Au coeur de la fermentation : usages, histoire et recettes

"At the Heart of Fermentation: Uses, History, and Recipes" is a comprehensive guide that delves into the fascinating world of fermentation. Written by authors Mathilde Fenestraz and Stéphane Ros, this book not only provides an in-depth analysis of the historical and cultural aspects of fermentation but also offers practical instructions and recipes for use in modern kitchens. Readers will be introduced to the various techniques used for fermentation and receive valuable tips for preparing fermented foods. With 208 pages filled with information and inspiration, this work is suitable for both beginners and experienced cooks looking to expand their knowledge of fermentation. The appealing design and clear structure of the book make it a valuable companion for anyone interested in healthy eating and traditional cooking methods.