Basque Culinary Center presents a book on the ancestral process of fermentation
The work, structured in three levels of knowledge, invites readers to explore from simple preparations such as yogurt, vinegar, or sauerkraut, to more complex ones with fungi such as 'Aspergillus sojae'.
TL;DR
- The Basque Culinary Center (BCC) has published a book titled 'Fermentos: La gastronomía de los microorganismos y las enzimas'.
- The book offers a comprehensive view of fermentation, catering to both professionals and the general public.
- It covers a spectrum of fermentation processes, from basic preparations like yogurt and sauerkraut to complex ones involving specific fungi.
- The publication includes experiences from gastronomic projects like El Celler de Can Roca, Ama Brewery, and Mugaritz, along with interviews with René Redzepi and Sandor Katz.
- This initiative aligns with the BCC's strategy to foster innovation, training, and research in fermentation.
- A related university Master's program in 'Food Fermentation' will also be introduced.