Sherriff Robin (44 results)
Language: English
Published by DK, 2025
Series: The Science of Food, Book 6 of 7. Book 6 of 7 - The Science of Food
- Hardcover
Seller: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
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Language: English
Published by DK, 2025
Series: The Science of Food, Book 6 of 7. Book 6 of 7 - The Science of Food
- Hardcover
Seller: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
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Condition: As New. Unread book in perfect condition.
Language: English
Published by DK, 2025
Series: The Science of Food, Book 6 of 7. Book 6 of 7 - The Science of Food
- Hardcover
Seller: California Books, Miami, FL, U.S.A.California Books
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Language: English
Published by DK, 2025
Series: The Science of Food, Book 6 of 7. Book 6 of 7 - The Science of Food
- Hardcover
Seller: Devils in the Detail Ltd, Oxford, United KingdomDevils in the Detail Ltd
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£ 8.25
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Condition: Very Good. Picture Shown is For Illustration Purposes Only, Please See Below For Further DetailsCONDITION ? VERY GOOD ? HARDBACK - light dent/wear and scuff marks to boards, pages in nice condition, shipped from the UK.
Language: English
Published by Dorling Kindersley Ltd, GB, 2025
Series: The Science of Food, Book 6 of 7. Book 6 of 7 - The Science of Food
- Hardcover
Seller: Rarewaves.com USA, London, LONDO, United KingdomRarewaves.com USA
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£ 26.20
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Hardback. Condition: New. SHORTLISTED FOR THE ANDRÉ SIMON FOOD BOOK AWARDS 2025AS FEATURED ON BBC RADIO 4 THE FOOD PROGRAMME 16/01/2026"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 marvellous 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 flavour, preserve food, and enrich our diets.Learn how fermented food and drinks have changed our palates and health forever, explore scientific processes behind your favourite 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.
Language: English
Published by Dorling Kindersley Ltd., 2025
Series: The Science of Food, Book 6 of 7. Book 6 of 7 - The Science of Food
- Hardcover
Seller: PBShop.store UK, Fairford, GLOS, United KingdomPBShop.store UK
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£ 21.11
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HRD. Condition: New. New Book. Shipped from UK. Established seller since 2000.
Language: English
Published by DK Publishing (Dorling Kindersley), 2025
Series: The Science of Food, Book 6 of 7. Book 6 of 7 - The Science of Food
- Hardcover
Seller: Rarewaves USA, OSWEGO, IL, U.S.A.Rarewaves USA
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£ 29.08
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Hardback. Condition: New.
Language: English
Published by DK, 2025
Series: The Science of Food, Book 6 of 7. Book 6 of 7 - The Science of Food
- Hardcover
Seller: Massive Bookshop, Greenfield, MA, U.S.A.Massive Bookshop
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£ 27.20
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Hardcover. Condition: New.
Language: English
Published by DK Adults, 2025
Series: The Science of Food, Book 6 of 7. Book 6 of 7 - The Science of Food
- Hardcover
Seller: Kennys Bookshop and Art Galleries Ltd., Galway, GY, IrelandKennys Bookshop and Art Galleries Ltd.
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£ 22.38
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Condition: New. 2025. Hardcover. . . . . .
Language: English
Published by DK Publishing (Dorling Kindersley) December 2025, 2025
Series: The Science of Food, Book 6 of 7. Book 6 of 7 - The Science of Food
- Hardcover
Seller: Firefly Bookstore, Kutztown, PA, U.S.A.Firefly Bookstore
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Hardcover. Condition: New. Firefly sells new and used books through our store front. We try to add a detailed description to as many titles as possible. If you have questions regarding this title, please contact us. Photos available on request.
Language: English
Published by DK Publishing (Dorling Kindersley), 2025
Series: The Science of Food, Book 6 of 7. Book 6 of 7 - The Science of Food
- Hardcover
Seller: PBShop.store US, Wood Dale, IL, U.S.A.PBShop.store US
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£ 32.49
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HRD. Condition: New. New Book. Shipped from UK. Established seller since 2000.
Language: English
Published by Penguin Books, 2025
Series: The Science of Food, Book 6 of 7. Book 6 of 7 - The Science of Food
- Hardcover
Seller: Majestic Books, Hounslow, United KingdomMajestic Books
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£ 27.22
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Condition: New.
Language: English
Published by DK Adults, 2025
Series: The Science of Food, Book 6 of 7. Book 6 of 7 - The Science of Food
- Hardcover
Seller: Kennys Bookstore, Olney, MD, U.S.A.Kennys Bookstore
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£ 26.93
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Condition: New. 2025. Hardcover. . . . . . Books ship from the US and Ireland.
Language: English
Published by DK, 2025
Series: The Science of Food, Book 6 of 7. Book 6 of 7 - The Science of Food
- Hardcover
Seller: Ria Christie Collections, Uxbridge, United KingdomRia Christie Collections
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£ 22.33
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Condition: New. In.
Language: English
Published by Penguin Books, 2025
Series: The Science of Food, Book 6 of 7. Book 6 of 7 - The Science of Food
- Hardcover
Seller: Books Puddle, New York, NY, U.S.A.Books Puddle
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£ 32.78
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Condition: New.
Language: English
Published by DK Publishing (Dorling Kindersley), 2025
Series: The Science of Food, Book 6 of 7. Book 6 of 7 - The Science of Food
- Hardcover
Seller: Rarewaves.com USA, London, LONDO, United KingdomRarewaves.com USA
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Hardback. Condition: New.
Language: English
Published by Penguin Books, 2025
Series: The Science of Food, Book 6 of 7. Book 6 of 7 - The Science of Food
- Hardcover
Seller: Biblios, frankfurt am main, HESSE, GermanyBiblios
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£ 29.48
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Condition: New.
Language: English
Published by Dorling Kindersley Ltd, 2025
Series: The Science of Food, Book 6 of 7. Book 6 of 7 - The Science of Food
- Hardcover
Seller: Revaluation Books, Exeter, United KingdomRevaluation Books
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£ 24.56
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Hardcover. Condition: Brand New. 224 pages. 8.74x0.87x10.43 inches. In Stock.
Language: English
Published by DK, 2025
Series: The Science of Food, Book 6 of 7. Book 6 of 7 - The Science of Food
- Hardcover
Seller: Russell Books, Victoria, BC, CanadaRussell Books
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£ 29.84
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Condition: New. Special order item direct from the distributor.
Language: English
Published by DK, 2025
Series: The Science of Food, Book 6 of 7. Book 6 of 7 - The Science of Food
- Hardcover
Seller: GreatBookPricesUK, Woodford Green, United KingdomGreatBookPricesUK
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£ 29.81
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Condition: New.
Language: English
Published by Dorling Kindersley Ltd. Okt 2025, 2025
Series: The Science of Food, Book 6 of 7. Book 6 of 7 - The Science of Food
- Hardcover
Seller: Rheinberg-Buch Andreas Meier eK, Bergisch Gladbach, GermanyRheinberg-Buch Andreas Meier eK
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£ 27.96
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Buch. Condition: Neu. Neuware -SHORTLISTED FOR THE ANDRÉ SIMON FOOD BOOK AWARDS 2025AS FEATURED ON BBC RADIO 4 THE FOOD PROGRAMME 16/01/2026'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 fermen…ters' KENJI MORIMOTO'A rich resource that enlightens and inspires' MARK DIACONOEnter a marvellous 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 flavour, preserve food, and enrich our diets.Learn how fermented food and drinks have changed our palates and health forever, explore scientific processes behind your favourite 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. 224 pp. Englisch.
Language: English
Published by Dorling Kindersley Ltd. Okt 2025, 2025
Series: The Science of Food, Book 6 of 7. Book 6 of 7 - The Science of Food
- Hardcover
Seller: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, GermanyBuchWeltWeit Ludwig Meier e.K.
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Buch. Condition: Neu. Neuware -SHORTLISTED FOR THE ANDRÉ SIMON FOOD BOOK AWARDS 2025AS FEATURED ON BBC RADIO 4 THE FOOD PROGRAMME 16/01/2026'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 fermen…ters' KENJI MORIMOTO'A rich resource that enlightens and inspires' MARK DIACONOEnter a marvellous 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 flavour, preserve food, and enrich our diets.Learn how fermented food and drinks have changed our palates and health forever, explore scientific processes behind your favourite 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. 224 pp. Englisch.
Language: English
Published by Dorling Kindersley Ltd. Okt 2025, 2025
Series: The Science of Food, Book 6 of 7. Book 6 of 7 - The Science of Food
- Hardcover
Seller: Wegmann1855, Zwiesel, GermanyWegmann1855
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£ 27.96
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Buch. Condition: Neu. Neuware -SHORTLISTED FOR THE ANDRÉ SIMON FOOD BOOK AWARDS 2025AS FEATURED ON BBC RADIO 4 THE FOOD PROGRAMME 16/01/2026'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 fermen…ters' KENJI MORIMOTO'A rich resource that enlightens and inspires' MARK DIACONOEnter a marvellous 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 flavour, preserve food, and enrich our diets.Learn how fermented food and drinks have changed our palates and health forever, explore scientific processes behind your favourite 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.
Language: English
Published by DK, 2025
Series: The Science of Food, Book 6 of 7. Book 6 of 7 - The Science of Food
- Hardcover
Seller: Speedyhen, Hertfordshire, United KingdomSpeedyhen
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£ 19.40
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Condition: NEW.
Language: English
Published by DK Publishing (Dorling Kindersley), 2025
Series: The Science of Food, Book 6 of 7. Book 6 of 7 - The Science of Food
- Hardcover
Seller: Rarewaves USA United, OSWEGO, IL, U.S.A.Rarewaves USA United
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Hardback. Condition: New.
- Softcover
Seller: HPB-Red, Dallas, TX, U.S.A.HPB-Red
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paperback. Condition: Good. Connecting readers with great books since 1972! Used textbooks may not include companion materials such as access codes, etc. May have some wear or writing/highlighting. We ship orders daily and Customer Service is our top priority.
Language: English
Published by DK, 2025
Series: The Science of Food, Book 6 of 7. Book 6 of 7 - The Science of Food
- Hardcover
Seller: GreatBookPricesUK, Woodford Green, United KingdomGreatBookPricesUK
Contact seller5-star sellerCondition: Used - As new
£ 58.92
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Condition: As New. Unread book in perfect condition.
Language: English
Published by Dorling Kindersley Ltd. Okt 2025, 2025
Series: The Science of Food, Book 6 of 7. Book 6 of 7 - The Science of Food
- Hardcover
Seller: buchversandmimpf2000, Emtmannsberg, BAYE, Germanybuchversandmimpf2000
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£ 27.96
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Buch. Condition: Neu. Neuware -SHORTLISTED FOR THE ANDRÉ SIMON FOOD BOOK AWARDS 2025AS FEATURED ON BBC RADIO 4 THE FOOD PROGRAMME 16/01/2026'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 fermen…ters' KENJI MORIMOTO'A rich resource that enlightens and inspires' MARK DIACONOEnter a marvellous 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 flavour, preserve food, and enrich our diets.Learn how fermented food and drinks have changed our palates and health forever, explore scientific processes behind your favourite 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.Libri GmbH, Europaallee 1, 36244 Bad Hersfeld 224 pp. Englisch.
- Softcover
Seller: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
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£ 81.09
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Condition: New.
- Softcover
Seller: California Books, Miami, FL, U.S.A.California Books
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£ 83.15
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Condition: New.
