In French
Ferments: Réflexions d'un cuisinier
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by Yannick Alléno
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This is a small, 80-page book in which one of the great modern French chefs meditates on the importance of fermentation in French cuisine.
Yannick Alléno, best known for his Michelin 3-star Pavillon Ledoyen in Paris, as well as its companion restaurant L’Abysse, has written a number of dramatic showpiece books, including Ma Cuisine Française. But here he is more reflective, responding to an assertion by organic wine producer Michel Chapoutier that "only fermented products can promote the terroir."
Is that true in the kitchen as well as the winery? Alléno examines the question from many angles, including historical practices which have passed out of vogue, as well as the revival of interest in fermentation as a tool for preparing all types of food.
There are sample recipes in support of his insights, but this is a reading book rather than a cookbook.
Paperback. In French.
Yannick Alléno, best known for his Michelin 3-star Pavillon Ledoyen in Paris, as well as its companion restaurant L’Abysse, has written a number of dramatic showpiece books, including Ma Cuisine Française. But here he is more reflective, responding to an assertion by organic wine producer Michel Chapoutier that "only fermented products can promote the terroir."
Is that true in the kitchen as well as the winery? Alléno examines the question from many angles, including historical practices which have passed out of vogue, as well as the revival of interest in fermentation as a tool for preparing all types of food.
There are sample recipes in support of his insights, but this is a reading book rather than a cookbook.
Paperback. In French.
