Probíoticos. Guia de los alimentos y bebidas fermentados del mundo

This work of compilation of the knowledge around the ferments, has been elaborated meticulously by a reference in this field. Gastronome, industrial designer in the field of cooking and writer, Antonio Campins Chaler is a great connoisseur of fermentation and expert in Sake, which he elaborates in the most rigorous way in a village in the Catalan Pyrenees.

Throughout its 200 pages purely of text, the author collects the main foods and beverages obtained through fermentation, organizing them into thematic chapters and indexing them by the name by which the product is known in the country in which it is made (attaching at all times other existing names to refer to the same product, being from the same country or from others). With a final reference list that collects all of them, and attaching an index of distribution by countries, Antonio Campins facilitates the journey through the fermented products of the world, completing a work of compilation without equal.

Although it is not a book that contains recipes, it explains the key points for the elaboration of each product: time, temperature, ingredients and traditional procedure, in such a way that it is a perfect initiatory knowledge guide to understand the product and its basic parameters. A book of pure knowledge, meticulously compiled by an expert and enthusiast of the world of probiotics, a thesis that every lover of gastronomy in general – and fan of ferments in particular – should have as a reference in his bibliography as an encyclopedia.