The Science of Fermentation - DK, Robin Sherriff Formakami and cookery school

and cookery school

Created using a cold-forming riveting technique developed by designer Jonas Trampedach in 2011

in these essays

Compact yet expressive

The Science of Fermentation - DK, Robin Sherriff Formakami and cookery schoolThe Science of Fermentation explores the unseen world that shapes some of the foods and drinks we rely on most. From kimchi and kefir to beer, kombucha and sourdough, fermentation is embedded in cultures around the world yet the science behind it often remains invisible. Written by Robin Sherriff, author and CEO of the Fermenters Guild, the book unpacks the microbiology and chemistry that drive fermentation, revealing how microbial ecosystems develop