9780241727287 - the science of fermentation: explore the fascinating alchemy of fermented food and drink (the science of food) de dk; sherriff, robin (30 resultados)
Idioma: Inglés
Editorial: DK, 2025
Serie: The Science of Food, Libro 6 de 7. Libro 6 de 7 - The Science of Food
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Librería: Devils in the Detail Ltd, Oxford, Reino UnidoDevils in the Detail Ltd
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EUR 9,87
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Condición: Very Good. Picture Shown is For Illustration Purposes Only, Please See Below For Further DetailsCONDITION ? VERY GOOD ? HARDBACK - light dent/wear and scuff marks to boards, pages in nice condition, shipped from the UK.
Idioma: Inglés
Editorial: DK, 2025
Serie: The Science of Food, Libro 6 de 7. Libro 6 de 7 - The Science of Food
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Librería: GreatBookPrices, Columbia, MD, Estados Unidos de AmericaGreatBookPrices
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EUR 27,27
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Condición: As New. Unread book in perfect condition.
Idioma: Inglés
Editorial: DK, 2025
Serie: The Science of Food, Libro 6 de 7. Libro 6 de 7 - The Science of Food
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Librería: GreatBookPrices, Columbia, MD, Estados Unidos de AmericaGreatBookPrices
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EUR 28,01
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Condición: New.
Idioma: Inglés
Editorial: Dorling Kindersley Ltd, GB, 2025
Serie: The Science of Food, Libro 6 de 7. Libro 6 de 7 - The Science of Food
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Librería: Rarewaves.com USA, London, LONDO, Reino UnidoRarewaves.com USA
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EUR 30,40
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Hardback. Condición: New. SHORTLISTED FOR THE ANDRÉ SIMON FOOD BOOK AWARDS 2025AS FEATURED ON BBC RADIO 4 THE FOOD PROGRAMME 16/01/2026"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 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, 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.
Idioma: Inglés
Editorial: Dorling Kindersley Ltd., 2025
Serie: The Science of Food, Libro 6 de 7. Libro 6 de 7 - The Science of Food
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Librería: PBShop.store UK, Fairford, GLOS, Reino UnidoPBShop.store UK
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EUR 25,23
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HRD. Condición: New. New Book. Shipped from UK. Established seller since 2000.
Idioma: Inglés
Editorial: Dorling Kindersley Ltd, London, 2025
Serie: The Science of Food, Libro 6 de 7. Libro 6 de 7 - The Science of Food
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Librería: Grand Eagle Retail, Bensenville, IL, Estados Unidos de AmericaGrand Eagle Retail
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EUR 35,60
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Hardcover. Condición: new. Hardcover. From kimchi to beer, kraut to kefir, discover the everyday science behind your favourite fermented food and drinksSHORTLISTED FOR THE ANDR SIMON FOOD BOOK AWARDS 2025AS FEATURED ON BBC RADIO 4 THE FOOD PROGRAMME 16/01/2026\"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 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, 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. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
Idioma: Inglés
Editorial: DK Adults, 2025
Serie: The Science of Food, Libro 6 de 7. Libro 6 de 7 - The Science of Food
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Librería: Kennys Bookshop and Art Galleries Ltd., Galway, GY, IrlandaKennys Bookshop and Art Galleries Ltd.
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EUR 25,22
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Condición: New. 2025. Hardcover. . . . . .
Idioma: Inglés
Editorial: Penguin Books, 2025
Serie: The Science of Food, Libro 6 de 7. Libro 6 de 7 - The Science of Food
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Librería: Majestic Books, Hounslow, Reino UnidoMajestic Books
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EUR 31,59
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Condición: New.
Idioma: Inglés
Editorial: DK, 2025
Serie: The Science of Food, Libro 6 de 7. Libro 6 de 7 - The Science of Food
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Librería: GreatBookPricesUK, Woodford Green, Reino UnidoGreatBookPricesUK
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EUR 22,92
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Condición: New.
Idioma: Inglés
Editorial: DK Adults, 2025
Serie: The Science of Food, Libro 6 de 7. Libro 6 de 7 - The Science of Food
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Librería: Kennys Bookstore, Olney, MD, Estados Unidos de AmericaKennys Bookstore
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Condición: New. 2025. Hardcover. . . . . . Books ship from the US and Ireland.
Idioma: Inglés
Editorial: DK, 2025
Serie: The Science of Food, Libro 6 de 7. Libro 6 de 7 - The Science of Food
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Librería: Chiron Media, Wallingford, Reino UnidoChiron Media
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EUR 22,42
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hardcover. Condición: New.
Idioma: Inglés
Editorial: DK, 2025
Serie: The Science of Food, Libro 6 de 7. Libro 6 de 7 - The Science of Food
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Librería: Ria Christie Collections, Uxbridge, Reino UnidoRia Christie Collections
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EUR 26,69
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Condición: New. In.
Idioma: Inglés
Editorial: Penguin Books, 2025
Serie: The Science of Food, Libro 6 de 7. Libro 6 de 7 - The Science of Food
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Librería: Books Puddle, New York, NY, Estados Unidos de AmericaBooks Puddle
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EUR 38,04
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Condición: New.
Idioma: Inglés
Editorial: Penguin Books, 2025
Serie: The Science of Food, Libro 6 de 7. Libro 6 de 7 - The Science of Food
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Librería: Biblios, frankfurt am main, HESSE, AlemaniaBiblios
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EUR 33,22
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Condición: New.
Idioma: Inglés
Editorial: DK, 2025
Serie: The Science of Food, Libro 6 de 7. Libro 6 de 7 - The Science of Food
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Librería: GreatBookPricesUK, Woodford Green, Reino UnidoGreatBookPricesUK
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EUR 26,73
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Condición: As New. Unread book in perfect condition.
Idioma: Inglés
Editorial: DK, 2025
Serie: The Science of Food, Libro 6 de 7. Libro 6 de 7 - The Science of Food
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Librería: Chiron Media, Wallingford, Reino UnidoChiron Media
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EUR 26,30
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hardcover. Condición: New.
Idioma: Inglés
Editorial: Dorling Kindersley Ltd, 2025
Serie: The Science of Food, Libro 6 de 7. Libro 6 de 7 - The Science of Food
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Librería: Revaluation Books, Exeter, Reino UnidoRevaluation Books
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Hardcover. Condición: Brand New. 224 pages. 8.74x0.87x10.43 inches. In Stock.
Idioma: Inglés
Editorial: Dorling Kindersley Ltd, 2025
Serie: The Science of Food, Libro 6 de 7. Libro 6 de 7 - The Science of Food
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Librería: THE SAINT BOOKSTORE, Southport, Reino UnidoTHE SAINT BOOKSTORE
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EUR 23,11
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Hardback. Condición: New. New copy - Usually dispatched within 4 working days.
Idioma: Inglés
Editorial: Van Ditmar Boeken B.V., 2025
Serie: The Science of Food, Libro 6 de 7. Libro 6 de 7 - The Science of Food
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Librería: Mooney's bookstore, Den Helder, HolandaMooney's bookstore
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EUR 35,99
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Condición: New.
Idioma: Inglés
Editorial: Dorling Kindersley Ltd. Okt 2025, 2025
Serie: The Science of Food, Libro 6 de 7. Libro 6 de 7 - The Science of Food
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Librería: Rheinberg-Buch Andreas Meier eK, Bergisch Gladbach, AlemaniaRheinberg-Buch Andreas Meier eK
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EUR 31,50
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Buch. Condición: Neu. Neuware -SHORTLISTED FOR THE ANDRÉ SIMON FOOD BOOK AWARDS 2025AS FEATURED ON BBC RADIO 4 THE FOOD PROGRAMME 16/01/2026'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 fermen…ters' KENJI MORIMOTO'A 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, 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. 224 pp. Englisch.
Idioma: Inglés
Editorial: Dorling Kindersley Ltd. Okt 2025, 2025
Serie: The Science of Food, Libro 6 de 7. Libro 6 de 7 - The Science of Food
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Librería: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, AlemaniaBuchWeltWeit Ludwig Meier e.K.
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EUR 31,50
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Buch. Condición: Neu. Neuware -SHORTLISTED FOR THE ANDRÉ SIMON FOOD BOOK AWARDS 2025AS FEATURED ON BBC RADIO 4 THE FOOD PROGRAMME 16/01/2026'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 fermen…ters' KENJI MORIMOTO'A 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, 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. 224 pp. Englisch.
Idioma: Inglés
Editorial: Dorling Kindersley Ltd. Okt 2025, 2025
Serie: The Science of Food, Libro 6 de 7. Libro 6 de 7 - The Science of Food
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Librería: Wegmann1855, Zwiesel, AlemaniaWegmann1855
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EUR 31,50
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Buch. Condición: Neu. Neuware -SHORTLISTED FOR THE ANDRÉ SIMON FOOD BOOK AWARDS 2025AS FEATURED ON BBC RADIO 4 THE FOOD PROGRAMME 16/01/2026'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 fermen…ters' KENJI MORIMOTO'A 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, 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.
Idioma: Inglés
Editorial: Dorling Kindersley Ltd, London, 2025
Serie: The Science of Food, Libro 6 de 7. Libro 6 de 7 - The Science of Food
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Librería: AussieBookSeller, Truganina, VIC, AustraliaAussieBookSeller
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EUR 31,23
Envío por EUR 32,40Se envía de Australia a Estados Unidos de AmericaCantidad disponible: 1 disponibles
Hardcover. Condición: new. Hardcover. From kimchi to beer, kraut to kefir, discover the everyday science behind your favourite fermented food and drinksSHORTLISTED FOR THE ANDR SIMON FOOD BOOK AWARDS 2025AS FEATURED ON BBC RADIO 4 THE FOOD PROGRAMME 16/01/2026\"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 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, 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. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.
Idioma: Inglés
Editorial: Dorling Kindersley Ltd, London, 2025
Serie: The Science of Food, Libro 6 de 7. Libro 6 de 7 - The Science of Food
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Librería: CitiRetail, Stevenage, Reino UnidoCitiRetail
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EUR 22,93
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Hardcover. Condición: new. Hardcover. From kimchi to beer, kraut to kefir, discover the everyday science behind your favourite fermented food and drinksSHORTLISTED FOR THE ANDR SIMON FOOD BOOK AWARDS 2025AS FEATURED ON BBC RADIO 4 THE FOOD PROGRAMME 16/01/2026\"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 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, 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. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.
Idioma: Inglés
Editorial: DK, 2025
Serie: The Science of Food, Libro 6 de 7. Libro 6 de 7 - The Science of Food
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Librería: Speedyhen, Hertfordshire, Reino UnidoSpeedyhen
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EUR 23,19
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Condición: NEW.
Idioma: Inglés
Editorial: Dorling Kindersley Ltd. Okt 2025, 2025
Serie: The Science of Food, Libro 6 de 7. Libro 6 de 7 - The Science of Food
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Librería: buchversandmimpf2000, Emtmannsberg, BAYE, Alemaniabuchversandmimpf2000
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EUR 31,50
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Buch. Condición: Neu. Neuware -SHORTLISTED FOR THE ANDRÉ SIMON FOOD BOOK AWARDS 2025AS FEATURED ON BBC RADIO 4 THE FOOD PROGRAMME 16/01/2026'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 fermen…ters' KENJI MORIMOTO'A 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, 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.Libri GmbH, Europaallee 1, 36244 Bad Hersfeld 224 pp. Englisch.
Idioma: Inglés
Editorial: Dorling Kindersley Ltd. Okt 2025, 2025
Serie: The Science of Food, Libro 6 de 7. Libro 6 de 7 - The Science of Food
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Librería: AHA-BUCH GmbH, Einbeck, AlemaniaAHA-BUCH GmbH
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EUR 31,98
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Buch. Condición: Neu. Neuware - SHORTLISTED FOR THE ANDRÉ SIMON FOOD BOOK AWARDS 2025AS FEATURED ON BBC RADIO 4 THE FOOD PROGRAMME 16/01/2026'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 ferme…nters' KENJI MORIMOTO'A 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, 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.
Idioma: Inglés
Editorial: Dorling Kindersley Ltd., 2025
Serie: The Science of Food, Libro 6 de 7. Libro 6 de 7 - The Science of Food
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Librería: preigu, Osnabrück, Alemaniapreigu
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EUR 26,90
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Buch. Condición: Neu. The Science of Fermentation | Robin Sherriff | Buch | The Science of Food | Englisch | 2025 | Dorling Kindersley Ltd. | EAN 9780241727287 | Verantwortliche Person für die EU: Libri GmbH, Europaallee 1, 36244 Bad Hersfeld, gpsr[at]libri[dot]de | Anbieter: preigu.
Idioma: Inglés
Editorial: Dorling Kindersley Ltd, GB, 2025
Serie: The Science of Food, Libro 6 de 7. Libro 6 de 7 - The Science of Food
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Librería: Rarewaves.com UK, London, Reino UnidoRarewaves.com UK
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EUR 27,40
Envío por EUR 75,44Se envía de Reino Unido a Estados Unidos de AmericaCantidad disponible: 2 disponibles
Hardback. Condición: New. AS FEATURED ON BBC RADIO 4 THE FOOD PROGRAMME*16/01/26"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 ins…pires" 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, 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.
Idioma: Inglés
Editorial: Dorling Kindersley Ltd. Okt 2025, 2025
Serie: The Science of Food, Libro 6 de 7. Libro 6 de 7 - The Science of Food
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Librería: Books-by-Floh, Paderborn, AlemaniaBooks-by-Floh
Contactar con el vendedorVendedor de 4 estrellasCondición: Nuevo
EUR 46,81
Envío por EUR 105,00Se envía de Alemania a Estados Unidos de AmericaCantidad disponible: 2 disponibles
Buch. Condición: Neu. Neuware -SHORTLISTED FOR THE ANDRÉ SIMON FOOD BOOK AWARDS 2025AS FEATURED ON BBC RADIO 4 THE FOOD PROGRAMME 16/01/2026'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 fermen…ters' KENJI MORIMOTO'A 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, 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. 224 pp. Englisch.
