Fermentation – Rythm of life
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| Infos : | 224 pages |
Techniques and recipes from a committed chef
This beautiful book offers almost a hundred original recipes for incorporating fermentation into your menus. It explains the processes involved and the main techniques for fermenting vegetables, fruit, cereals, dairy products, meat, etc., and for growing sourdough, miso, kombucha, etc. The book is peppered with portraits of artisan fermenters, reflecting the growing professional commitment to fermentation. Breads, dishes, sauces, condiments, desserts and drinks are presented with a fresh approach to eating at the rhythm of life. The book proposes a creative, contemporary cuisine that incorporates fermented products and opens up new culinary territory.
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