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Fermentation

Mathilde Fenestraz, Stephane Ros
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      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.
      Format: CONTRIBUTORS: Mathilde Fenestraz, Stephane Ros EAN: 9780228104117 COUNTRY: Canada PAGES: WEIGHT: 0 g HEIGHT: 279 cm
      PUBLISHED BY: Firefly Books Ltd DATE PUBLISHED: 2023-04-24 CITY: GENRE: COOKING / Methods / Canning & Preserving, COOKING / Health & Healing / General WIDTH: 241 cm SPINE:

      Book Themes:

      Cookery: preserving and freezing

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      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.
      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.
      Format: CONTRIBUTORS: Mathilde Fenestraz, Stephane Ros EAN: 9780228104117 COUNTRY: Canada PAGES: WEIGHT: 0 g HEIGHT: 279 cm
      PUBLISHED BY: Firefly Books Ltd DATE PUBLISHED: 2023-04-24 CITY: GENRE: COOKING / Methods / Canning & Preserving, COOKING / Health & Healing / General WIDTH: 241 cm SPINE:

      Book Themes:

      Cookery: preserving and freezing

      Customer Reviews

      Be the first to write a review
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      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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