With a title like guessing this history book of gastronomy takes us to an amazing world of gastronomy. We talk about food fermentation here or there, but the author makes a geographic and temporal synthesis that shows that these techniques are both old and absolutely universal. It offers the best food of any company that is learned by reading this book. I also learned that coffee, tea or cocoa is fermented.
Some recipes that seem easy to achieve enable us to move from theory to practice. A rich and informative book written in a simple and lively style.
