Wildcrafted Vinegars with Pascal Baudar and Soirée-Leone
After covering yeast fermentation in The Wildcrafting Brewer and lactic acid fermentation in Wildcrafted Fermentation, pioneering food expert Pascal Baudar completes his wild fermentation trilogy with Wildcrafted Vinegars, exploring acetic acid ferments, their wide array of flavors, and the dishes you can enhance with them. Baudar delves deeply into the natural world for wild-gathered ingredients: herbs, fruits, berries, roots, mushrooms, wood, bark, and leaves all play their parts in creating distinctive, gourmet-quality vinegars.