Fermentation: History, Uses and Recipes - Couverture rigide

Fenestraz, Mathilde; Ros, Stephane

Couverture rigide

ISBN 10 : 0228104114 ISBN 13 : 9780228104117

Editeur : Firefly Books Ltd, 2023

Synopsis

Yeasts and bacteria are the pioneers of life on earth. They are 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 flavours and textures. Some thirty tasty recipes ― from simple (pickles, salmon gravlax, pretzels and kombucha) to sophisticated which were conceived by the experts of the Institut Paul Bocuse―enable everyone to discover the rich flavours offered by fermentation.

A propos du livre

À propos de l?auteur

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.

Détails de l'édition

• Éditeur: Firefly Books Ltd
• Date d'édition: 2023
• Langue: anglais
• ISBN 10: 0228104114
• ISBN 13: 9780228104117
• Reliure: Relié
• Nombre de pages: 206
• Coordonnées du fabricant: non disponible
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