9798217126477 - the science of fermentation (science of food) von dorling kindersley; sherriff, robin (2 Ergebnisse)
Sprache: Englisch
Verlag: DK Publishing (Dorling Kindersley), 2025
- Hardcover
Anbieter: PBShop.store US, Wood Dale, IL, USAPBShop.store US
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EUR 36,87
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HRD. Zustand: New. New Book. Shipped from UK. Established seller since 2000.
Sprache: Englisch
Verlag: DK Publishing (Dorling Kindersley) Dez 2025, 2025
- Hardcover
Anbieter: AHA-BUCH GmbH, Einbeck, DeutschlandAHA-BUCH GmbH
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EUR 43,00
EUR 37,54 VersandVersand von Deutschland nach USAAnzahl: 2 verfügbar
Buch. Zustand: Neu. Neuware - "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 marvelous microbial wor…ld 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.
