Techniques, inspirations, advantages of a food transformation process that dates back to the dawn of time: this is the fascinating story illustrated in "Fermentations".
With an extensive introduction on the history, life of bacteria and yeasts and the basics of fermentation, Mattia Baroni, Manuela Vanni and Lorenza Conterno accompany the reader to discover a new (but ancient) way to approach cooking, complete with basic recipes and dishes to experiment with in everyday life, halfway between culinary art and science.
TECHNICAL DATA
Authors: Mattia Baroni, Lorenza Conterno, Manuela Vanni
Publication date: 2021
Language: Italian
Pages: 352
