Isbn: 9780228104117 - fermentation: history, uses and recipes (25 risultati)

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Condizione: New.

Hardcover. Condizione: new. Hardcover. 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 flavours offered by fermentation. AUTHORS: 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! Stephane Ros is an art historian and art director. A graduate of the Ecole du Louvre, he is passionate about the history of food and nutrition and its representation in art. The role of fermentation in food history and the key products (bread, cheese, wine, beer, coffee, pickles and yoghurt) with unexpected flavours and textures. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…

Condizione: New. 2023. Hardcover. . . . . .

Hardcover. Condizione: New.

Condizione: New.

Hardback. Condizione: New. Yeasts and bacteria are the pioneers of life on earth.They are 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 flavours and textures. Some thirty tasty recipes - from simple (pickles, salmon gravlax, pretzels and kombucha) to sophisticated which were conceived by the experts of the Institut Paul Bocuse-enable everyone to discover the rich flavours offered by fermentation.…

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Condizione: New. 2023. Hardcover. . . . . . Books ship from the US and Ireland.

Condizione: New. In English.

Hardcover. Condizione: Brand New. 206 pages. 10.75x9.50x1.00 inches. In Stock.

Hardcover. Condizione: new. Hardcover. 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 flavours offered by fermentation. AUTHORS: 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! Stephane Ros is an art historian and art director. A graduate of the Ecole du Louvre, he is passionate about the history of food and nutrition and its representation in art. The role of fermentation in food history and the key products (bread, cheese, wine, beer, coffee, pickles and yoghurt) with unexpected flavours and textures. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.…

Condizione: NEW.

Hardcover. Condizione: Brand New. 206 pages. 10.75x9.50x1.00 inches. In Stock.

Gebunden. Condizione: New. &Uumlber den Autor 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 h.

Buch. Condizione: Neu. Neuware - 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.…

Buch. Condizione: Neu. Fermentation | History, Uses and Recipes | Mathilde Fenestraz (u. a.) | Buch | Gebunden | Englisch | 2023 | Firefly Books | EAN 9780228104117 | Verantwortliche Person für die EU: Libri GmbH, Europaallee 1, 36244 Bad Hersfeld, gpsr[at]libri[dot]de | Anbieter: preigu.

Hardback. Condizione: New. Yeasts and bacteria are the pioneers of life on earth.They are 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 flavours and textures. Some thirty tasty recipes - from simple (pickles, salmon gravlax, pretzels and kombucha) to sophisticated which were conceived by the experts of the Institut Paul Bocuse-enable everyone to discover the rich flavours offered by fermentation.…