The New Wildcrafted Cuisine

I have written a review of Pascal Baudar's The New Wildcrafted Cuisine for Gardenista. Please head over there to see and read more (and to enter your name for a giveaway of the book). I have known Pascal online for years, as we hang out in the same digital foraging places. Attending one of his wild foods classes in the wilds of LA is high on my wishlist.

Wild kimchi is one of dozens of interesting recipes included in his beautiful book. 

Sourdough baked with wild elderberry starter, fermented green elderberries, white fir soda, his concept of Drink the Forest (now appropriated by every forager out there, I think), how to make wild mustard and vinegar, cooking with cattails, pickling mushrooms, baking trout in clay and shrimp in tree bark, creating wild spice blends, food preservation techniques... It's a thrilling book.