Mathilde Fenestraz, Stephane Ros

Fermentation

History, Uses and Recipes

• Gebundenes Buch

Produktbeschreibung

"Pioneers of life on earth, yeasts and bacteria are present everywhere in our environment, and fermented foods and drinks are at the heart of cuisines worldwide. From hanging meat in prehistoric times to the latest biotechnological research, the techniques of fermentation have been refines, but the principle remains the same: a reliance on living organisms to improve human nutrition. Through the exploration of a history that is almost as old as humanity and an overview of key products (including bread, cheese, beer, coffee and yogurt), this book immerses us in a world of unexpected flavours. Some thirty tasty recipes - from simple (pickles, Salman gravlax, pretzels, kombucha) to sophisticated, conceived by the experts of the Institut Paul Bocuse - enable everyone to discover the rich flavours offered by fermentation"--

Produktdetails

• Verlag: Firefly Books Ltd
• Seitenzahl: 208
• Erscheinungstermin: 6. April 2023
• Englisch
• Abmessung: 274mm x 246mm x 22mm
• Gewicht: 1412g
• ISBN-13: 9780228104117
• ISBN-10: 0228104114
• Artikelnr.: 66354729

Autorenporträt

Mathilde Fenestraz is a Paris-based journalist and editor. Passionate about good food, she has co-written a number of cookbooks. Since writing this one, her kitchen has been invaded by jars, which has made her very happy! Stéphane Ros is an art historian and art director. A graduate of the École du Louvre, he is passionate about the history of food and nutrition and its representation in art.