The trend of using fermented foods is rapidly gaining in popularity both in haute cuisine and in homemade recipes. Despite the fact that some of the techniques embodied in this book are ancient, it is now that the general public is seeking to know more about the art of "rotting with knowledge", as the author puts it.
This book compiles the learnings of Robert Ruiz and LOV Ferments: from the curing processes and the elaboration of Kombuchas, to the distillation of alcoholic beverages.
We carried out the design of this project for the wonderful editorial Cinco Tintas with a challenge on the horizon: the book had to contain a large number of graphics and technical tables, but it had to be a consumer product for the general public with curated aesthetics.
