From kimchi to beer, kraut to kefir, discover the everyday science behind your favourite fermented food and drinks
"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 marvellous 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 flavour, preserve food, and enrich our diets.
Learn how fermented food and drinks have changed our palates and health forever, explore scientific processes behind your favourite 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.
About the Author
We believe in the power of discovery. That’s why we create books for everyone that explore ideas and nurture curiosity about the world we live in.
From first words to the Big Bang, from the wonders of nature to city adventures, you will find expert knowledge, hours of fun and endless inspiration in the pages of our books.
Industry Reviews
A brilliantly designed, rich resource of recipes, science, and knowledge that enlightens and inspires.
Mark Diacono
Whether you're a beginner or a seasoned fermenter, this book offers a host of recipes and techniques, a true understanding of the living processes at work. A rare and valuable resource for anyone serious about food.
Sam Cooper
This is a vital resource for any ferment-curious chef or home cook who wants to go beyond the basics to better understand the potential of fermentation and the technical processes that power it. From specialised yeast strains and enzymatic action to the dual-fermentation of doubanjiang, there are so many concepts unpicked and science packed into this book that I'm sure it'll soon be very well-thumbed and miso-stained.
James Read
Robin simplifies what could be considered the daunting science behind the magic of fermentation and as a result, has created a beautiful and accessible resource – very much the type of book I wish I had at the start of my own journey. This book will undoubtedly inspire a whole new generation of fermenters.
Kenji Morimoto
The Science of Fermentation is an incredibly deep and thorough illustrative guide that leaves no stone (or fermentation weight) unturned. Like the microbes he investigates, Sherriff breaks down complicated science into bite-sized, and easily digestible lessons. This book is sure to become a staple of cooking school libraries everywhere for its communicative power and breadth of scope, and deserves a slot on the kitchen shelf of every passionate cook.
David Zilber
