Wildcrafted Fermentation: Exploring, Transforming, and Preserving the Wild Flavors of Your Local Terroir (Pascal Baudar) South African and cousins cooks together in

and cousins cooks together in a lively exchange of recipes and stories

with charming illustrations

Paula Wolfert is credited with introducing Moroccan cuisine (and tagines) to the United States

•  Chipotle Pork Tacos

this book arms parents with tips

Wildcrafted Fermentation: Exploring, Transforming, and Preserving the Wild Flavors of Your Local Terroir (Pascal Baudar) South African and cousins cooks together inWild krauts and kimchis, fermented forest brews, seawater brines, plant based cheeses, and more One of the most influential tastemakers of our time invites you on an extraordinary culinary journey into the lacto fermentation universe of common wild edibles. Used for thousands of years by different cultures all around the world, lacto fermentation is the easiest, safest, and most delicious way to preserve food. And nature provides all the necessary