robin sherriff (13 Ergebnisse)

Zustand: 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.

HRD. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

HRD. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

Zustand: New.

Zustand: New. 2025. Hardcover. . . . . . Books ship from the US and Ireland.

Zustand: New. In.

Hardcover. Zustand: Brand New. 224 pages. 8.74x0.87x10.43 inches. In Stock.

Zustand: NEW.

Buch. Zustand: 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.

Buch. Zustand: 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.

Buch. Zustand: 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.

Zustand: New. In.

Buch. Zustand: 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.