The Science of Fermentation (The Science of Food)

“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 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 – 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 flavor, preserve food, and enrich our diets.
Learn how fermented food and drinks have changed our palates and health forever, explore scientific processes behind your favorite 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.

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About
Understand Flavor Connections and Revolutionize your Cooking Every Question Answered to Perfect your Cooking How to Enhance the Power of Plants for Optimal Health Debunk the Diet Myths and Learn How to Eat Well for Health and Happiness Unlock the Secrets of Flavorful Cooking Everything You Need to Know to Create Perfect Sweet and Savoury Bakes, Every Time

ASIN ‏ : ‎ B0DSHR7GXT
Publisher ‏ : ‎ DK
Publication date ‏ : ‎ December 9, 2025
Language ‏ : ‎ English
Print length ‏ : ‎ 224 pages
ISBN-13 ‏ : ‎ 979-8217126477
Item Weight ‏ : ‎ 1.25 pounds
Dimensions ‏ : ‎ 8.69 x 0.93 x 10.31 inches
Best Sellers Rank: #91,723 in Books (See Top 100 in Books) #98 in Canning & Preserving (Books) #119 in Cooking Encyclopedias #178 in Cooking, Food & Wine Reference (Books)
Customer Reviews: 5.0 5.0 out of 5 stars 7 ratings var dpAcrHasRegisteredArcLinkClickAction; P.when(‘A’, ‘ready’).execute(function(A) { if (dpAcrHasRegisteredArcLinkClickAction !== true) { dpAcrHasRegisteredArcLinkClickAction = true; A.declarative( ‘acrLink-click-metrics’, ‘click’, { “allowLinkDefault”: true }, function (event) { if (window.ue) { ue.count(“acrLinkClickCount”, (ue.count(“acrLinkClickCount”) || 0) + 1); } } ); } }); P.when(‘A’, ‘cf’).execute(function(A) { A.declarative(‘acrStarsLink-click-metrics’, ‘click’, { “allowLinkDefault” : true }, function(event){ if(window.ue) { ue.count(“acrStarsLinkWithPopoverClickCount”, (ue.count(“acrStarsLinkWithPopoverClickCount”) || 0) + 1); } }); });