The Science of Fermentation

Robin Sherriff

9 ratings by Goodreads

Language: English

Published by Dorling Kindersley Ltd, GB, 2025

9798217126477

Series: Book 6 of 7 - The Science of Food

  • Hardcover
  • New
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Seller: Rarewaves USA, HEBRON, KY, U.S.A.Rarewaves USA

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"This deserves a slot on the kitchen shelf of every passionate cook" DAVID ZILBER"A vital resource for the ferment-curious" JAMES READ"This book will inspire a whole new generation of fermenters" KENJI MORIMOTO"A rich resource that enlightens and inspires" MARK DIACONOEnter a marvelous microbial world and explore the fascinating science of fermented foods.Every culture has a long history of fermentation - from kimchi to beer, kombucha to kefir, and sourdough to soy sauce - but rarely do we contemplate the complex science behind these everyday treats.In The Science of Fermentation, author and CEO of the Fermenters Guild, Robin Sherriff dives into the complex microbiology and chemistry behind essential ferments, revealing the invisible ecosystems that shape flavor, preserve food, and enrich our diets.Learn how fermented food and drinks have changed our palates and health forever, explore scientific processes behind your favorite pickles, and discover how to recreate them in your own kitchen.With recipes for more than 30 ferments, step-by-step photography, tips and troubleshooting advice, plus a foreword by Dr Johnny Drain and contributions from experts from around the world - including James Read, Kenji Morimoto, Kirsten K. Shockey, Mark Dredge, and Olia Hercules - this is everything you need to understand and explore the alchemy of fermentation.…

Seller Inventory # LU-9798217126477

Title
The Science of Fermentation
Author
Robin Sherriff
Publisher
Dorling Kindersley Ltd, GB
Publication year
2025
Condition
New
Binding
Hardback
Language
English
ISBN 13
9798217126477
Item weight
1,026 grams
Series
Book 6 of 7: The Science of Food

Rarewaves USA

HEBRON, KY, U.S.A.

5-star seller

AbeBooks seller since June 10, 2025

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