Pascal Baudar is the author of The New Wildcrafted Cuisine and The Wildcrafting Brewer. He has educated thousands of home cooks, local chefs, and foodies to the delicacies afforded by their wild landscapes as a wild food researcher and lecturer in traditional food preservation techniques. Los Angeles Magazine called Baudar one of the most prominent local tastemakers in 2014.
- Wildcrafted Vinegars Making and Using Unique Acetic Acid Ferments for Quick Pickles Hot Sauces Soups Salad Dressings Pastes Mustards
- The Wildcrafting Brewer: Creating Unique Drinks And Boozy Concoctions From Nature's Ingredients
- Wildcrafted Fermentation: Exploring, Transforming, And Preserving The Wild Flavors Of Your Local Terroir