Read more
Fermentation is, simply put, rotting something knowingly. It is a set of conservation methods in which microorganisms are involved. Even though humanity has used fermentation since the dawn of history, the vast potential of these techniques is yet to be discovered. Microorganisms preserve and change our perspective on food, giving it new colors, flavors, aromas and, ultimately, turning it into new "alive" foods, whose properties are beneficial to our body. This book offers a new theoretical framework, with its own classification system that covers all existing techniques. In addition, it resolves the usual doubts and errors and provides practical methods and 50 different recipes so that you can ferment at home.
About the author
Barceloné s de origen, nó mada de corazó n. Robert trabajó durante añ os como chef itinerante en los lugares má s recó nditos del planeta. Allí pulió y dio forma a su clasificació n de fermentados, la cual derivarí a en su proyecto KamideDeus. Se dedica a fermentar el mundo, no pasa un dí a sin hacer alguna nueva prueba. Multitalentoso, Robert es a la vez director de la escuela y encargado de I+D de LOV ferments.
