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Wildcrafted Vinegars: Making And Using Unique Acetic Acid Ferments For Quick Pickles, Hot Sauces, Soups, Salad Dressings, Paste

*2022 Foreword INDIES Book of the Year Award Silver Winner for Cooking Award-winning author and forager Pascal Baudar uncovers incredible flavors and inspiring recipes to create unique, place-based vinegars using any landscape. Includes more than 100 delicious, easy recipes for quick pickles, soups, sauces, salad dressings, beverages, desserts, jams, and more! "[ Wildcrafted Vinegars ] celebrates the versatility of this all-important―but often overlooked―acid in the kitchen."― Plate Magazine After covering yeast fermentation ( The Wildcrafting Brewer ) and lactic acid fermentation ( Wildcrafted Fermentation ), 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 herbs, fruits, berries, roots, mushrooms―even wood, bark, and leaves―that play a vital part in infusing distinctive gourmet-quality vinegars. More than 100 recipes show how to use homemade vinegars to make a wide range of delicious quick pickles, soups, sauces, salad dressings, beverages, desserts, jams, and other preserves. Recipes Once you’ve mastered

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