| Description |
206 pages illustrations (colour) ; 28 cm |
| Bibliography |
Includes bibliographical references. |
| Summary |
"Pioneers of life on earth, yeasts and bacteria are present everywhere in our environment, and fermented foods and drinks are at the heart of cuisines worldwide. From hanging meat in prehistoric times to the latest biotechnological research, the techniques of fermentation have been refines, but the principle remains the same: a reliance on living organisms to improve human nutrition. Through the exploration of a history that is almost as old as humanity and an overview of key products (including bread, cheese, beer, coffee and yogurt), this book immerses us in a world of unexpected flavours. Some thirty tasty recipes--from simple (pickles, Salman gravlax, pretzels, kombucha) to sophisticated, conceived by the experts of the Institut Paul Bocuse--enable everyone to discover the rich flavours offered by fermentation."-- Provided by publisher. |
| Contents |
A history of fermentation -- The many varieties of fermented foods -- Fermentation and our senses -- The future of fermentation. |
| Language |
Text in English, translated from French. |
| Subject |
Fermented foods.
|
|
Fermentation -- History.
|
|
Fermented beverages.
|
|
Cooking (Fermented foods)
|
|
HOUSE & HOME / General.
|
|
Cooking (Fermented foods) (OCoLC)fst01909412
|
|
Fermentation (OCoLC)fst00922973
|
|
Fermented beverages (OCoLC)fst01919362
|
|
Fermented foods (OCoLC)fst00922990
|
| Genre/Form |
Cookbooks (OCoLC)fst01752725
|
|
History (OCoLC)fst01411628
|
|
Cookbooks.
|
| ISBN |
9780228104117 (hardcover) |
|
0228104114 (hardcover) |
|
