La Fermentation au Rythme du Vivant: Techniques et Recettes d'Une Cheffe Engagee (Vanessa Lepinard)

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.