La Fermentation au Rythme du Vivant: Techniques et Recettes d'Une Cheffe Engagee (Vanessa Lepinard) Central Asia Stacey turned her passion for

Stacey turned her passion for home baking into an ode to her chosen home: honoring the people

Polenta black with squid)

wood-smoked

and Cardamom

and days at the beach

La Fermentation au Rythme du Vivant: Techniques et Recettes d'Une Cheffe Engagee (Vanessa Lepinard) Central Asia Stacey turned her passion forIn French. In this beautiful book, the chef and instructor at La Source Foodschool in the Cit 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