In French. In this beautiful book, the chef and instructor at La Source Foodschool in the Cité 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 fermentation methods, as well as anti-waste tips: deviled eggs with lacto-fermented chard ribs, vegetable-stuffed cabbage with barley koji, black garlic broth, and more.
