Fermentation History, Uses, and Recipes by Mathilde Fenestraz and Stephane Ros

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