La Fermentation au Rythme du Vivant: Techniques et Recettes d'Une Cheffe Engagee (Vanessa Lepinard) Southern Italian It is a small culinary

It is a small culinary encyclopedia

Special signed bookplate mounted inside

ponassing and spatchcocking (get your mind out of the gutter)

delectably underground

La Fermentation au Rythme du Vivant: Techniques et Recettes d'Une Cheffe Engagee (Vanessa Lepinard) Southern Italian It is a small culinaryIn French. In this beautiful book, the chef and instructor at La Source Foodschool in the Cit Fertile in Pantin offers the basic techniques for fermenting everything: vegetables and fruits, grains legumes oilseeds, dairy products, meat fish tofu, and for growing sourdough starters, koji miso garum, and kombucha. Everything is perfectly explained, from physicochemical principles to reference protocols. Not to mention a hundred recipes using these basic