Front cover of the book 'The Science of Fermentation' by Robin Sherriff, published by DK. The cover features a bright yellow background with black text and an illustration of four glass jars containing fermented foods and drinks, including pickles, sauerkraut, a bottle of orange liquid, and red fruit preserves, set against a pale yellow background.
An informational infographic page titled 'A TIMELINE OF FERMENTATION' with illustrations and photos of beer, wine, cheese, and oil bottles arranged around text blocks on a pale pink background.
An open book spread featuring an article titled 'LACTIC ACID BACTERIA' with text, diagrams, and a photo of assorted glass jars containing colorful pickled and dried foods on a white page.
An educational infographic layout spread titled 'Hot Sauce' on a beige background, featuring illustrations of peppers, jars of sauce, and a 5-step production process, with a bottle of hot sauce shown on the right.
An open cookbook spread showing a recipe for kimchi. The left page includes the title 'MAKE YOUR OWN KIMCHI IN 10 MINUTES', ingredients, and step-by-step photos of preparing chopped vegetables and placing them in a jar.

The Science of Fermentation: Explore the Fascinating Alchemy of Fermented Food and Drink

$ 35.00
$ 35.00
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Product Description

"This deserves a slot on the kitchen shelf of every passionate cook" – David Zilber

Discover the science and art of fermentation with this essential guide from Robin Sherriff, CEO of the Fermenters Guild. Learn how the fascinating microbiology and chemistry of fermentation transform everyday ingredients into flavorful, complex, and naturally preserved foods.

Explore the science behind kimchi, kombucha, sourdough, and other fermented foods, with more than 30 recipes to help you start fermenting at home. Step-by-step photography, practical troubleshooting advice, and expert insights make it easy to understand the fermentation process and achieve delicious results.

Featuring knowledge from fermentation experts around the world, including Kenji Morimoto and Mark Diacono, this guide takes you inside the invisible ecosystems of bacteria, yeast, and other microorganisms that create distinctive flavors and help preserve food.

Whether you're new to home fermentation or looking to deepen your understanding, this book is a practical and fascinating resource for cooks who want to master fermented foods from the inside out.

Hardcover, 224 pages.

Product Details
  • Weight: 2.2 lb
  • Product Type: Books

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