The Science of Fermentation - Hardcover
by DK, Robin Sherriff
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Availability:In StockContributor:DK, Robin SherriffSeries:The Science of FoodPublish date:12/9/2025Pages:224
Language:EnglishPublisher:DK Publishing (Dorling Kindersley)ISBN-13:9798217126477UPC:9798217126477Book Category:CookingBook Subcategory:Equipment & Utensils, Methods, ReferenceBook Topic:Canning & PreservingSize:10.20 x 8.50 x 0.90 inchesWeight:2.2531Product ID:SCC26WDZJA
The Science of Fermentation
"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 -...
"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 -...
Series: The Science of Food
Language:EnglishPublisher:DK Publishing (Dorling Kindersley)ISBN-13:9798217126477UPC:9798217126477Book Category:CookingBook Subcategory:Equipment & Utensils, Methods, ReferenceBook Topic:Canning & PreservingSize:10.20 x 8.50 x 0.90 inchesWeight:2.2531Product ID:SCC26WDZJA
Robin Sherriff is the CEO of The Fermenters Guild, owner of The Koji Kitchen, and co-founder of Slow Sauce. After studying chemistry and biology, Robin took the scenic route from park ranger to bike mechanic, and animal vaccine researcher to Victorian confectionery plant site manager, before going back to study for an MSc in Gastronomy. Robin wrote his thesis on Japanese whisky philosophy in...
Publisher: DK Publishing (Dorling Kindersley)
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