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The science of fermentation
Sherriff, Robin2025
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Robin Sherriff dives into the processes behind essential ferments, revealing the complex microbiology and chemistry responsible for the sensational flavours and gut-boosting effects of fermented foods. Learn how cultured food and drinks have changed our palates and health forever, explore the scientific processes behind your favourite ferments, and discover how to recreate them in your own kitchen.
Main title:
The science of fermentation / Robin Sherriff.
Author:
Sherriff, Robin, author
Imprint:
London : Dorling Kindersley Limited, 2025.
Collation:
224 pages : illustrations (colour) ; 27 cm
ISBN:
9780241727287 (hbk. :)
Dewey class:
664.024664.024 SHER
Language:
English
BRN:
8922029
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