Award-winning author and forager Pascal Baudar presents the first book exclusively dedicated to the identification, preparation, and culinary uses of wild seeds and grains.
In his latest book, wild food expert and explorer Pascal Baudar introduces us to the 100 most common edible wild seeds and grains. Ever on a mission to demystify foraging practices and processes, Pascal shares his time-tested methods for seed and grain extraction, storage and handling, and preparation for culinary use. The book also features 35 of Pascal’s creative recipes, from salads and side dishes to condiments and ferments, crackers and breads to beverages and soups. Complete with Pascal’s beautiful food photography, Wildcrafted Seeds and Grains will be a go-to source of information and inspiration for adventurous foragers and foodies who want to incorporate these more elusive wild ingredients into their cooking.
“Pascal Baudar is a culinary visionary who is also excellent at clearly explaining his ideas and methods to make them accessible. . . Get ready to be inspired.”—Sandor Ellix Katz, author of Wild Fermentation and The Art of Fermentation
“Pascal Baudar’s books keep getting better. He is an intrepid experimentalist and original thinker whose ideas about ways of using foraged food are deepening over time with his accumulated experience. With Wildcrafted Seeds and Grains, I am wowed once again.” —Sandor Ellix Katz, author of The Art of Fermentation, Wild Fermentation, and other titles
“A new book by Pascal Baudar is always cause for excitement and—even better—anticipation: ‘What am I going to learn?’ Pascal’s work is rigorous in its research, practical in application, and, in a culinary realm where appropriation is rife, it is authentic. Focusing on seeds and grains was a natural step for him, since he seems to have explored almost everything else wild. I can’t wait to apply what I learn from Wildcrafted Seeds and Grains, and I am immensely grateful that this author continues to explore beyond-conventional ingredients with his particular brand of curiosity, creativity, and generosity of spirit.” —Marie Viljoen, author of Forage, Harvest, Feast
Pascal Baudar is the author of four previous books: Wildcrafted Vinegars (2022), Wildcrafted Fermentation (2020), The Wildcrafting Brewer (2018), and The New Wildcrafted Cuisine (2016). A self-described “culinary alchemist,” he leads classes in traditional food preservation techniques. Through his business, Urban Outdoor Skills, he has introduced thousands of home cooks, celebrity chefs, and foodies to the flavors offered by their wild landscapes. Baudar was named one of the most influential local tastemakers by Los Angeles Magazine.
Award-winning author and forager Pascal Baudar presents the first book exclusively dedicated to the identification, preparation, and culinary uses of wild seeds and grains.
In his latest book, wild food expert and explorer Pascal Baudar introduces us to the 100 most common edible wild seeds and grains. Ever on a mission to demystify foraging practices and processes, Pascal shares his time-tested methods for seed and grain extraction, storage and handling, and preparation for culinary use. The book also features 35 of Pascal’s creative recipes, from salads and side dishes to condiments and ferments, crackers and breads to beverages and soups. Complete with Pascal’s beautiful food photography, Wildcrafted Seeds and Grains will be a go-to source of information and inspiration for adventurous foragers and foodies who want to incorporate these more elusive wild ingredients into their cooking.
“Pascal Baudar is a culinary visionary who is also excellent at clearly explaining his ideas and methods to make them accessible. . . Get ready to be inspired.”—Sandor Ellix Katz, author of Wild Fermentation and The Art of Fermentation
Praise
“Pascal Baudar’s books keep getting better. He is an intrepid experimentalist and original thinker whose ideas about ways of using foraged food are deepening over time with his accumulated experience. With Wildcrafted Seeds and Grains, I am wowed once again.” —Sandor Ellix Katz, author of The Art of Fermentation, Wild Fermentation, and other titles
“A new book by Pascal Baudar is always cause for excitement and—even better—anticipation: ‘What am I going to learn?’ Pascal’s work is rigorous in its research, practical in application, and, in a culinary realm where appropriation is rife, it is authentic. Focusing on seeds and grains was a natural step for him, since he seems to have explored almost everything else wild. I can’t wait to apply what I learn from Wildcrafted Seeds and Grains, and I am immensely grateful that this author continues to explore beyond-conventional ingredients with his particular brand of curiosity, creativity, and generosity of spirit.” —Marie Viljoen, author of Forage, Harvest, Feast
Author
Pascal Baudar is the author of four previous books: Wildcrafted Vinegars (2022), Wildcrafted Fermentation (2020), The Wildcrafting Brewer (2018), and The New Wildcrafted Cuisine (2016). A self-described “culinary alchemist,” he leads classes in traditional food preservation techniques. Through his business, Urban Outdoor Skills, he has introduced thousands of home cooks, celebrity chefs, and foodies to the flavors offered by their wild landscapes. Baudar was named one of the most influential local tastemakers by Los Angeles Magazine.
