Cooking and cooking techniques

Why does garlic turn black during fermentation, what does this mean for the flavor experience, and how can I best use it in a dish? This book is for all cooks who want to understand the principles behind many cooking and preparation techniques. There are increasingly more technical methods for cooking and preparing food, many of which have their roots in ancient practices. Through the interplay of scientific theory and applied recipes across various techniques, this work provides background knowledge and inspiration. Rolf Caviezel offers wonderful and unique recipes, while Thomas Vilgis ensures a deeper understanding of the concepts. Combined with illustrative graphics and stunning photography, this book serves as a reference work, a cookbook, and a piece of specialized literature all in one.