{"product_id":"wildcrafted-vinegars-making-and-using-unique-acetic-acid-ferments-for-quick-pickles-hot-sauces-soups-salad-dressings-pastes-mustards-and-more","title":"Wildcrafted Vinegars: Making and Using Unique Acetic Acid Ferments for Quick Pickles, Hot Sauces, Soups, Salad Dressings, Pastes, Mustards, and More","description":"\u003cb\u003eAward-winning author and forager Pascal Baudar uncovers incredible flavors and inspiring recipes to create unique homemade vinegars using any landscape.\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\u003cbr\u003eIncludes more than 100 delicious, easy recipes for quick pickles, soups, sauces, salad dressings, beverages, desserts, jams, and more!\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003eAfter covering yeast fermentation (\u003ci\u003eThe Wildcrafting Brewer\u003c\/i\u003e) and lactic acid fermentation (\u003ci\u003eWildcrafted Fermentation\u003c\/i\u003e), pioneering food expert Pascal Baudar completes his wild fermentation trilogy by tackling acetic acid ferments and the wide array of dishes you can create with them. Baudar delves deeply into the natural world for wild-gathered flavors: herbs, fruits, berries, roots, mushrooms--even wood, bark, and leaves--that play a vital part in infusing distinctive gourmet-quality vinegars. \u003cp\u003e\u003c\/p\u003eMore than 100 recipes show how to use homemade vinegars to make a wide range of delicious foods: quick pickles, soups, sauces, salad dressings, beverages, desserts, jams, and other preserves. \u003cb\u003eRecipes include: \u003c\/b\u003e\u003cp\u003e\u003c\/p\u003e- \u003cb\u003ePine, fir, and spruce-infused vinegar\u003cbr\u003e\u003c\/b\u003e- \u003cb\u003eSmoked mushroom and seaweed vinegar\u003cbr\u003e\u003c\/b\u003e-\u003cb\u003e Blueberry-mugwort vinegar\u003cbr\u003e\u003c\/b\u003e- \u003cb\u003eWilder curry vinaigrette\u003cbr\u003e\u003c\/b\u003e- \u003cb\u003eWasabi ginger vinegar sauce\u003cbr\u003e\u003c\/b\u003e- \u003cb\u003ePickled walnuts\u003cbr\u003e\u003c\/b\u003e- \u003cb\u003eMountain oxymel\u003cbr\u003e\u003c\/b\u003e- \u003cb\u003eAnd many more! \u003c\/b\u003e\u003cp\u003e\u003c\/p\u003eOnce you've mastered the basic methods for making and aging vinegars at home, you might be inspired to experiment on your own and find local plants that express the unique landscape and terroir wherever you happen to live. Or you might decide to forage for ingredients in your own garden or at a local farmers market instead. Either way, Pascal Baudar is an experienced and encouraging guide to safe and responsible wild-gathering and food preservation.\u003cbr\u003e\u003cb\u003e\u003cbr\u003e\"Pascal Baudar is a culinary visionary.\"--Sandor Ellix Katz, author of \u003ci\u003eThe Art of Fermentation\u003c\/i\u003e\u003c\/b\u003e","brand":"Chelsea Green Publishing Company","offers":[{"title":"Default Title","offer_id":51944317681895,"sku":"9781645021148","price":34.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0449\/4075\/5096\/files\/imageloader_52ec47ad-62e8-4aa1-a0ac-d51460db68a8.jpg?v=1775365589","url":"https:\/\/arvidabookco.com\/products\/wildcrafted-vinegars-making-and-using-unique-acetic-acid-ferments-for-quick-pickles-hot-sauces-soups-salad-dressings-pastes-mustards-and-more","provider":"Arvida Book Co.","version":"1.0","type":"link"}