Home News Fermentation, the book that discovers its uses and recipes

Fermentation, the book that discovers its uses and recipes

Why does fermentation occur? How was this technique applied in the past and where are the secrets of its future hidden? What are the most characteristic fermented products? Fermentation. History, uses and recipes answers all these questions.

Fermentation is a book whose pages explore the mysteries of this ancient preservation technique. From biological reasoning to the universe of flavors that it is capable of creating.

The journalist Matilde Fenestraz and the art historian Stéphane Ros make up a journey through the history of fermentation and its evolution. Starting in prehistory to the Middle Ages and the Renaissance. In a didactic and lively way. In Fermentation. History, uses and recipes also describe those contemporary historical milestones that revolutionized this process, such as pasteurization, discovered back in 1864. Likewise, the authors analyze issues present in the minds of many: the origin of bread, how taste works and why there are foods that please or do not please the palate depending on the area of ​​the world in which they are consumed.

Fermentation: Source Col&Col
Fermentation: Source Col&Col

Recipes and the history of fermentation

After traveling in time, Fermentation. History, uses and recipes returns to delve into the main fermented foods. He explains his process and provides delicious recipes to understand, from the taste buds, why it is important. Dairy, hot sauces, bread or drinks such as beer, wine or kombucha are some of the protagonists of this chapter.

The book, belonging to the collection Los ilustrados de Col&Colculminates by introducing the reader to the pairing technique: key concepts, recommendations and unforgettable pairings selected by the chefs of the Institut Paul Bocuse, a highly prestigious international culinary school located in Écully (Lyon).

Among the elaborations included, some stand out such as rye bread toast with roquefort, cherries glazed with sherry vinegar paired with Porto Tawny, malabar coffee with camembert or grilled aubergines with white miso, tahini and fresh quinoa.

 

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