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Die neue wildcrafted Cuisine: Erkunden Sie die exotische Gastronomie von
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Standort: Sierra Madre, California, USA
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eBay-Artikelnr.:389092896215
Artikelmerkmale
- Artikelzustand
- Neuwertig
- Hinweise des Verkäufers
- “LIKE NEW”
- Publication Name
- Chelsea Green Publishing
- ISBN
- 9781603586061
Über dieses Produkt
Product Identifiers
Publisher
Chelsea Green Publishing
ISBN-10
1603586067
ISBN-13
9781603586061
eBay Product ID (ePID)
219160842
Product Key Features
Book Title
New Wildcrafted Cuisine : Exploring the Exotic Gastronomy of Local Terroir
Number of Pages
432 Pages
Language
English
Publication Year
2016
Topic
Specific Ingredients / Natural Foods, Methods / General, Seasonal
Illustrator
Yes
Genre
Cooking
Format
Hardcover
Dimensions
Item Height
1.2 in
Item Weight
51.3 Oz
Item Length
10 in
Item Width
8 in
Additional Product Features
Intended Audience
Trade
LCCN
2015-037455
Reviews
"Pascal's book contains some of the most unique and innovative ideas that you'll ever find for using wild flavors. Clear instructions accompany each recipe, along with striking photos of the ingredients and finished products."--Samuel Thayer, author of The Forager's Harvest and Nature's Garden, "This gorgeous book will make you salivate and dream. Pascal Baudar is exploring important culinary terrain in his coastal California bioregion, incorporating the incredible diversity he forages into a broad array of foods and drinks in exciting, elegant, and clever ways. Beyond the particulars of what he can harvest there--some which you or I might find where we live, but much of which is very different--it is his methods, ideas, and aesthetics, all of which can be applied much more broadly, that are truly inspirational."--Sandor Ellix Katz, author of The Art of Fermentation and Wild Fermentation, "Visually stunning, The New Wildcrafted Cuisine is incredibly impressive, a tour de force, a masterpiece. At long last, an author has truly captured the power and sophistication that wild foods can impart to both our diets and our lives."--Stephen Harrod Buhner, author of The Lost Language of Plants and Sacred and Herbal Healing Beers, Publishers Weekly- "Baudar, a self-described 'professional forager' whose ingredients and preserves have been used by such chefs as Ludo Lefebvre and Top Chef winner Michael Voltaggio, shows how to transform barks into vinegars, insect sugar into beer, and rocks into plates, among other things, in this avid guide to field-and-table cooking. While most of the recipes center on fauna found in Southern California, aspiring survivalists anywhere will likely appreciate Baudar's deep commitment to the practice. Pickled acorns, anyone? Dirt index: Swimming in the primordial ooze.", "This gorgeous book will make you salivate and dream. Pascal Baudar is exploring important culinary terrain in his coastal California bioregion, incorporating the incredible diversity he forages into a broad array of foods and drinks in exciting, elegant, and clever ways. Beyond the particulars of what he can harvest there-some which you or I might find where we live, but much of which is very different-it is his methods, ideas, and aesthetics, all of which can be applied much more broadly, that are truly inspirational."--Sandor Ellix Katz, author of The Art of Fermentation and Wild Fermentation, "Baudar, a self-described 'professional forager' whose ingredients and preserves have been used by such chefs as Ludo Lefebvre and Top Chef winner Michael Voltaggio, shows how to transform barks into vinegars, insect sugar into beer, and rocks into plates, among other things, in this avid guide to field-and-table cooking. While most of the recipes center on fauna found in Southern California, aspiring survivalists anywhere will likely appreciate Baudar's deep commitment to the practice. Pickled acorns, anyone? Dirt index: Swimming in the primordial ooze."--Publishers Weekly, "The New Wildcrafted Cuisine takes wild foraging to a gourmet level of creativity. I am delighted by Pascal's ingenuity of wild combinations and impressed by his experience demonstrating the vast potential of culinary artistry. Pascal clearly articulates the procedures and details of transforming wild ingredients into practical recipes, thereby making the gifts of nature more accessible to us all."--Katrina Blair, author of The Wild Wisdom of Weeds, "As a Southern California native, I grew up with the terroir that I eventually would incorporate into my cuisine at Girasol. Pascal was my spark. The first day Pascal walked through our back kitchen door with a cornucopia of foraged California wild plants and 'Old World' recipe vinegars and beers, I knew I had found my voice. Pascal's seemingly infinite knowledge and passion for what grows in the desert region we live in has truly inspired me. This book is one of a kind, a walk off the beaten trail and an exploration of true wild flavors. Chefs who truly care about finding new ways of expression and commitment to 'time and place' cooking will undoubtedly be captivated by it."--CJ Jacobson, executive chef, Girasol restaurant, and winner of Top Chef Duels
TitleLeading
The
Dewey Edition
23
Dewey Decimal
641.5/64
Synopsis
"This gorgeous book will make you salivate and dream. Pascal Baudar is exploring important culinary terrain."--Sandor Ellix Katz, author of the New York Times bestseller The Art of Fermentation The New Wildcrafted Cuisine takes incorporating wild foods into your meals to a new, palate-bending level and in the process redefines terroir as we've come to know it. Award-winning author and "culinary alchemist" Pascal Baudar, a professional forager and wild food instructor, combines his research and in-depth knowledge of plants and landscapes with the fascinating and innovative techniques of a master food preserver. This beautifully photographed book offers up dozens of creative, seasonal recipes and instructions for preparing a variety of preserved foods, including Pickled Acorns, White Sage-Lime Cider, Wild Kimchi Spice, Wild Mustards, Currant Capers, Infused Salts with Wild Herbs, Pine Needle Vinegar, and much more. The New Wildcrafted Cuisine is sure to inspire both chefs and adventurous eaters to explore their own bioregions and find an astonishing array of plants and other materials that can be used in their own kitchens. "A beautiful book, loaded with recipes and techniques."--Saveur "Pascal's book contains some of the most unique and innovative ideas that you'll ever find for using wild flavors. Clear instructions accompany each recipe, along with striking photos of the ingredients and finished products."--Samuel Thayer, author of The Forager's Harvest "[Baudar is] perhaps the prince of wildcrafted haute cuisine: He creates visually stunning, palate-pleasing recipes using innovative cooking processes and foraged ingredients"--NPR's "The Salt" "A gorgeously photographed collection of prose and recipes that's both survival manual and mission statement."--Los Angeles Times, "This gorgeous book will make you salivate and dream. Pascal Baudar is exploring important culinary terrain."--Sandor Ellix Katz, author of the New York Times bestseller The Art of Fermentation The New Wildcrafted Cuisine takes incorporating wild foods into your meals to a new, palate-bending level and in the process redefines terroir as we've come to know it. Award-winning author and "culinary alchemist" Pascal Baudar, a professional forager and wild food instructor, combines his research and in-depth knowledge of plants and landscapes with the fascinating and innovative techniques of a master food preserver. This beautifully photographed book offers up dozens of creative, seasonal recipes and instructions for preparing a variety of preserved foods, including Pickled Acorns, White Sage-Lime Cider, Wild Kimchi Spice, Wild Mustards, Currant Capers, Infused Salts with Wild Herbs, Pine Needle Vinegar, and much more. The New Wildcrafted Cuisine is sure to inspire both chefs and adventurous eaters to explore their own bioregions and find an astonishing array of plants and other materials that can be used in their own kitchens. "A beautiful book, loaded with recipes and techniques."-- Saveur "Pascal's book contains some of the most unique and innovative ideas that you'll ever find for using wild flavors. Clear instructions accompany each recipe, along with striking photos of the ingredients and finished products."--Samuel Thayer, author of The Forager's Harvest "[Baudar is] perhaps the prince of wildcrafted haute cuisine: He creates visually stunning, palate-pleasing recipes using innovative cooking processes and foraged ingredients"--NPR's "The Salt" "A gorgeously photographed collection of prose and recipes that's both survival manual and mission statement."-- Los Angeles Times, With detailed recipes for ferments, infusions, spices, and other preparations Wild foods are increasingly popular, as evidenced by the number of new books about identifying plants and foraging ingredients, as well as those written by chefs about culinary creations that incorporate wild ingredients (Noma, Faviken, Quay, Manreza, et al.). The New Wildcrafted Cuisine , however, goes well beyond both of these genres to deeply explore the flavors of local terroir, combining the research and knowledge of plants and landscape that chefs often lack with the fascinating and innovative techniques of a master food preserver and self-described "culinary alchemist." Author Pascal Baudar views his home terrain of southern California (mountain, desert, chaparral, and seashore) as a culinary playground, full of wild plants and other edible and delicious foods (even insects) that once were gathered and used by native peoples but that have only recently begun to be re-explored and appreciated. For instance, he uses various barks to make smoked vinegars, and combines ants, plants, and insect sugar to brew primitive beers. Stems of aromatic plants are used to make skewers. Selected rocks become grinding stones, griddles, or plates. Even fallen leaves and other natural materials from the forest floor can be utilized to impart a truly local flavor to meats and vegetables, one that captures and expresses the essence of season and place. This beautifully photographed book offers up dozens of creative recipes and instructions for preparing a pantry full of preserved foods, including Pickled Acorns, White Sage-Lime Cider, Wild Kimchi Spice, Currant Capers, Infused Salts with Wild Herbs, Pine Needles Vinegar, and many more. And though the author's own palette of wild foods are mostly common to southern California, readers everywhere can apply Baudar's deep foraging wisdom and experience to explore their own bioregions and find an astonishing array of plants and other materials that can be used in their own kitchens. The New Wildcrafted Cuisine is an extraordinary book by a passionate and committed student of nature, one that will inspire both chefs and adventurous eaters to get creative with their own local landscapes.
LC Classification Number
TX652.B333
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FrankieOhOh
100% positive Bewertungen•133 Artikel verkauft
Angemeldet als privater VerkäuferDaher finden verbraucherschützende Vorschriften, die sich aus dem EU-Verbraucherrecht ergeben, keine Anwendung. Der eBay-Käuferschutz gilt dennoch für die meisten Käufe.
Verkäuferbewertungen (81)
- j***g (10)- Bewertung vom Käufer.Letzte 6 MonateBestätigter KaufThe book arrived in good condition and was what the seller listed it as, product and condition wise. Shipping was slow, but that’s expected when you live in Alaska and the seller communicated with me very well throughout the process. I recommend this seller! Also, a word for the product itself, if you’re looking for reliable information on healthy eating, Nourishing Traditions will not disappoint! Also check out the “companion” Weston A. Price foundation website for so many helpful articles.Nourishing Traditions by Sally Fallon Used LIKE NEW (Nr. 388668980356)
- e***e (82)- Bewertung vom Käufer.Letzte 6 MonateBestätigter KaufI was pleasantly surprised to receive the book I'd ordered in a box that was the proper size (instead of jammed into an envelope). Inside the box, the book was even wrapped in butcher paper. It was in excellent condition, as described. I appreciate the seller's thoughtful packaging and very quick shipping. Thank you!Antwort von frankie-oh-oh- Verkäufer frankie-oh-oh hat auf Bewertung reagiert.- Verkäufer frankie-oh-oh hat auf Bewertung reagiert.Thank you! I am a book lover, and I cannot abide by books arriving in PLASTIC with zero padding! So, all of my books are shipped in cardboard. We must respect our books :) Thank you for taking the time to note that, it's much appreciated!
- 8***r (99)- Bewertung vom Käufer.Letzte 6 MonateBestätigter Kaufjust the most DARLING seller with THE BEST ITEMS EVER🌈🌈 Shipping Gods were with me because I’ve gotten my packages in record time & have been ordering online for decades at this point;) Items were beautifully packed & came picture perfect! This seller has rare items priced fairly & can honestly say, my most favorite seller on eBay for this genre of things;) THANK YOU I AM FOREVER & EVER GRATEFUL & can confidently say, will see you again (hopefully super soon)😍😍💗Making Victorian Costumes for Women by Heather Audin (English) Paperback Book (Nr. 388831910363)
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FrankieOhOh
100% positive Bewertungen•133 Artikel verkauft
Angemeldet als privater VerkäuferDaher finden verbraucherschützende Vorschriften, die sich aus dem EU-Verbraucherrecht ergeben, keine Anwendung. Der eBay-Käuferschutz gilt dennoch für die meisten Käufe.
Verkäuferbewertungen (81)
- j***g (10)- Bewertung vom Käufer.Letzte 6 MonateBestätigter KaufThe book arrived in good condition and was what the seller listed it as, product and condition wise. Shipping was slow, but that’s expected when you live in Alaska and the seller communicated with me very well throughout the process. I recommend this seller! Also, a word for the product itself, if you’re looking for reliable information on healthy eating, Nourishing Traditions will not disappoint! Also check out the “companion” Weston A. Price foundation website for so many helpful articles.Nourishing Traditions by Sally Fallon Used LIKE NEW (Nr. 388668980356)
- e***e (82)- Bewertung vom Käufer.Letzte 6 MonateBestätigter KaufI was pleasantly surprised to receive the book I'd ordered in a box that was the proper size (instead of jammed into an envelope). Inside the box, the book was even wrapped in butcher paper. It was in excellent condition, as described. I appreciate the seller's thoughtful packaging and very quick shipping. Thank you!Antwort von frankie-oh-oh- Verkäufer frankie-oh-oh hat auf Bewertung reagiert.- Verkäufer frankie-oh-oh hat auf Bewertung reagiert.Thank you! I am a book lover, and I cannot abide by books arriving in PLASTIC with zero padding! So, all of my books are shipped in cardboard. We must respect our books :) Thank you for taking the time to note that, it's much appreciated!
- 8***r (99)- Bewertung vom Käufer.Letzte 6 MonateBestätigter Kaufjust the most DARLING seller with THE BEST ITEMS EVER🌈🌈 Shipping Gods were with me because I’ve gotten my packages in record time & have been ordering online for decades at this point;) Items were beautifully packed & came picture perfect! This seller has rare items priced fairly & can honestly say, my most favorite seller on eBay for this genre of things;) THANK YOU I AM FOREVER & EVER GRATEFUL & can confidently say, will see you again (hopefully super soon)😍😍💗Making Victorian Costumes for Women by Heather Audin (English) Paperback Book (Nr. 388831910363)