"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.
