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Unused, original packaging is partly intact. There is a small box knife cut on the back cover (not deep). The item does contain some cosmetic flaws and blemishes, but only to the cover or dust cover. The cover defects may be small damages or scuffs from previous shipping and handling. This book ships directly from Amazon and qualifies for PRIME and FREE SHIPPING! Unused, original packaging is partly intact. There is a small box knife cut on the back cover (not deep). The item does contain some cosmetic flaws and blemishes, but only to the cover or dust cover. The cover defects may be small damages or scuffs from previous shipping and handling. This book ships directly from Amazon and qualifies for PRIME and FREE SHIPPING! See less

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Fermentation: History, Uses and Recipes Hardcover – April 6, 2023

by Mathilde Fenestraz (Author), Stephane Ros (Author)

4.6 3 ratings

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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.

From the Publisher

Fermentation: History, Uses and Recipes

An exploration of food history and tasty recipes that encourage everyone to discover the rich flavours offered by fermentation.

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 - “Fermentation: History, Uses and Recipes” 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.

Editorial Reviews

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.