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Pascal Baudar

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Wildcrafted Seeds and Grains: An Introduction to Extracting, Preparing, Storing, and Cooking with Common Wild Varieties
The new wildcrafted cuisine
The Wildcrafting Brewer
Wildcrafted Vinegars Making and Using Unique Acetic Acid Ferments for Quick Pickles, Hot Sauces, Soups, Salad Dressings, Pastes, Mustards, and More
Wildcrafted Fermentation Exploring, Transforming, and Preserving the Wild Flavors of Your Local Terroir
The New Wildcrafted Cuisine Exploring the Exotic Gastronomy of Local Terroir