The new wildcrafted cuisine : exploring the exotic gastronomy of local terroir
Baudar, Pascal, 1961-2016
Books
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. This volume, however, goes well beyond both of these genres to deeply explore the flavours 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'.
Main title:
Author:
Baudar, Pascal, 1961-, author
Imprint:
White River Junction, Vermont : Chelsea Green Publishing, [2016]©2016
Collation:
423 pages : illustrations (colour) ; 26 cm
Notes:
Includes bibliographical references and index.
ISBN:
9781603586061 (hbk. :)
Language:
English
BRN:
195298
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