{"product_id":"fermentation-history-uses-and-recipes-hardcover","title":"Fermentation: History, Uses and Recipes - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eMathilde Fenestraz\u003c\/b\u003e (Author), \u003cb\u003eStephane Ros\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e \u003cb\u003eYeasts and bacteria are the pioneers of life on earth \u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e 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 \u003c\/p\u003e\u003cp\u003e 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 \u003c\/p\u003e\u003cp\u003e 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 \u003c\/p\u003e\u003cp\u003e 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 \u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e 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! \u003c\/p\u003e\u003cp\u003e 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. \u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 208\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.87 x 10.79 x 9.69 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e April 06, 2023\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":47214788313337,"sku":"9780228104117","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0789\/2782\/3097\/files\/SWM2ZFNwOWx2cmxzWkhPTGNqNk90dz09.webp?v=1768116212","url":"https:\/\/bookscloud.io\/products\/fermentation-history-uses-and-recipes-hardcover","provider":"BooksCloud Book Dropshipping","version":"1.0","type":"link"}