📗 Libro en inglés THE SCIENCE OF FERMENTATION

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