The Science of Fermentation (Science of Food) - Tapa dura

Libro 6 de 7: The Science of Food

Dorling Kindersley; Sherriff, Robin

 
9798217126477: The Science of Fermentation (Science of Food)
Tapa dura
ISBN 13: 9798217126477
Editorial: Dk Pub, 2025

Sinopsis

“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.

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Acerca del autor

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.

"Sobre este título" puede pertenecer a otra edición de este libro.

Editorial
Dk Pub
Año de publicación
2025
Idioma
Inglés
ISBN 13 
9798217126477
Encuadernación
Tapa dura
Número de páginas
224
Contacto del fabricante
no disponible
Persona responsable
Terminal Video
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