SHORTLISTED FOR THE ANDRÉ SIMON FOOD BOOK AWARDS 2025 AS 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 DIACONO Enter 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.
