The New Wildcrafted Cuisine: Exploring the Exotic Gastronomy of Local Terroir

Pascal Bauder

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.”

status	Lost
genre	Food » Preparation
publisher	Chelsea Green Publishing
publish date	2016
popularity	checked out 2 time(s)