The Science of Fermentation: A Must-Have Christmas Gift for Bakers, Brewers and Foodies To Learn Fermentation

About this book

Publication Date: 9 October 2025 Pages: 224 Explore the fascinating microbial world of bacteria, yeasts, and fungi through the science of fermented foods. From beer to kefir, kimchi to sauerkraut, and sourdough to soy sauce, fermentation has shaped cultures and cuisines across the globe. In this comprehensive guide, Robin Sherriff explains the microbiology and chemistry behind essential fermentation processes, revealing how they create unique flavors and health benefits. The book dives into how fermented foods influence our taste and well-being, while also teaching you how to recreate them at home. With detailed illustrations, infographics, and step-by-step photography, this book simplifies complex scientific concepts. It includes over 30 fermentation recipes, troubleshooting tips, and practical techniques, making it suitable for both beginners and enthusiasts.