The Science of Fermentation by DK and Robin Sherriff is an accessible and visually engaging guide to one of the oldest and most fascinating processes in food science. Explore how fermentation transforms simple ingredients into flavourful, nutrient-rich foods, and discover the science behind everyday favourites from bread to yogurt, kimchi to kombucha.
Ideal for curious readers, home cooks, and science enthusiasts, this book explains key concepts in a clear, practical way. The Science of Fermentation combines expert knowledge with an easy-to-follow style, helping you understand the techniques, benefits, and creative possibilities of fermentation in daily cooking.
