FERMENTACION
Language: Spanish
Published by COLANDCOL, 2023
- Hardcover
- New
Seller: SoferBooks, Barcelona, B, SpainSoferBooks
AbeBooks seller since December 13, 2021
Condition: New
£ 140.95
Quantity: 1 available
Add to basketSeller Inventory # MP9788412450873
- Title
- FERMENTACION
- Author
- FENESTRAZ MATILDE
- Publisher
- COLANDCOL
- Publication year
- 2023
- Condition
- New
- Dust jacket
- Nuevo
- Binding
- Hardcover
- Language
- Spanish
- ISBN 10
- 8412450876
- ISBN 13
- 9788412450873
¿Por qué se produce la fermentación? ¿De qué manera se aplicaba antiguamente y donde se esconden los secretos de su futuro? ¿Cuáles son los productos fermentados más característicos? Un libro para explorar los misterios de esta técnica de conservación ancestral, desde el razonamiento biológico hasta el universo de sabores que es capaz de crear.
La periodista Matilde Fenestraz y el historiador del arte Stéphane Ros conforman un recorrido por la historia de la fermentación y su evolución desde la prehistoria hasta la Edad Media y el Renacimiento. De una forma didáctica y vivaz, en Fermentación. Historia, usos y recetas se desgranan también aquellos hitos históricos contemporáneos que revolucionaron este proceso como, por ejemplo, la pasteurización, descubierta allá por el año 1864. Asimismo, los autores analizan cuestiones presentes en la mente de muchos: el origen del pan, cómo funciona el gusto y por qué hay alimentos que agradan o no al paladar según la zona del mundo en que se consuman.
Tras viajar en el tiempo, Fermentación. Historia, usos y recetas regresa para profundizar en los principales alimentos fermentados, explicando su proceso y aportando deliciosas recetas para comprender, desde las papilas gustativas, el porqué de su importancia. Lácteos, salsas picantes, pan o bebidas como la cerveza, el vino o la kombucha son algunos de los protagonistas de este capítulo.
El libro, perteneciente a la colección Los ilustrados de Col&Col, culmina iniciando al lector en la técnica del maridaje: conceptos claves, recomendaciones y maridajes inolvidables seleccionados por los chefs del Institut Paul Bocuse, escuela culinaria internacional de gran prestigio ubicada en Écully (Lyon). Entre las elaboraciones incluidas destacan algunas como la tostada de pan de centeno con roquefort, las cerezas glaseadas con vinagre de Jerez maridado con Porto Tawny, el café malabar con camembert o las berenjenas a la parrilla con miso blanco, tahini y quinoa fresca.
"Synopsis" may belong to another edition of this title.
About the Author
Mathilde Fenestraz es periodista y redactora residente en París. Apasionada de la gastronomía, ha participado en la redacción de varios libros de cocina. Desde la publicación de este libro, los tarros han invadido su cocina y se siente orgullosa de ello.
Stéphane Ros es historiador del arte y director artístico. Diplomado por la Escuela del Louvre, es un amante de la historia de la alimentación y de sus representaciones artísticas.
"About the title" may belong to another edition of this title.
SoferBooks
Barcelona, B, Spain
AbeBooks seller since December 13, 2021
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