- Hardcover
- Used

Seller: BetterBookDeals, Scarborough, ON, CanadaBetterBookDeals
AbeBooks seller since September 3, 2026
Condition: Used - Very good
US$ 144.00
Quantity: 1 available
Add to basketSeller Inventory # ABE-00000060976
- Title
- The Science of Fermentation
- Author
- Sherriff, Robin
- Publisher
- DK
- Publication year
- 2025
- Condition
- Very Good
- Binding
- Hardcover
- Language
- English
- ISBN 13
- 9798217126477
- Series
- Book 6 of 7: The Science of Food
“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 marvelous 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 flavor, preserve food, and enrich our diets.
Learn how fermented food and drinks have changed our palates and health forever, explore scientific processes behind your favorite 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.
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About the Author
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BetterBookDeals
Scarborough, ON, Canada
AbeBooks seller since September 3, 2026
Shipping rates from Canada to U.S.A.
| Item | 9 to 14 business days | 8 to 13 business days |
|---|---|---|
| First item | US$ 47.98 | US$ 57.98 |
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BetterBookDeals
ON, Canada