Mathilde fenestraz (16 resultados)

hardcover. Condición: New.

Condición: Like New. Never used! Light wear to corners/edges from shelving.Never used! Light wear to corners/edges from shelving.

Condición: New. Brand new.New.

hardcover. Condición: Very Good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority.

hardcover. Condición: Fine. Connecting readers with great books since 1972! May contain remainder marks. We ship orders daily and Customer Service is our top priority.

Hardcover. Condición: new. Hardcover. Yeasts and bacteria are the pioneers of life on earth. They're present everywhere in our environment, and they make the fermented foods and drinks that are at the heart of cuisines around the world. From hanging game to "age" in prehistoric times, to the latest technological research, the methods of fermentation have been greatly refined but the principle remains the same: we rely on living organisms to improve taste and human nutrition. Through the exploration of food history that is almost as old as humanity, and an overview of key products - including bread, cheese, wine, beer, coffee and yogurt - this book immerses us in a world of unexpected flavors and textures. Some 30 tasty recipes - from simple pickles, salmon gravlax, pretzels and kombucha, to sophisticated recipes conceived by the experts of the Institut Paul Bocuse - enable everyone to discover the rich flavours offered by fermentation. AUTHORS: Mathilde Fenestraz is a Paris-based journalist and editor. Passionate about good food, she has co-written a number of cookbooks. Since writing this one, her kitchen has been invaded by jars, which has made her very happy! Stephane Ros is an art historian and art director. A graduate of the Ecole du Louvre, he is passionate about the history of food and nutrition and its representation in art. The role of fermentation in food history and the key products (bread, cheese, wine, beer, coffee, pickles and yoghurt) with unexpected flavours and textures. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…

Condición: New.

Rústica. Condición: New. Estado de la sobrecubierta: Nuevo. LIBRO.

Condición: Nuevo. Gastronomía.

Condición: New. Idioma/Language: Español. ¿Por qué se produce la fermentación? ¿De qué manera se aplicaba antiguamente y donde se esconden los secretos de su futuro? ¿Cuáles son los productos fermentados más característicos? Un libro para explorar los misterios de esta técnica de conservación ancestral, desde el razonamiento biológico hasta el universo de sabores que es capaz de crear. *** Nota: Los envíos a España peninsular, Baleares y Canarias se realizan a través de mensajería urgente. No aceptamos pedidos con destino a Ceuta y Melilla.…

Hardcover. Condición: new. Hardcover. Yeasts and bacteria are the pioneers of life on earth. They're present everywhere in our environment, and they make the fermented foods and drinks that are at the heart of cuisines around the world. From hanging game to "age" in prehistoric times, to the latest technological research, the methods of fermentation have been greatly refined but the principle remains the same: we rely on living organisms to improve taste and human nutrition. Through the exploration of food history that is almost as old as humanity, and an overview of key products - including bread, cheese, wine, beer, coffee and yogurt - this book immerses us in a world of unexpected flavors and textures. Some 30 tasty recipes - from simple pickles, salmon gravlax, pretzels and kombucha, to sophisticated recipes conceived by the experts of the Institut Paul Bocuse - enable everyone to discover the rich flavours offered by fermentation. AUTHORS: Mathilde Fenestraz is a Paris-based journalist and editor. Passionate about good food, she has co-written a number of cookbooks. Since writing this one, her kitchen has been invaded by jars, which has made her very happy! Stephane Ros is an art historian and art director. A graduate of the Ecole du Louvre, he is passionate about the history of food and nutrition and its representation in art. The role of fermentation in food history and the key products (bread, cheese, wine, beer, coffee, pickles and yoghurt) with unexpected flavours and textures. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.…

Hardcover. Condición: Brand New. 206 pages. 10.75x9.50x1.00 inches. In Stock.

Condición: New. &Uumlber den Autor Mathilde Fenestraz is a Paris-based journalist and editor Passionate about good food, she has co-written a number of cookbooks Since writing this one, her kitchen has been invaded by jars, which has made her very h.

Condición: Muy Bien. Gracias, su compra ayuda a financiar programas para combatir el analfabetismo.

Condición: New. Estado de la sobrecubierta: New. Enviamos a todo el mundo. 100% garant'a. Libro nuevo.

Condición: as new. vendeur professionnel; envoi soigne en 24/48h.