The Science of Fermentation by DK

The Science of Fermentation (Hardcover) (ISBN-13: 9798217126477)

Vendor: DK
Product type: Books
Format: Hardcover
$30.00
$30.00
$30.00
Subtotal: $30.00
The Science of Fermentation by DK

The Science of Fermentation

$30.00
The Science of Fermentation by DK

The Science of Fermentation

$30.00
Format: Hardcover
Description
Description
x
Enter a marvelous microbial world of bacteria, yeasts, and fungi, and explore the fascinating science of fermented foods.

Every culture has a culture of cultured foods - from beer to kefir, kimchi to sauerkraut and sourdough to soy sauce - but rarely do we contemplate the complex science behind these everyday treats.

In The Science of Fermentation author Robin Sherriff (CEO of the Fermenter's Guild) dives into the scientific processes behind essential ferments - revealing the complex microbiology and chemistry responsible for the sensational flavors and gut-boosting effects of fermented foods.

Learn how cultured food and drinks have changed our palates and health forever, explore the biological and chemical processes behind your favorite ferments, and discover how to recreate them in your own kitchen. With step-by-step photography and recipes for 30 essential ferments, detailed illustrations and infographics exploring key techniques, equipment and microbial processes, plus troubleshooting and tips on quick and stress-free pickles - this is everything you need to become an expert in fermenting your own delicious snacks and beverages at home.

Author: DK
ISBN-13: 9798217126477
Publisher: DK Publishing (Dorling Kindersley)
Language: English
Published: 10/14/2025
Pages: 224
Format: Hardcover
Weight: 1.25lbs
By DK
By DK
x
Robin Sheriff is the CEO of The Fermenter's Guild and owner of The Koji Kitchen in Edinburgh. After studying chemistry & biology, Robin took the natural path from park ranger to bike mechanic, line cook to bar manager, and animal vaccine researcher to Victorian confectionery plant site manager, before going back to study for an MSc in Gastronomy. Robin learnt food-based systems theory, got into food chains and the path it takes to bring a meal to the table, and wrote his thesis on Japanese whisky philosophy in Kyoto where he learned about sak?, and thus koji. When he returned to the UK, Robin became obsessed with mouldy rice and fermentation at large, so in 2020 started The Koji Kitchen in Edinburgh. As a small producer, he became part of the incredible fermentation community and formed a deep respect for the practitioners of the craft & their incredible skill and stories. As CEO of The Fermenter's Guild, Robin offers his leadership, vision and a bizarre, multidisciplinary skill set.

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