FERMENTS

The ultimate reference on fermentation—uniting ancient knowledge, cutting-edge techniques, and culinary creativity

Fermentation is one of the oldest and most transformative food processes in human history: a kind of biological alchemy shaped by the collaboration between microorganisms, raw ingredients, and human hands. This book explores how bacteria, yeasts, and enzymes not only preserve food but also enhance its flavor, aroma, texture, and nutritional value.

Today, in the midst of a global fermentation revival, both professional chefs and home cooks are rediscovering its extraordinary potential. Ferments brings together tradition and innovation, offering a comprehensive guide that bridges centuries of culinary wisdom with the latest advances in modern gastronomy.

Featuring contributions from leading chefs and researchers at the Basque Culinary Center—one of the world’s most prestigious institutions for culinary education and innovation—this book covers everything from foundational methods to the cutting-edge practices used in top kitchens today.

An essential resource for anyone seeking to unlock the secrets of fermentation and transform everyday ingredients into vibrant, living creations full of complexity, character, and flavor.