The great reference book on fermentation techniques, covering all the fundamentals as well as the latest techniques and trends.
€44,95 VAT included
In stock
The great reference book on fermentation techniques, covering all the fundamentals as well as the latest techniques and trends.
Fermentation is a collaborative process between microorganisms and humans that has left a profound mark on the history of food. It is a process of transformation that this book approaches from the perspective of gastronomic sciences, helping you understand how bacteria, yeasts, and enzymes act on ingredients and processes to create unique flavors, aromas, and textures, while also improving preservation, nutrition, and food sustainability.
Since ancient times, different cultures have refined fermentation techniques behind iconic foods such as bread, wine, yogurt, kimchi, sauerkraut, and miso. Today, in a true renaissance of fermentation, this field has become a fertile space for experimentation for both enthusiasts and professionals, where the only limits are those of human imagination.
With the Basque Culinary Center and contributions from experts in both science and culinary innovation, the book provides methodologies and practical tools to create your own ferments, along with references that connect tradition and innovation to stimulate creativity in the kitchen.
An invitation to explore the mysteries and possibilities of fermentation, not only as a technique or a product, but as a deep evolutionary relationship between humans and microorganisms, capable of transforming everyday ingredients into expressions full of flavor, life, and diversity.
“Fermentos, from the Basque Culinary Center, is a clear and practical guide to fermentation […] What makes this book valuable is that it not only provides recipes; it helps readers understand the whybehind fermentation and how to use it to improve flavor, texture, and preservation.”
— Jesús Sánchez Celada, ConMucha Gula
| Weight | 1 kg |
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