THE WILDCRAFTING BREWER
Product ID: 62816033
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This home brewing guide “takes wild fermentation to the next level,” offering “gorgeous photos and clear technical details” for delicious primitive concoctions (Sandor Ellix Katz, author of The Art of Fermentation ). Learn how to brew primitive beers, country wines, herbal meads, and more! Fermentation fans and home brewers can rediscover “primitive” drinks and their unique flavors in The Wildcrafting Brewer . Wild-plant expert and forager Pascal Baudar’s first book, The New Wildcrafted Cuisine , opened up a whole new world of possibilities for readers wishing to explore and capture the flavors of their local terroir. The Wildcrafting Brewer does the same for fermented drinks. Baudar reveals both the underlying philosophy and the practical techniques for making your own delicious concoctions, including: • Wild sodas • Country wines • Primitive herbal beers • Meads • Traditional ferments like tiswin and kvass The book opens with a retrospective of plant-based brewing and ancient beers. The author then goes on to describe both hot and cold brewing methods and provides lots of interesting recipes; mugwort beer, horehound beer, and manzanita cider are just a few of the many drinks represented. Baudar is quick to point out that these recipes serve mainly as a touchstone for readers, who can then use the information and techniques he provides to create their own brews, using their own local ingredients. The Wildcrafting Brewer will attract herbalists, foragers, natural-foodies, and chefs alike with the author’s playful and relaxed philosophy. Readers will find themselves surprised by how easy making your own natural drinks can be, and will be inspired, again, by the abundance of nature all around them. Review: The second book in the Wildcrafting series continues to delight and amaze! - This is a beautifully designed book, but that's just on the surface. Going deeper, there are tons of wonderful photographs and more importantly, great recipes. But it's not just the recipes, it is the information presented in a clear and concise format with many little funny jokes and other anecdotes that really make it a pleasure to read. Also, it sparks a curiosity in you and encourages you to not only run the recipes but to also go wild and create your own using the info as a basis upon which to build your own knowledge. I love that Pascal gives the Latin binomials when introducing a new plant as common names can be mistaken based upon different popular names used in different parts of the world and the country. He has even made sure to put a caution in for pregnant women, attesting to the thoroughness of his approach. I'm only about 1/3 of the way through and my mind is already exploding with ideas. The only problem now is picking one to start with as there are so many interesting choices available. If you haven't already gotten it, you be be well served to go ahead and get his first book (also on desertcart), because it is every bit as good as this one is and also as comprehensive as possible for a single volume. Pascal is a well-known forager in the Los Angeles area and provides for many elite and exotic chefs who want to work with ingredients that are not usually available to the general restaurant suppliers. They really push the envelope of modern cuisine with his help. I can only give this book 5 stars, but it deserves at least 10, maybe even 15. Review: A creative and flavorful journey using your local environment - Every aspect of this book—much like Baudar’s previous one—is top notch. From the exquisite photography that will seductively lure you into each unique drink, to easy-to-understand and thoroughly detailed instructions to create your own concoctions without fail. My favorite thing about the “recipes” is that they leave just enough room for creativity... which is extremely helpful when harvesting in other parts of the country or throughout the seasons when something might not be available. I also appreciate the attention to detail and the research that must have gone into perfecting the fermentation processes and understanding the flavor profiles of so many unusual wild ingredients. This book is an excellent introduction to those who may just be starting out on a home brewing journey but also a priceless inspiration to those more seasoned brewers who are looking to level up in their craft. I also found that there were plenty of fabulous methods that were non-alcoholic—perfect for introducing kids to their natural environment! The Wildcrafting Brewer will definitely be one of those books that will quickly be stained, wrinkled and fall apart from use in the kitchen, much like my copy of Baudar’s first book!
| Best Sellers Rank | #62,841 in Books ( See Top 100 in Books ) #14 in Beer (Books) #48 in Wine (Books) #55 in Alcoholic Spirits |
| Customer Reviews | 4.8 out of 5 stars 570 Reviews |
D**N
The second book in the Wildcrafting series continues to delight and amaze!
This is a beautifully designed book, but that's just on the surface. Going deeper, there are tons of wonderful photographs and more importantly, great recipes. But it's not just the recipes, it is the information presented in a clear and concise format with many little funny jokes and other anecdotes that really make it a pleasure to read. Also, it sparks a curiosity in you and encourages you to not only run the recipes but to also go wild and create your own using the info as a basis upon which to build your own knowledge. I love that Pascal gives the Latin binomials when introducing a new plant as common names can be mistaken based upon different popular names used in different parts of the world and the country. He has even made sure to put a caution in for pregnant women, attesting to the thoroughness of his approach. I'm only about 1/3 of the way through and my mind is already exploding with ideas. The only problem now is picking one to start with as there are so many interesting choices available. If you haven't already gotten it, you be be well served to go ahead and get his first book (also on Amazon), because it is every bit as good as this one is and also as comprehensive as possible for a single volume. Pascal is a well-known forager in the Los Angeles area and provides for many elite and exotic chefs who want to work with ingredients that are not usually available to the general restaurant suppliers. They really push the envelope of modern cuisine with his help. I can only give this book 5 stars, but it deserves at least 10, maybe even 15.
J**D
A creative and flavorful journey using your local environment
Every aspect of this book—much like Baudar’s previous one—is top notch. From the exquisite photography that will seductively lure you into each unique drink, to easy-to-understand and thoroughly detailed instructions to create your own concoctions without fail. My favorite thing about the “recipes” is that they leave just enough room for creativity... which is extremely helpful when harvesting in other parts of the country or throughout the seasons when something might not be available. I also appreciate the attention to detail and the research that must have gone into perfecting the fermentation processes and understanding the flavor profiles of so many unusual wild ingredients. This book is an excellent introduction to those who may just be starting out on a home brewing journey but also a priceless inspiration to those more seasoned brewers who are looking to level up in their craft. I also found that there were plenty of fabulous methods that were non-alcoholic—perfect for introducing kids to their natural environment! The Wildcrafting Brewer will definitely be one of those books that will quickly be stained, wrinkled and fall apart from use in the kitchen, much like my copy of Baudar’s first book!
B**L
A great book for foragers and homebrewers
The Wildcrafting Brewer is an incredible book that foragers and homebrewers will love. Having been aware of Pascal Baudar’s work on social media I knew this book would be fantastic. The book is a nice laminated soft cover with about 290 pages. The layout of the book will take you from an introduction and going over the homebrewing essentials, to various flavors and methods for brewing beers, meads, sodas and more. There are lots of photos and wonderful explanations throughout the book.
3**S
Take your wildcrafting to a new level of excellence!
As an inspiring Herbalist and Chef that’s fanatic about fermenting and brewing with a bountiful garden and access to properties for forging, I love this book. I pre-ordered the book in September, it just arrived today and I haven’t put it down. Like Pascal’s other book, they are simply divine, creative, and well planned. Think outside the box for any substitutes, let your creativity run wild. I apply the principles of wild yeast not only to brews but to artisan breads and foods. The book covers everything from wild yeast to brewing and fermenting beers, meads, wines, natural sodas and much more. I have been very fortunate to attend several of his workshops in the Los Angeles area and they are truly amazing. I am addicted to the juniper berry and piñon pine sodas as well as the Mugwort and lemon beer, and have started planting a variety of herbs/plants in the garden to use in my brews. I love my wild yeast starters Blueberry, Grapes, Prickly Pear and Juniper berries. If you love getting creative, this book will surely inspire! Well done!
B**.
Great book
The book seems to be very heavy CA based but I have found a lot of good ideas and recipes to use for myself.
M**R
Complete, tried & tested recipes for making alcohols you never knew existed.
Another fantastic book by forager Pascal Baudar! There are a number of great books about turning wild plants into alcohol drinks. Ellen Zachos's The Wildcrafted Cocktail: Make Your Own Foraged Syrups, Bitters, Infusions, and Garnishes; Includes Recipes for 45 One-of-a-Kind Mixed Drinks wild double the size of your liquor cabinet (woohoo!), Emily Han's Wild Drinks & Cocktails: Handcrafted Squashes, Shrubs, Switchels, Tonics, and Infusions to Mix at Home and Stan Hieronymus's Brewing Local: American-Grown Beer are all great starter books but Pascal takes you to the next level. His easy-to-follow recipes will have you quickly fermenting things you never new were fermentable in combinations that will make your taste buds sing. Of course, being a book by Pascal, the accompanying photographs are works of art in their own right. Get this book!
R**G
Great book
This is a wonderful book. The photographs are gorgeous. It really simplifies and demystifies how drinks are made. The addition of foraged ingredients opened up a whole new world for me. This book created a fun new hobby for me!
B**S
Great book with simple to follow recipes
Fantastic. Lots of simple, easy-to-follow recipes. Nice history and information included. Beautiful pictures. It’s exactly what I was hoping for. Highly recommend for anyone interested in wildcrafting, medicinal herbs, gruits, homebrew beer, meads, soda, etc.
A**E
No me arrepiento de haberlos comprado
Me gusto mucho es super útil para proyectos de fermentacion en casa
M**I
Stupendo!
Un libro stupendo che apre tantissimi nuovi orizzonti a chi è appassionato di bevande fermentate. Il libro è estremamente approfondito mantenendo tuttavia una grande leggibilità. Il linguaggio è semplice e scorrevole. Le foto sono belle ma anche significative. Uno dei migliori acquisti sul tema.
C**S
bravo Pascal
merci pour ces merveilleuses expériences partagées i j'adore les deux livres et j'en ai même offert un à un ami américain ! mais bon quand m'acceptes tu "amie" sur facebook ? ça me ferai un grand plaisir be happy and thanks alot ! Geneviève Gwen Dewitte (la tournaisienne !)
S**A
Great book!
Great source of information and the recipes are awesome!
S**R
Ein Abenteuer
Herr Baudar ist ein Abenteurer und nimmt sie mit auf eine kulinarische Abenteuerreise. wie auch sein anderes Buch, the New WildcrafteD Cuisine (auch SEHR empfehlenswert) foccussiert sich sein rezept angebot auf ein Terroir dass wir hier in Deutschland SO gar nicht aufzuweisen haben, aber er bietet außerdem nicht nur Grundwissen, auf dass man sich sein eigenes Terroir erschließen kann, sondern auch Grundrezepte und gut die Häfte seiner verwendeten Zutaten findet man auch hier. Ich war begeistert.
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