Fermentation: History, Uses and Recipes - Hardcover

Fenestraz, Mathilde

 
9780228104117: Fermentation: History, Uses and Recipes
Hardcover
ISBN 10: 0228104114 ISBN 13: 9780228104117
Verlag: Firefly Books Ltd, 2023

Inhaltsangabe

Yeasts and bacteria are the pioneers of life on earth.

They're present everywhere in our environment, and they make the fermented foods and drinks that are at the heart of cuisines around the world.

From hanging game to "age" in prehistoric times, to the latest technological research, the methods of fermentation have been greatly refined but the principle remains the same: we rely on living organisms to improve taste and human nutrition.

Through the exploration of food history that is almost as old as humanity, and an overview of key products - including bread, cheese, wine, beer, coffee and yogurt - this book immerses us in a world of unexpected flavors and textures.

Some 30 tasty recipes - from simple pickles, salmon gravlax, pretzels and kombucha, to sophisticated recipes conceived by the experts of the Institut Paul Bocuse - enable everyone to discover the rich flavors offered by fermentation.

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Über die Autorin bzw. den Autor

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.

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Verlag
Firefly Books Ltd
Erscheinungsdatum
2023
Sprache
Englisch
ISBN 10 
0228104114
ISBN 13 
9780228104117
Einband
Gebundene Ausgabe
Anzahl der Seiten
206
Kontakt zum Hersteller
Nicht verfügbar
Verantwortliche Person
Terminal Video
n.pederzini@terminaldistribuzione.com

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