Description

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.

Fermentation: History, Uses and Recipes

Product form

£22.50

Includes FREE delivery
RRP: £25.00 You save £2.50 (10%)
Usually despatched within 3 days
Hardback by Mathilde Fenestraz , Stephane Ros

1 in stock

Short Description:

Yeasts and bacteria are the pioneers of life on earth. They are present everywhere in our environment, and they make... Read more

    Publisher: Firefly Books Ltd
    Publication Date: 24/04/2023
    ISBN13: 9780228104117, 978-0228104117
    ISBN10: 0228104114

    Number of Pages: 206

    Non Fiction , Food & Drink

    • Tell a unique detail about this product

    Description

    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.

    Customer Reviews

    Be the first to write a review
    0%
    (0)
    0%
    (0)
    0%
    (0)
    0%
    (0)
    0%
    (0)

    Recently viewed products

    © 2024 Book Curl,

      • American Express
      • Apple Pay
      • Diners Club
      • Discover
      • Google Pay
      • Maestro
      • Mastercard
      • PayPal
      • Shop Pay
      • Union Pay
      • Visa

      Login

      Forgot your password?

      Don't have an account yet?
      Create account