The Science of Fermentation

Available from Book Larder when we last checked. Sold from the shop’s own store; the price there is the one that counts.

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