Fermentation Rediscovered with Heiko Antoniewicz

In this extraordinary cookbook, you will find everything related to the topic of fermentation. Professional chef Heiko Antoniewicz shows you how to ferment vegetables, fruits, sausages, meats, dairy products, and many other foods to extract the best flavors from these ingredients.

You will receive a comprehensive repertoire of theoretical knowledge and excellent dishes that serve as a resource for creativity for both professional and amateur cooks. The atmospheric images inspire a deeper engagement with fermentation and encourage you to start your own experiments.

Excellent recipes and expertise from an innovative professional chef: a comprehensive compendium on the production of fermented foods and their use in fine dining. Over 80 recipes and more than 50 basic instructions demonstrate the diversity of the topic of fermentation, including the fermentation of unusual products such as leaves, rowan berries, parsnips, fjord trout, black walnuts, and more.

Fermentation for fine dining. Culinary expertise and extraordinary recipes present the technique of fermentation from a new perspective.