WILDCRAFTED FERMENTATION, Exploring, Transforming, and Preserving the Wild Flavors of Your Local Terroir. by Pascal Baudar. Softbound, 294 pages. From sauerkrauts and kimchis to savory pastes, hot sauces, and dehydrated spice blends, Baudar includes more than 100 easy-to-follow, plant-based recipes to inspire even the most jaded palate. The step-by-step photos illustrate foraging, preparation, and fermentation techniques for both wild and cultivated plants that will change your relationship to the edible landscape and give you the confidence to succeed like a pro.    No.  703607