Enter a marvellous microbial world and explore the fascinating science of fermented foods. The Science of Fermentation, Robin Sherriff, author and CEO of the Fermenter’s Guild, dives into the processes behind essential ferments, revealing the complex microbiology and chemistry responsible for the sensational flavours and gut-boosting effects of fermented foods. Learn how cultured food and drinks have changed our palates and health forever, explore the scientific processes behind your favourite ferments, and discover how to recreate them in your own kitchen.
| ISBN | 9780241727287 |
|---|---|
| Format | Hardback |
| Number of Pages | 224 |
| Published | 12/01/2026 |
| Publisher | DORLING KINDERSLEY |
| Dimensions | 21 × 26 cm |
