Offers knowledge on buying the best spices, categorizing them, and blending spice combinations along with recipes from around the globe that feature spices, including roast pork shoulder vindaloo, chicken Marrakesh, and cornmeal tea cake.

A guide to spices and their uses features recipes, little-known facts, exotic tales, and a look at the history of the spice trade

Wild foods are increasingly popular, as evidenced by the number of new books about identifying plants and foraging ingredients, as well as those written by chefs about culinary creations that incorporate wild ingredients (Noma, Faviken, Quay, Manreza, et al.). The New Wildcrafted Cuisine, however, goes well beyond both of these genres to deeply explore the flavors of local terroir, combining the research and knowledge of plants and landscape that chefs often lack with the fascinating and innovative techniques of a master food preserver and self-described “culinary alchemist.” Author Pascal Baudar views his home terrain of southern California (mountain, desert, chaparral, and seashore) as a culinary playground, full of wild plants and other edible and delicious foods (even insects) that once were gathered and used by native peoples but that have only recently begun to be re-explored and appreciated. For instance, he uses various barks to make smoked vinegars, and combines ants, plants, and insect sugar to brew primitive beers. Stems of aromatic plants are used to make skewers. Selected rocks become grinding stones, griddles, or plates. Even fallen leaves and other natural materials from the forest floor can be utilized to impart a truly local flavor to meats and vegetables, one that captures and expresses the essence of season and place. This beautifully photographed book offers up dozens of creative recipes and instructions for preparing a pantry full of preserved foods, including Pickled Acorns, White Sage-Lime Cider, Wild Kimchi Spice, Currant Capers, Infused Salts with Wild Herbs, Pine Needles Vinegar, and many more. And though the author’s own palette of wild foods are mostly common to southern California, readers everywhere can apply Baudar’s deep foraging wisdom and experience to explore their own bioregions and find an astonishing array of plants and other materials that can be used in their own kitchens. The New Wildcrafted Cuisine is an extraordinary book by a passionate and committed student of nature, one that will inspire both chefs and adventurous eaters to get creative with their own local landscapes.

First published in 1980, Gather Ye Wild Things is not a field guide in the strictest sense but rather a meditation on some of the most common and useful plants in North America. The volume's fifty-two brief essays- each focusing on a particular species or subject during a season in which it is likely to come to the would-be gatherer's attention- touch on culinary, medicinal, and cosmetic uses for wildlings.

*2022 Foreword INDIES Book of the Year Award Silver Winner for Cooking Award-winning author and forager Pascal Baudar uncovers incredible flavors and inspiring recipes to create unique, place-based vinegars using any landscape. Includes more than 100 delicious, easy recipes for quick pickles, soups, sauces, salad dressings, beverages, desserts, jams, and more! "[Wildcrafted Vinegars] celebrates the versatility of this all-important—but often overlooked—acid in the kitchen."—Plate Magazine After covering yeast fermentation (The Wildcrafting Brewer) and lactic acid fermentation (Wildcrafted Fermentation), pioneering food expert Pascal Baudar completes his wild fermentation trilogy by tackling acetic acid ferments and the wide array of dishes you can create with them. Baudar delves deeply into the natural world for wild-gathered flavors: herbs, fruits, berries, roots, mushrooms—even wood, bark, and leaves—that play a vital part in infusing distinctive gourmet-quality vinegars. More than 100 recipes show how to use homemade vinegars to make a wide range of delicious foods: quick pickles, soups, sauces, salad dressings, beverages, desserts, jams, and other preserves. Recipes include: Pine, fir, and spruce–infused vinegar Smoked mushroom and seaweed vinegar Blueberry-mugwort vinegar Wilder curry vinaigrette Wasabi ginger vinegar sauce Pickled walnuts Mountain oxymel And many more! Once you’ve mastered the basic methods for making and aging vinegars at home, you might be inspired to experiment on your own and find local plants that express the unique landscape and terroir wherever you happen to live. Or you might decide to forage for ingredients in your own garden or at a local farmers market instead. Either way, Pascal Baudar is an experienced and encouraging guide to safe and responsible wild-gathering and food preservation. “Pascal Baudar is a culinary visionary.”—Sandor Ellix Katz, author of The Art of Fermentation

Spices are used in small quantities to add flavor, aroma, color, and texture in food preparation. However, spices and condiments have also been recognized as having medicinal value. They have been used traditionally as curative and preventive agents, the bioactive compounds obtained from these plants are used in herbal drug formulations in modern times. Medicinal Spice and Condiment Crops provides a comprehensive overview on the medicinal properties of spices and condiments with focus on various phytochemicals derived from them. KEY FEATURES: • Examines spices and condiments with respect to their biology, diversity, distribution, and pharmacological values. • Explores the scientific validations of the therapeutic potentials of spice and condiment plant species. • Discusses the bioactive agents involved in alleviating symptoms of cardiovascular disease, cancer, diabetes, ulcers, skin disorders, and neurodegenerative diseases. • Explains specific medicinal features of spice and condiment-producing plant species inspiring research, discovery, and safe herbal drug formulation. A volume in the Exploring Medicinal Plants series, this book is useful for plant scientists, economic botanists, those who work with herbal and complementary medicine, as well as people working in the pharmaceutical industry.

"A courageous young woman who was raised as a boy learns of an evil poacher's plan to steal a powerful gem. On a dangerous jungle quest to save the animal kingdom from harm, a childhood friendship transforms into love"--Back cover.

In this book, Dr. Ingram explains the science behind using herbs for healing and optimal health. You will learn how herbs, like raw wild oregano can heal many common ailments, strengthen immunity and support a healthy and active lifestyle. Taking purely wild mediterranean oregano oil can help you to: - save money on doctor and hospital bills support your immune system - stay safe from airborne viruses - protect yourself from illnesses while travelling and working in crowded places - minimize or eliminate chronic pain like headaches, muscle aches, arthritis - protect you against infections

A comprehensive and easy guide to bringing wild food indoors and new life to your cooking. Many home cooks want to experiment with wild foods and explore new flavors, but don’t know where to start—The Forager’s Pantry was written for you. This comprehensive and accessible book by Ellen Zachos takes readers through spices and herbs, flowers, fruit, greens, nuts and seeds, tubes and roots, and mushrooms, showing how some of the best ingredients come from nature itself. The Forager’s Pantry is for any home cook, chef, or foodie who wants to incorporate foraged flavors into their everyday cooking. This guide will start with individual ingredients before going into techniques, preservation, and master recipes, making foraged food both accessible and delicious. This book is for the adventurous home cook just waiting to get started—combine new foods with familiar staples, explore wild ingredients, and bring new life and excitement to your cooking.

A global history of environmental warfare and the case for why it should be a crime The environmental infrastructure that sustains human societies has been a target and instrument of war for centuries, resulting in famine and disease, displaced populations, and the devastation of people’s livelihoods and ways of life. Scorched Earth traces the history of scorched earth, military inundations, and armies living off the land from the sixteenth to the twentieth century, arguing that the resulting deliberate destruction of the environment—"environcide"—constitutes total war and is a crime against humanity and nature. In this sweeping global history, Emmanuel Kreike shows how religious war in Europe transformed Holland into a desolate swamp where hunger and the black death ruled. He describes how Spanish conquistadores exploited the irrigation works and expansive agricultural terraces of the Aztecs and Incas, triggering a humanitarian crisis of catastrophic proportions. Kreike demonstrates how environmental warfare has continued unabated into the modern era. His panoramic narrative takes readers from the Thirty Years' War to the wars of France's Sun King, and from the Dutch colonial wars in North America and Indonesia to the early twentieth century colonial conquest of southwestern Africa. Shedding light on the premodern origins and the lasting consequences of total war, Scorched Earth explains why ecocide and genocide are not separate phenomena, and why international law must recognize environmental warfare as a violation of human rights.