Name: The Science of Fermentation - Hardcover
Brand: BooksCloud
SKU: 9798217126477
Price: 35.00 USD
Availability: InStock

The Science of Fermentation - Hardcover

$35.00

The Science of Fermentation - Hardcover

$35.00

Shipping calculated at checkout.

Report copyright infringement

by DK (Author), Robin Sherriff (Author)

"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.

Author Biography

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 Kyoto, where he learned about saké and koji. In 2020, he started The Koji Kitchen in Edinburgh, and in 2025, he co-founded Slow Sauce, Scotland's first miso and shoyu brewery.

Number of Pages: 224

Dimensions: 0.9 x 10.2 x 8.5 IN

Publication Date: December 09, 2025

Made with care

Great value

Elegant design

Quality materials

Each book is chosen to inspire, entertain, and expand your perspective. Whether you're relaxing or learning something new, it’s made to fit seamlessly into your everyday life.

We strive to process and ship all orders in a timely manner, working diligently to ensure that your items are on their way to you as soon as possible.

We are committed to ensuring a positive shopping experience for all our customers. If for any reason you wish to return an item, we invite you to reach out to our team for assistance, and we will evaluate every return request with care and consideration.