SHORTLISTED FOR THE ANDR SIMON FOOD BOOK AWARDS 2025AS FEATURED ON BBC RADIO 4 THE FOOD PROGRAMME 16/01/2026This deserves a slot on the kitchen shelf of every passionate cook DAVID ZILBERA vital resource for the fermentcurious JAMES READThis book will inspire a whole new generation of fermenters KENJI MORIMOTOA rich resource that enlightens and inspires MARK DIACONOEnter 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, stepbystep 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.

Binding: Hardcover;224 pages; Publisher: TBS-Penguin Random House Wholesale; Classification: VSZ; Weight: 1124 g; Dimensions: 221 x 262 x 24

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