Fermentation

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Book Fermentación Casera by Beatriz Cayetana Martínez

Book Fermentación Casera by Beatriz Cayetana Martínez 2

Books for Foodies

Fermentación Casera - Beatriz Cayetana Martínez

A practical guide to fermentation with step-by-step recipes for vegetables, kombucha, kefir, sourdough, tempeh, and more. Learn how to boost flavor, health, and creativity in your everyday cooking using simple home techniques.

Fermentar. Fundamentos y técnicas de un arte milenario book by Lovferments, available at Books for Chefs

Fermentar. Fundamentos y técnicas de un arte milenario book by Lovferments, available at Books for Chefs 2

Haute Cuisine

Fermentar - Fundamentos y técnicas de un arte milenario

This book offers a new theoretical framework, with its own classification system that covers all existing techniques. In addition, it resolves doubts and common mistakes and provides practical methods and 50 different recipes.

Libro Fermentos de Basque Culinary Center

Libro Fermentos de Basque Culinary Center 2

Haute Cuisine

Fermentos - Basque Culinary Center

Definitive reference book on fermentation techniques, exploring the science behind bacteria, yeasts, and enzymes while covering traditional methods and cutting-edge culinary trends. Developed with the Basque Culinary Center, it offers practical tools and expert insights for chefs and professionals seeking innovation, sustainability, and creativity through...

Book cover Koji Alchemy (Soy Sauce, Miso, Sake, Mirin, Amazake, Charcuterie) by Rich Shih & Jeremy Umansky

Book cover Koji Alchemy (Soy Sauce, Miso, Sake, Mirin, Amazake, Charcuterie) by Rich Shih & Jeremy Umansky 2

Haute Cuisine

Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation (Soy Sauce, Miso,...

Discover Koji Alchemy, the ultimate guide to koji fermentation, miso, charcuterie, and modern fermented foods, featuring innovative techniques and recipes for chefs, fermentation enthusiasts, and home cooks.

Book Leche, Fermento y Vida by Clara Diez

Book Leche, Fermento y Vida by Clara Diez 2

Books for Foodies

Leche, fermento y vida - Clara Diez

An inspiring exploration of artisanal cheese, fermentation, and rural gastronomy, blending tradition, sustainability, and personal transformation.

The Art of Fermentation Book by Sandor Ellix Katz

The Art of Fermentation Book by Sandor Ellix Katz 2

Haute Cuisine

The Art of Fermentation - Sandor Ellix Katz

The Art of Fermentation by Sandor Katz is the definitive guide to home fermentation, covering kimchi, kombucha, miso, sourdough, alcohol, and preserved foods. An award-winning classic exploring fermentation techniques, safety, and food culture for cooks and chefs alike.

Book cover: The Art of Natural Cheesemaking by David Asher

Book cover: The Art of Natural Cheesemaking by David Asher 2

-5%

Haute Cuisine

The Art of Natural Cheesemaking - David Asher

28.41€ 29.90€

A groundbreaking guide to natural, DIY cheesemaking using raw milk, traditional cultures, and sustainable, chemical-free methods that challenges industrial dairy practices and simplifies artisanal cheese production at home and small scale.

The Fermentation Kitchen Book by Sam Cooper

The Fermentation Kitchen Book by Sam Cooper 2

Haute Cuisine

The Fermentation Kitchen - Sam Cooper

From kimchi to miso, kombucha to ginger beer, The Fermentation Kitchen introduces you to the alchemy of fermentation – taking simple ingredients and transforming them in both form and flavor.

The Noma Guide to Building Flavour Book

The Noma Guide to Building Flavour Book 2

Haute Cuisine

The Noma Guide to Building Flavour - René Redzepi

René Redzepi and the Noma Test Kitchen offer more than 150 recipes for infused oils, vinaigrettes, fudges, spice blends, rubs, sauces, and other flavour-boosting condiments designed to help both professional chefs and home cooks elevate every aspect of their cooking.

The Noma Guide to Fermentation Book by René Redzepi

The Noma Guide to Fermentation Book by René Redzepi 2

Haute Cuisine

The Noma Guide to Fermentation - René Redzepi

NOMAFERM / NOMAFERM-EN

Discover the fermentation techniques behind Noma with René Redzepi and David Zilber. A definitive guide to koji, miso, garum, kombucha, and modern fermentation.

Book The Science of Fermentation by Robin Sherriff

Haute Cuisine

The Science of Fermentation - Robin Sherriff

Explore The Science of Fermentation, a definitive guide to fermented foods, microbiology and flavor, with recipes and techniques for chefs and food professionals.

Book Omnia Fermenta. Tecnologia Degli Impasti A Lievito Madre by Giambattista Montanari

Out-of-Stock

Bakery & Viennoiseries Books

Omnia Fermenta. Tecnologia Degli Impasti A Lievito Madre - Giambattista Montanari

Omnia Fermenta. Tecnologia Degli Impasti A Lievito Madre is the fruit of Giambattista Montanari's deep and incessant research into the world of small and large leavened items.

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