The art of fermentation (SPANISH LANGUAGE)

This work immerses us in the history, scientific concepts, and fundamental processes of the fascinating technique of fermentation.

With clear and accessible language, it allows readers, both beginners and experienced, to create their own sauerkrauts, yogurts, and explore new horizons in the world of fermented foods.

The Art of Fermentation covers detailed information on the fermentation of a wide variety of foods, from vegetables to dairy products, grains, tubers, legumes, seeds, fish, meat, and eggs.

It also provides instructions for making beverages such as meads, wines, ciders, beers, and other cereal-based alcoholic beverages, as well as sour tonic drinks.

It also delves into the cultivation of molds and the application of fermentation in areas such as agriculture, art, energy production, and trade.

This work will become a classic in gastronomic literature, as it is unique in its field and provides a comprehensive and profound understanding of fermentation.

Surprisingly, the almost invisible world of microbes, fungi, and bacteria can become a valuable ally in our kitchen if we understand how they interact with food.

These living microorganisms, far from posing a threat to our health, possess abilities and benefits that we can take advantage of.

In summary, The Art of Fermentation is a thorough exploration of fermentation concepts and processes from around the world.

It is the definitive guide for those interested in delving into the fascinating world of homemade fermented foods.