Wildcrafted Fermentation: Exploring, Transforming, and Preserving the Wild Flavors of Your Local Terroir (Pascal Baudar) South African With special emphasis on rice

With special emphasis on rice and wine in fish cuisine

including detailed information on the characteristics of each variety and wine

bustling bacari

with charming illustrations

with 23 plates from etching by Andre Jacquemin

Wildcrafted Fermentation: Exploring, Transforming, and Preserving the Wild Flavors of Your Local Terroir (Pascal Baudar) South African With special emphasis on riceWild krauts and kimchis, fermented forest brews, seawater brines, plant based cheeses, and more One of the most influential tastemakers of our time invites you on an extraordinary culinary journey into the lacto fermentation universe of common wild edibles. Used for thousands of years by different cultures all around the world, lacto fermentation is the easiest, safest, and most delicious way to preserve food. And nature provides all the necessary