The art of fermentation - The Gourmet Encyclopaedia
Camille Oger, Luna Kyung

Fermentation is an age-old art, and it's more relevant than ever to those who want to eat better. Discover how to ferment your food and how to prepare it with our fabulous recipes!
By following the step-by-step techniques described in this book, and with a minimum of equipment, you too can take advantage of the many benefits of fermentation: food preservation, digestible food richer in nutrients, a stronger microbiota and, of course, new flavours. Kombucha or kefir, condiments, bread, cereals and pulses, melting fruit or crunchy vegetables, eggs and mushrooms...
The Art of Fermentation is trendy and accessible to all, and will give classic dishes a new lease of life for your enjoyment!

Paperback - 19cm x 26cm - Colour Photos
352 pages
Author: Camille Oger, Luna Kyung
Editions La plage