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La Ciencia de la Fermentación (the Science of Fermentation)
Hardcover
Series: The Science of Food
Canning & PreservingFood WritingCookbooks General
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Publisher: DK Publishing (Dorling Kindersley)
Pages: 224
Weight: 1.25
Language: Spanish
Todas las culturas comparten una larga tradición gastronómica que incluye alimentos fermentados, desde la cerveza, el kimchi o el kéfir hasta la masa madre o la salsa de soja, pero rara vez nos detenemos a comprender los procesos básicos que permiten la preparación de estas saludables delicias.
Si te interesa la microbiologÃa alimentaria y quieres aprender técnicas culinarias para conservar tus alimentos, mejorar tu salud intestinal y experimentar con sabores únicos, este libro te enseña todo lo que necesitas saber sobre el arte de la fermentación:
- Más de 30 fermentos de todo el mundo, con recetas paso a paso para crear tus propios preparados desde cero.
- FotografÃas e ilustraciones que explican de forma clara los conceptos cientÃficos y procesos quÃmicos que ocurren en la preparación de encurtidos y probióticos clásicos.
- Recursos y consejos prácticos, información sobre los utensilios esenciales y una sección esencial de solución de problemas para que nada falle.
- Explicaciones que exploran la ciencia, el contexto cultural y la historia de la fermentación.
- Incluye aportaciones de referentes mundiales como James Read, Kenji Morimoto, Kirsten K. Shockey, Mark Dredge y Olia Hercules.
Descubre las principales técnicas de fermentación alimentaria y comienza a crear tu propio chucrut, yogur, vinagre, encurtidos, miso, o bebidas como el sake o la kombucha en casa. Esta es la guÃa esencial para chefs, profesionales de la gastronomÃa y apasionados de la cocina que quieran explorar nuevas formas de preservar y transformar ingredientes: verduras, legumbres, lácteos, cereales, bebidas y tés...
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Enter a marvelous microbial world and explore the fascinating science of fermented foods.
Every culture has a long history of fermentation - from kimchi to beer, kombucha to kefir, and sourdough to soy sauce - but rarely do we contemplate the complex science behind these everyday treats. In The Science of Fermentation, author and CEO of the Fermenters Guild, Robin Sherriff, dives into the complex microbiology and chemistry behind essential ferments, revealing the invisible ecosystems that shape flavor, preserve food, and enrich our diets. Learn how fermented food and drinks have changed our palates and health forever, explore the scientific processes behind your favorite pickles, and discover how to recreate them in your own kitchen. With recipes for more than 30 ferments, step-by-step photography, tips and troubleshooting advice, plus a foreword by Dr Johnny Drain and contributions from experts from around the world - including James Read, Kenji Morimoto, Kirsten K. Shockey, Mark Dredge, and Olia Hercules - this is everything you need to understand and explore the alchemy of fermentation.Also from
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