BOOK - The art of fermentation

• A solid technical presentation filled with many illustrated step-by-step will allow the reader to appropriate the basic methods: - Brines and saltings - Fermentation beds - Soaking - Sourdoughs - Grafts - Use of ferments • 150 illustrated recipes for fermenting at home a wide variety of foods: - Russian fermented watermelon - Milk kefir - Indian onion pickles (Kanda ka achaar) - Ginger beer - Indian lentil pancakes (Dosa) - Grilled fermented vegetables - Dried strawberries in salt - Candied lemons ... Often easy and accessible recipes, always full of essential vitamins and nutrients. • All from an ethnographic angle to discover, from one culture to another, the treasures of fermentation which they hold the secret.