Mathilde Fenestraz Stephane Ros (22 results)

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hardcover. Condition: Very Good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority!

hardcover. Condition: Very Good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority!

hardcover. Condition: Very Good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority!

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Hardback. Condition: New. Yeasts and bacteria are the pioneers of life on earth.They are present everywhere in our environment, and they make the fermented foods and drinks that are at the heart of cuisines around the world. From hanging game to "age" in prehistoric times to the latest technological research, the methods of fermentation have been greatly refined but the principle remains the same: we rely on living organisms to improve taste and human nutrition. Through the exploration of food history that is almost as old as humanity, and an overview of key products - including bread, cheese, wine, beer, coffee and yogurt - this book immerses us in a world of unexpected flavours and textures. Some thirty tasty recipes - from simple (pickles, salmon gravlax, pretzels and kombucha) to sophisticated which were conceived by the experts of the Institut Paul Bocuse-enable everyone to discover the rich flavours offered by fermentation.

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Hardback. Condition: New. Yeasts and bacteria are the pioneers of life on earth.They are present everywhere in our environment, and they make the fermented foods and drinks that are at the heart of cuisines around the world. From hanging game to "age" in prehistoric times to the latest technological research, the methods of fermentation have been greatly refined but the principle remains the same: we rely on living organisms to improve taste and human nutrition. Through the exploration of food history that is almost as old as humanity, and an overview of key products - including bread, cheese, wine, beer, coffee and yogurt - this book immerses us in a world of unexpected flavours and textures. Some thirty tasty recipes - from simple (pickles, salmon gravlax, pretzels and kombucha) to sophisticated which were conceived by the experts of the Institut Paul Bocuse-enable everyone to discover the rich flavours offered by fermentation.

Condition: As New. Unread book in perfect condition.

Rústica. Condition: New. Dust Jacket Condition: Nuevo. LIBRO.

Condition: New. Idioma/Language: Español. ¿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. *** Nota: Los envíos a España peninsular, Baleares y Canarias se realizan a través de mensajería urgente. No aceptamos pedidos con destino a Ceuta y Melilla.

Condition: New. &Uumlber den Autor 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 h.

Hardback. Condition: New. Yeasts and bacteria are the pioneers of life on earth.They are present everywhere in our environment, and they make the fermented foods and drinks that are at the heart of cuisines around the world. From hanging game to "age" in prehistoric times to the latest technological research, the methods of fermentation have been greatly refined but the principle remains the same: we rely on living organisms to improve taste and human nutrition. Through the exploration of food history that is almost as old as humanity, and an overview of key products - including bread, cheese, wine, beer, coffee and yogurt - this book immerses us in a world of unexpected flavours and textures. Some thirty tasty recipes - from simple (pickles, salmon gravlax, pretzels and kombucha) to sophisticated which were conceived by the experts of the Institut Paul Bocuse-enable everyone to discover the rich flavours offered by fermentation.

Condition: Neuf.

Hardback. Condition: New. Yeasts and bacteria are the pioneers of life on earth.They are present everywhere in our environment, and they make the fermented foods and drinks that are at the heart of cuisines around the world. From hanging game to "age" in prehistoric times to the latest technological research, the methods of fermentation have been greatly refined but the principle remains the same: we rely on living organisms to improve taste and human nutrition. Through the exploration of food history that is almost as old as humanity, and an overview of key products - including bread, cheese, wine, beer, coffee and yogurt - this book immerses us in a world of unexpected flavours and textures. Some thirty tasty recipes - from simple (pickles, salmon gravlax, pretzels and kombucha) to sophisticated which were conceived by the experts of the Institut Paul Bocuse-enable everyone to discover the rich flavours offered by fermentation.

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Cartoné. Condition: New. Dust Jacket Condition: Nuevo. 01. 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. LIBRO.

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