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The Science of Fermentation: Explore the Fascinating Alchemy of Fermented Food and Drink (The Science of Food)
Book 6 of 7: The Science of FoodSeller: Devils in the Detail Ltd, Oxford, United Kingdom
Seller rating 5 out of 5 stars
US$ 11.27
US$ 21.19 shipping
Ships from United Kingdom to U.S.A.Quantity: 1 available
Add to basketCondition: 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.
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The Science of Fermentation
Book 6 of 7: The Science of FoodLanguage: English
Published by Dorling Kindersley Ltd, GB, 2025
ISBN 10: 0241727286 ISBN 13: 9780241727287
Seller: Rarewaves.com USA, London, LONDO, United Kingdom
Seller rating 5 out of 5 stars
Hardback. Condition: 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.
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The Science of Fermentation
Book 6 of 7: The Science of FoodLanguage: English
Published by Dorling Kindersley Ltd., 2025
ISBN 10: 0241727286 ISBN 13: 9780241727287
Seller: PBShop.store UK, Fairford, GLOS, United Kingdom
Seller rating 5 out of 5 stars
US$ 28.81
US$ 8.96 shipping
Ships from United Kingdom to U.S.A.Quantity: 15 available
Add to basketHRD. Condition: New. New Book. Shipped from UK. Established seller since 2000.
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Hardback. Condition: New.
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Hardcover. Condition: New.
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The Science of Fermentation
Book 6 of 7: The Science of FoodSeller: Kennys Bookshop and Art Galleries Ltd., Galway, GY, Ireland
Seller rating 5 out of 5 stars
Condition: New. 2025. Hardcover. . . . . .
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Science of Fermentation
Book 6 of 7: The Science of FoodLanguage: English
Published by DK Publishing (Dorling Kindersley) December 2025, 2025
ISBN 13: 9798217126477
Hardcover. Condition: New. Firefly sells new and used books through our store front. We try to add a detailed description to as many titles as possible. If you have questions regarding this title, please contact us. Photos available on request.
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HRD. Condition: New. New Book. Shipped from UK. Established seller since 2000.
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Condition: New.
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Condition: New. 2025. Hardcover. . . . . . Books ship from the US and Ireland.
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The Science of Fermentation
Book 6 of 7: The Science of FoodSeller: Ria Christie Collections, Uxbridge, United Kingdom
Seller rating 5 out of 5 stars
US$ 30.48
US$ 15.88 shipping
Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketCondition: New. In.
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Condition: New.
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The Science of Fermentation
Book 6 of 7: The Science of FoodSeller: Rarewaves.com USA, London, LONDO, United Kingdom
Seller rating 5 out of 5 stars
Hardback. Condition: New.
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Condition: New.
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Science Of Fermentation
Book 6 of 7: The Science of FoodLanguage: English
Published by Dorling Kindersley Ltd, 2025
ISBN 10: 0241727286 ISBN 13: 9780241727287
US$ 33.53
US$ 19.88 shipping
Ships from United Kingdom to U.S.A.Quantity: 2 available
Add to basketHardcover. Condition: Brand New. 224 pages. 8.74x0.87x10.43 inches. In Stock.
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Condition: New. Special order item direct from the distributor.
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Science of Fermentation
Book 6 of 7: The Science of FoodSeller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
US$ 40.69
US$ 19.88 shipping
Ships from United Kingdom to U.S.A.Quantity: 5 available
Add to basketCondition: New.
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The Science of Fermentation
Book 6 of 7: The Science of FoodLanguage: English
Published by Dorling Kindersley Ltd. Okt 2025, 2025
ISBN 10: 0241727286 ISBN 13: 9780241727287
Seller: Rheinberg-Buch Andreas Meier eK, Bergisch Gladbach, Germany
Seller rating 5 out of 5 stars
Buch. Condition: 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 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. 224 pp. Englisch.
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The Science of Fermentation
Book 6 of 7: The Science of FoodLanguage: English
Published by Dorling Kindersley Ltd. Okt 2025, 2025
ISBN 10: 0241727286 ISBN 13: 9780241727287
Seller: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Germany
Seller rating 5 out of 5 stars
Buch. Condition: 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 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. 224 pp. Englisch.
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The Science of Fermentation
Book 6 of 7: The Science of FoodLanguage: English
Published by Dorling Kindersley Ltd. Okt 2025, 2025
ISBN 10: 0241727286 ISBN 13: 9780241727287
Buch. Condition: 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 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.
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US$ 26.48
US$ 54.34 shipping
Ships from United Kingdom to U.S.A.Quantity: 19 available
Add to basketCondition: NEW.
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Hardback. Condition: New.
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paperback. Condition: Good. Connecting readers with great books since 1972! Used textbooks may not include companion materials such as access codes, etc. May have some wear or writing/highlighting. We ship orders daily and Customer Service is our top priority!
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Science of Fermentation
Book 6 of 7: The Science of FoodSeller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
US$ 80.44
US$ 19.88 shipping
Ships from United Kingdom to U.S.A.Quantity: 5 available
Add to basketCondition: As New. Unread book in perfect condition.
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The Science of Fermentation
Book 6 of 7: The Science of FoodLanguage: English
Published by Dorling Kindersley Ltd. Okt 2025, 2025
ISBN 10: 0241727286 ISBN 13: 9780241727287
Seller: buchversandmimpf2000, Emtmannsberg, BAYE, Germany
Seller rating 5 out of 5 stars
Buch. Condition: 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 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.Libri GmbH, Europaallee 1, 36244 Bad Hersfeld 224 pp. Englisch.
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Condition: New.
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Condition: As New. Unread book in perfect condition.
