Fermentation for Your Culinary Delight
This title will be released on October 24, 2026
Language: English
Published by Oxford University Press Inc, US, 2026
- Hardcover
- New

Seller: Rarewaves.com UK, London, United KingdomRarewaves.com UK
AbeBooks seller since June 11, 2025
Condition: New
£ 28.86
Pre-order: This title will be released on October 24, 2026
Add to basketItem description from seller
What do all these have in common: beer, bread, cheese, yogurt, cured meats, pickled fish, vinegar, cider, wine, distilled beverages, tea, coffee, cocoa, and chocolate? Answer: they are all products of fermentation: the use of microorganisms to convert a raw material (say milk in the case of cheese; grain in the case of beer; grapes in the case of wine) into a longer lasting and more enjoyable product. If you have ever wondered how these products are made and why they have the properties they do, then read this book.Fermentation has always been at the heart of the human diet. Fundamentally it is the action of microorganisms (or to a lesser extent components of these organisms, notably enzymes) to convert a food material into a form that is safe to consume and desirable for its inherent flavour and appearance. Fermentation for Your Culinary Delight discusses, in accessible terms, the underpinning science of these foodstuffs and the processes involved in their production. The author, Charles W. Bamforth, explores the basics of the science of fermentation in an easy-to-understand manner for all types of readers. He leads the reader through the breadth of fermented products, interspersing the descriptions with many personal and humorous anecdotes that bring colour to the narrative. …
Seller Inventory # LU-9780197799994
- Title
- Fermentation for Your Culinary Delight
- Author
- Charles W. Bamforth
- Publisher
- Oxford University Press Inc, US
- Publication year
- 2026
- Condition
- New
- Binding
- Hardback
- Language
- English
- ISBN 10
- 019779999X
- ISBN 13
- 9780197799994
- Item weight
- 381 grams
Fermentation has always been at the heart of the human diet. Fundamentally it is the action of microorganisms (or to a lesser extent components of these organisms, notably enzymes) to convert a food material into a form that is safe to consume and desirable for its inherent flavour and appearance. Fermentation for Your Culinary Delight discusses, in accessible terms, the underpinning science of these foodstuffs and the processes involved in their production. The author, Charles W. Bamforth, explores the basics of the science of fermentation in an easy-to-understand manner for all types of readers. He leads the reader through the breadth of fermented products, interspersing the descriptions with many personal and humorous anecdotes that bring colour to the narrative.
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Rarewaves.com UK
London, United Kingdom
AbeBooks seller since June 11, 2025
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