has been scared away from wild foods after reluctantly sampling flavorless acorn mush on school field trips... This book will reawaken your innate curiosity about the truly exquisite plants that grow all around you. This book does include many alluring recipes, but more than that, it lays a foundation for your own experimentation with wild foods. Pascal provides crystal-clear tutorials along with his recipes for those who would like more guidance on various techniques such as brewing, fermenting, preserving, etc. This book is a MUST for herbalists, plant lovers, and epicureans. Even persnickety native plant people might appreciate his liberal use of many invasive species and his careful use of some native ones. Although his recipes center on plants found in California, his perspective & techniques will inspire wild foods enthusiasts anywhere in the world. Thank you Pascal for sharing your expertise & vision with all of us!

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.

fun coffee table book filled with beautiful pictures and well written out descriptive directions , everyone who comes over loves diving into this book and wants one of their own . and its a beautiful book to have out all the time

Exquisite full of beautiful photographs and valuable information. A book to cherish for a lifetime and pass onto the next generation.

Beautifully expertly made book about wild crafting, Pascal Baudar is really creative and makes you think about the beautiful flavors of your local area! This book is very adaptabe ( you will need some basic knowledge about foraging if you want to use it so i would recommend to buy a combo of a foraging book and this one to learn more if you are a beginner!)! A pure wonder, i cannot wait to try more !

Il libro di per sé, al di là delle bellissime immagini, è entusiasmante ma ci sono due problemi, primo, non è un libro per chi è alle prime armi con la raccolta selvatica e che non intende fare di questo un'attività, due, purtroppo il libro parla di una zona di raccolta circoscritta, l'america del sud, dove ovviamente ci sono piante diverse rispetto a molte zone del mondo, tra cui la mia ( nord Italia)

Fantastic book. Would browse it again and again. Great recipes, personal advises, common sense comments, beautiful photos... Perfect. A bit dear but certainly worth the price.

Wonderful inspiring book. It's beautiful and has so many wonderful ideas for both naturists and ceramicists.