Wildcrafted Seeds and Grains

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.

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, once again, I am wowed.-Sandor Ellix Katz, author of The Art of Fermentation, Wild Fermentation, and other titles. Pascal Baudar is one of the great foraging visionaries and wild food teachers in the world, and his latest book will inspire foragers, foodies, and seekers alike for years to come. From the first pages, we are presented with perspective-shifting knowledge, and it's likely you will find yourself scanning the backyard, weedy edgelands, and wild places for the smallest offerings from the plants, tucked under leaves and folded into husks. Sharing his expertise in foraging, preservation, and culinary artistry, Baudar reveals one of the most ancient forms of flavor, beauty, and sustenance that we often overlook in the culinary and foraging worlds: wild grains and seeds. Guiding the reader through straightforward methods of gathering and extracting seeds from common and invasive plants to ways of preserving and incorporating them into meals, Wildcrafted Seeds and Grains is an essential addition to every forager, cook, and food lover's bookshelf. -Tara Lanich-LaBrie, author of Foraged and Grown. In Wildcrafted Seeds and Grains, Pascal Bauder transcribes the time-honored practice of seed saving to the page and teaches you how to see whatever wilderness you've got near you for the diverse seed store it is. Here, yet again, Baudar demonstrates just how deep his knowledge of wild foods is and just how delicious those foods can be. -David Zilber, chef; coauthor of The Noma Guide to Fermentation. 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 Pascal continues to explore beyond-conventional ingredients with his particular brand of curiosity, creativity, and generosity of spirit. -Marie Viljoen, author of Forage, Harvest, Feast. The indefatigable Pascal Baudar has done it again. As industrial agriculture constantly reduces the number and variety of grains and seeds on which we subsist, Pascal teaches us to forage completely forgotten species on our own. -Ken Albala, food historian; chef; author of Opulent Nosh. As a perpetually curious chef and forager, I have always found Mr. Baudar's writing both revelatory and relevant. I have gleaned from his past experiments such knowledge as creating vinegar with the help of fruit flies, and I can now add to that list using a common blender as a grain thresher. His sense of wonder is eclipsed only by his passion for experimentation. -Evan Mallett, chef; author of Black Trumpet