Fermentation | History, Uses and Recipes

Mathilde Fenestraz (u. a.)

ISBN 10: 0228104114 / ISBN 13: 9780228104117

Published by Firefly Books, 2023

About this Item

Fermentation | History, Uses and Recipes | Mathilde Fenestraz (u. a.) | Buch | Gebunden | Englisch | 2023 | Firefly Books | EAN 9780228104117 | Verantwortliche Person für die EU: Libri GmbH, Europaallee 1, 36244 Bad Hersfeld, gpsr[at]libri[dot]de | Anbieter: preigu.

Seller Inventory # 125781544

Bibliographic Details

• Title: Fermentation | History, Uses and Recipes
• Publisher: Firefly Books
• Publication Date: 2023
• Language: English
• ISBN 10: 0228104114
• ISBN 13: 9780228104117
• Binding: Buch
• Condition: Neu
• Dimensions: 274W x 246H x 22D millimeters 274 millimeters width by 246 millimeters height by 22 millimeters depth
• Weight: 1406 grams
• Seller catalogs:
  • Bücher

About this title

Synopsis

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.

About the Author

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.