9780241727287 - the science of fermentation: explore the fascinating alchemy of fermented food and drink di dk (30 risultati)
Lingua: Inglese
Editore: DK, 2025
Serie: The Science of Food, Libro 6 di 7. Libro 6 di 7 - The Science of Food
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Da: Devils in the Detail Ltd, Oxford, Regno UnitoDevils in the Detail Ltd
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EUR 9,87
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Condizione: 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.
Lingua: Inglese
Editore: DK, 2025
Serie: The Science of Food, Libro 6 di 7. Libro 6 di 7 - The Science of Food
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Da: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
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Condizione: As New. Unread book in perfect condition.
Lingua: Inglese
Editore: DK, 2025
Serie: The Science of Food, Libro 6 di 7. Libro 6 di 7 - The Science of Food
- Rilegato
Da: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
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Condizione: New.
Lingua: Inglese
Editore: Dorling Kindersley Ltd, GB, 2025
Serie: The Science of Food, Libro 6 di 7. Libro 6 di 7 - The Science of Food
- Rilegato
Da: Rarewaves.com USA, London, LONDO, Regno UnitoRarewaves.com USA
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Hardback. Condizione: 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.
Lingua: Inglese
Editore: Dorling Kindersley Ltd., 2025
Serie: The Science of Food, Libro 6 di 7. Libro 6 di 7 - The Science of Food
- Rilegato
Da: PBShop.store UK, Fairford, GLOS, Regno UnitoPBShop.store UK
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HRD. Condizione: New. New Book. Shipped from UK. Established seller since 2000.
Lingua: Inglese
Editore: Dorling Kindersley Ltd, London, 2025
Serie: The Science of Food, Libro 6 di 7. Libro 6 di 7 - The Science of Food
- Rilegato
Da: Grand Eagle Retail, Bensenville, IL, U.S.A.Grand Eagle Retail
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EUR 35,60
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Hardcover. Condizione: 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.
Lingua: Inglese
Editore: DK Adults, 2025
Serie: The Science of Food, Libro 6 di 7. Libro 6 di 7 - The Science of Food
- Rilegato
Da: Kennys Bookshop and Art Galleries Ltd., Galway, GY, IrlandaKennys Bookshop and Art Galleries Ltd.
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Condizione: New. 2025. Hardcover. . . . . .
Lingua: Inglese
Editore: Penguin Books, 2025
Serie: The Science of Food, Libro 6 di 7. Libro 6 di 7 - The Science of Food
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Da: Majestic Books, Hounslow, Regno UnitoMajestic Books
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EUR 31,59
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Condizione: New.
Lingua: Inglese
Editore: DK, 2025
Serie: The Science of Food, Libro 6 di 7. Libro 6 di 7 - The Science of Food
- Rilegato
Da: GreatBookPricesUK, Woodford Green, Regno UnitoGreatBookPricesUK
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Condizione: New.
Lingua: Inglese
Editore: DK Adults, 2025
Serie: The Science of Food, Libro 6 di 7. Libro 6 di 7 - The Science of Food
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Da: Kennys Bookstore, Olney, MD, U.S.A.Kennys Bookstore
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Condizione: New. 2025. Hardcover. . . . . . Books ship from the US and Ireland.
Lingua: Inglese
Editore: DK, 2025
Serie: The Science of Food, Libro 6 di 7. Libro 6 di 7 - The Science of Food
- Rilegato
Da: Chiron Media, Wallingford, Regno UnitoChiron Media
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EUR 22,42
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hardcover. Condizione: New.
Lingua: Inglese
Editore: DK, 2025
Serie: The Science of Food, Libro 6 di 7. Libro 6 di 7 - The Science of Food
- Rilegato
Da: Ria Christie Collections, Uxbridge, Regno UnitoRia Christie Collections
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EUR 26,69
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Condizione: New. In.
Lingua: Inglese
Editore: Penguin Books, 2025
Serie: The Science of Food, Libro 6 di 7. Libro 6 di 7 - The Science of Food
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Da: Books Puddle, New York, NY, U.S.A.Books Puddle
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Condizione: New.
Lingua: Inglese
Editore: Penguin Books, 2025
Serie: The Science of Food, Libro 6 di 7. Libro 6 di 7 - The Science of Food
- Rilegato
Da: Biblios, frankfurt am main, HESSE, GermaniaBiblios
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Condizione: New.
Lingua: Inglese
Editore: DK, 2025
Serie: The Science of Food, Libro 6 di 7. Libro 6 di 7 - The Science of Food
- Rilegato
Da: GreatBookPricesUK, Woodford Green, Regno UnitoGreatBookPricesUK
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Condizione: As New. Unread book in perfect condition.
Lingua: Inglese
Editore: DK, 2025
Serie: The Science of Food, Libro 6 di 7. Libro 6 di 7 - The Science of Food
- Rilegato
Da: Chiron Media, Wallingford, Regno UnitoChiron Media
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hardcover. Condizione: New.
Lingua: Inglese
Editore: Dorling Kindersley Ltd, 2025
Serie: The Science of Food, Libro 6 di 7. Libro 6 di 7 - The Science of Food
- Rilegato
Da: Revaluation Books, Exeter, Regno UnitoRevaluation Books
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Hardcover. Condizione: Brand New. 224 pages. 8.74x0.87x10.43 inches. In Stock.
Lingua: Inglese
Editore: Dorling Kindersley Ltd, 2025
Serie: The Science of Food, Libro 6 di 7. Libro 6 di 7 - The Science of Food
- Rilegato
Da: THE SAINT BOOKSTORE, Southport, Regno UnitoTHE SAINT BOOKSTORE
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Hardback. Condizione: New. New copy - Usually dispatched within 4 working days.
Lingua: Inglese
Editore: Van Ditmar Boeken B.V., 2025
Serie: The Science of Food, Libro 6 di 7. Libro 6 di 7 - The Science of Food
- Rilegato
Da: Mooney's bookstore, Den Helder, Paesi BassiMooney's bookstore
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Condizione: New.
Lingua: Inglese
Editore: Dorling Kindersley Ltd. Okt 2025, 2025
Serie: The Science of Food, Libro 6 di 7. Libro 6 di 7 - The Science of Food
- Rilegato
Da: Rheinberg-Buch Andreas Meier eK, Bergisch Gladbach, GermaniaRheinberg-Buch Andreas Meier eK
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Buch. Condizione: 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. 224 pp. Englisch.
Lingua: Inglese
Editore: Dorling Kindersley Ltd. Okt 2025, 2025
Serie: The Science of Food, Libro 6 di 7. Libro 6 di 7 - The Science of Food
- Rilegato
Da: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, GermaniaBuchWeltWeit Ludwig Meier e.K.
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EUR 31,50
EUR 23,00 spedizioneSpedito da Germania a U.S.A.Quantità: 2 disponibili
Buch. Condizione: 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. 224 pp. Englisch.
Lingua: Inglese
Editore: Dorling Kindersley Ltd. Okt 2025, 2025
Serie: The Science of Food, Libro 6 di 7. Libro 6 di 7 - The Science of Food
- Rilegato
Da: Wegmann1855, Zwiesel, GermaniaWegmann1855
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EUR 31,50
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Buch. Condizione: 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.
Lingua: Inglese
Editore: Dorling Kindersley Ltd, London, 2025
Serie: The Science of Food, Libro 6 di 7. Libro 6 di 7 - The Science of Food
- Rilegato
Da: AussieBookSeller, Truganina, VIC, AustraliaAussieBookSeller
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Hardcover. Condizione: 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.
Lingua: Inglese
Editore: Dorling Kindersley Ltd, London, 2025
Serie: The Science of Food, Libro 6 di 7. Libro 6 di 7 - The Science of Food
- Rilegato
Da: CitiRetail, Stevenage, Regno UnitoCitiRetail
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 22,90
EUR 42,94 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 1 disponibili
Hardcover. Condizione: 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.
Lingua: Inglese
Editore: DK, 2025
Serie: The Science of Food, Libro 6 di 7. Libro 6 di 7 - The Science of Food
- Rilegato
Da: Speedyhen, Hertfordshire, Regno UnitoSpeedyhen
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EUR 23,19
EUR 47,59 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 19 disponibili
Condizione: NEW.
Lingua: Inglese
Editore: Dorling Kindersley Ltd. Okt 2025, 2025
Serie: The Science of Food, Libro 6 di 7. Libro 6 di 7 - The Science of Food
- Rilegato
Da: buchversandmimpf2000, Emtmannsberg, BAYE, Germaniabuchversandmimpf2000
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EUR 31,50
EUR 60,00 spedizioneSpedito da Germania a U.S.A.Quantità: 2 disponibili
Buch. Condizione: 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.Libri GmbH, Europaallee 1, 36244 Bad Hersfeld 224 pp. Englisch.
Lingua: Inglese
Editore: Dorling Kindersley Ltd. Okt 2025, 2025
Serie: The Science of Food, Libro 6 di 7. Libro 6 di 7 - The Science of Food
- Rilegato
Da: AHA-BUCH GmbH, Einbeck, GermaniaAHA-BUCH GmbH
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EUR 31,98
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Buch. Condizione: 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 ferm…enters' 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.
Lingua: Inglese
Editore: Dorling Kindersley Ltd., 2025
Serie: The Science of Food, Libro 6 di 7. Libro 6 di 7 - The Science of Food
- Rilegato
Da: preigu, Osnabrück, Germaniapreigu
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EUR 26,90
EUR 70,00 spedizioneSpedito da Germania a U.S.A.Quantità: 5 disponibili
Buch. Condizione: 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.
Lingua: Inglese
Editore: Dorling Kindersley Ltd, GB, 2025
Serie: The Science of Food, Libro 6 di 7. Libro 6 di 7 - The Science of Food
- Rilegato
Da: Rarewaves.com UK, London, Regno UnitoRarewaves.com UK
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EUR 27,40
EUR 75,44 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 2 disponibili
Hardback. Condizione: 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 in…spires" 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.
Lingua: Inglese
Editore: Dorling Kindersley Ltd. Okt 2025, 2025
Serie: The Science of Food, Libro 6 di 7. Libro 6 di 7 - The Science of Food
- Rilegato
Da: Books-by-Floh, Paderborn, GermaniaBooks-by-Floh
Contatta il venditoreVenditore con 4 stelleCondizione: Nuovo
EUR 46,81
EUR 105,00 spedizioneSpedito da Germania a U.S.A.Quantità: 2 disponibili
Buch. Condizione: 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. 224 pp. Englisch.
