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 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.

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

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.

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.

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.

The Fermentation Kitchen Book by Sam Cooper

The Fermentation Kitchen Book by Sam Cooper 2

Out-of-Stock

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.

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Book The Science of Fermentation by Robin Sherriff

Out-of-Stock

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.

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