Skip to content
Description
By: DK, Robin Sherriff | Series: The Science of Food
“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 DIACONO
Enter 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.
“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 DIACONO
Enter 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.
You may also like
Top Trending
Dog Man 14: Dog Man: Big Jim Believes: A Graphic Novel (Dog Man #14)
Sale priceHK$85.00
Regular priceHK$150.00
In stock
Press Start! #17 The Super Jump Between Worlds! (Branches)
Sale priceHK$55.00
Regular priceHK$98.00
In stock
Darkstalker: A Graphic Novel (Wings of Fire: Legends Graphic Novel)
Sale priceHK$99.00
Regular priceHK$154.00
In stock
Harry Potter #4 and the Goblet of Fire (Interactive Illustrated Edition)
Sale priceHK$299.00
Regular priceHK$630.00
In stock
InvestiGators: Agents of S.U.I.T. #02: From Badger to Worse
Sale priceHK$79.00
Regular priceHK$99.00
In stock
Percy Jackson and the Olympians 5 Book Paperback Boxed Set (w/poster)
Sale priceHK$288.00
Regular priceHK$450.00
In stock