Fermentation Revolution - Bureau, Sebastien; Cote, David
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Fermented foods and drinks such as sauerkraut, kombucha and kimchi are made accessible in the everyday kitchen with these seventy recipes, with an eye on the fascinating science at play inside the jar.

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Produktbeschreibung
Fermented foods and drinks such as sauerkraut, kombucha and kimchi are made accessible in the everyday kitchen with these seventy recipes, with an eye on the fascinating science at play inside the jar.
Autorenporträt
Sebastien Bureau is the president of MannaNova Solutions Inc, a food science consulting service that helps small producers in the fermented and non-fermented food and beverage industry. Since a young age, he has devoted many hours in the kitchen, experimenting with ingredients and exploring flavors and techniques. David Côté is a living foods chef, nutrition expert, shiatsu therapist and is currently the President of Crudessence and VP of RISE. He refined his culinary passions as well as his approaches to healthy living during the many years he spent traveling the world. Côté is author of previous Robert Rose title, RawEssence: The Flavor of Our Mission.