The Science of Fermentation by Dk

The Science of Fermentation by Dk

SHORTLISTED FOR THE ANDRÉ SIMON FOOD BOOK AWARDS 2025
AS 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 DIACONO

Enter 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.

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.

SKU	Unavailable
ISBN 13	9780241727287
ISBN 10	0241727286
Title	The Science of Fermentation
Author	Dk
Series	The Science Of Food
Condition	Unavailable
Binding Type	Hardback
Publisher	Dorling Kindersley Ltd
Year published	2025-10-09
Number of pages	224
Cover note	Book picture is for illustrative purposes only, actual binding, cover or edition may vary.