WILDCRAFTED VINEGARS, Making and Using Unique Acetic Acid Ferments for Quick Pickles, Hot Sauces, Soups, Salad Dressings, Pastes, Mustards and More. by Pascal Baudar. Softbound, 290 pages. More than 100 recipes show how to use homemade vinegars to make a wide range of delicious foods including: Pine, fir, and spruce–infused vinegar, Smoked mushroom and seaweed vinegar, Blueberry-mugwort vinegar, Wilder curry vinaigrette, Wasabi ginger vinegar sauce and more.
Once 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.   No.  703606