Fermentation - Fenestraz, Mathilde; Ros, Stephane
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The role of fermentation in food history and the key products (bread, cheese, wine, beer, coffee, pickles and yoghurt) with unexpected flavours and textures.

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Produktbeschreibung
The role of fermentation in food history and the key products (bread, cheese, wine, beer, coffee, pickles and yoghurt) with unexpected flavours and textures.
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Autorenporträt
Mathilde Fenestraz is a Paris-based journalist and editor. Passionate about good food, she has co-written a number of cookbooks. Since writing this one, her kitchen has been invaded by jars, which has made her very happy! Stéphane Ros is an art historian and art director. A graduate of the École du Louvre, he is passionate about the history of food and nutrition and its representation in art.