Discovering the magic of fermentation in England, Italy and France
Katie Quinn
Delicious staples of a great meal, bread, cheese, and wine develop their complex flavors through a process known as fermentation. Katie Quinn spent months as an apprentice with some of Europe’s most acclaimed experts to study the art and science of fermentation. Visiting grain fields, vineyards, and dairies, Katie brings the stories and science of these foods to the table, explains the process of each craft, and introduces the people behind them.
374 pages, 178 x 228mm, hardcover, full colour throughout, HarperCollins, 2021.
Code produit: 9780062984531
