{"product_id":"fermentation-history-uses-and-recipes-9780228104117","title":"Fermentation: History, Uses and Recipes","description":"\u003cp\u003e \u003cb\u003eYeasts and bacteria are the pioneers of life on earth.\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e They're present everywhere in our environment, and they make the fermented foods and drinks that are at the heart of cuisines around the world. \u003c\/p\u003e\u003cp\u003e 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. \u003c\/p\u003e\u003cp\u003e 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 flavors and textures. \u003c\/p\u003e\u003cp\u003e Some 30 tasty recipes - from simple pickles, salmon gravlax, pretzels and kombucha, to sophisticated recipes conceived by the experts of the Institut Paul Bocuse - enable everyone to discover the rich flavors offered by fermentation. \u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Firefly Books\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 04\/15\/2023\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780228104117\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 208","brand":"Mathilde Fenestraz, Stephane Ros","offers":[{"title":"Default Title","offer_id":42745883492533,"sku":"9780228104117","price":29.75,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0473\/0804\/6492\/products\/img_522d27b1-9716-49b8-b2b3-296946ee0732.jpg?v=1676994110","url":"https:\/\/pastforward.org\/products\/fermentation-history-uses-and-recipes-9780228104117","provider":"Past Forward","version":"1.0","type":"link"}