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New & Coming Soon!

FERMENTATION REVOLUTION: 70 Easy Recipes for Kombucha, Kimchi and More

MARCH 2018

Everything you need to know about fermentation to start a little revolution in your pantry!

 

Fermentation is one of the hottest kitchen trends of the past two years, and for good reason — it allows us to transform the ordinary into the extraordinary (think: delicious pickles, olives and ginger beer). But, more than that, fermented foods have enhanced nutritional value, aid in digestion and help regulate our immune systems.

This book provides 70 easy and cost-effective recipes for everything from fermented vegetables, fruits and sugars to milks, grains and legumes. It covers the science behind fermentation, as well as types of fermentation processes and useful equipment.

 

SÉBASTIEN BUREAU is the president of MannaNova Solutions Inc, a food science consulting service that helps small producers in the fermented and non-fermented food and beverage industry. From a young age, he has spent many hours in the kitchen, experimenting with ingredients and exploring flavors and techniques.

DAVID CÔTÉ is a living foods chef, nutrition expert and shiatsu therapist, and is currently the president of Crudessence and VP of RISE Kombucha. He refined his culinary passions and his approaches to healthy living during the many years he spent traveling the world. David is the author of the previous Robert Rose title RawEssence.

 

208 pages total • 7.75" x 10.5" • Index
ISBN 978-0-7788-0593-9
$27.95 CA / $24.95 US / £18.95 UK
Publication date: March 2018

 

 

Of Note to Media

  • Fermentation is one of the hottest kitchen trends of the past two years, and for good reason— fermentation allows us to transform the ordinary to the extraordinary (think: delicious pickles, olives, and ginger beer)
  • But more than that, fermented foods have incredible health benefits and provide enhanced nutritional value, aid in digestion, and regulate our immune systems
  •  Provides easy, step-by-step, and cost-effective recipes
  •  70 recipes for everything from fermented vegetables, fruits, sugars and honey to milks, cereals, grains and legumes

  

Check out the Fermentation Revolution video, an educational documentary in which food entrepreneurs, authors and all-around fermentation geeks David Coté and Sébastien Bureau share with you the ins and outs of traditional fermentation processes with a modern twist.

 

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FermentationRevolutionAdvanceSampler.pdf13.1 MB