The Science of Fermentation
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$35.00
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Product Details
Author:
DK, Robin Sherriff
Format:
Hardcover
Pages:
224
Publisher:
DK (December 9, 2025)
Imprint:
DK
Language:
English
Audience:
General/trade
ISBN-13:
9798217126477
Weight:
36.2oz
Dimensions:
8.69" x 10.31" x 0.93"
File:
RandomHouse-PRH_Book_Company_PRH_PRT_Onix_full_active_D20261004T130941_158010591-20261004.xml
Folder:
RandomHouse
List Price:
$35.00
Country of Origin:
Slovakia
Pub Discount:
65
Case Pack:
12
As low as:
$26.95
Publisher Identifier:
P-RH
Discount Code:
A
QuickShip:
Yes
Series:
The Science of Food
Overview
“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.
“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.
