{"product_id":"the-science-of-fermentation","title":"The Science Of Fermentation","description":"\u003cp class=\"MsoNormal\"\u003e\u003cb\u003e“This deserves a slot on the kitchen shelf of every\npassionate cook” DAVID ZILBER\u003cbr\u003e\n“A vital resource for the ferment-curious” JAMES READ\u003cbr\u003e\n“This book will inspire a whole new generation of fermenters” KENJI MORIMOTO\u003cbr\u003e\n“A rich resource that enlightens and inspires” MARK DIACONO\u003cbr\u003e\n\u003cbr\u003e\nEnter a marvellous microbial world and explore the fascinating science of\nfermented foods.\u003c\/b\u003e\u003cbr\u003e\n\u003cbr\u003e\nEvery culture has a long history of fermentation – from kimchi to beer,\nkombucha to kefir, and sourdough to soy sauce – but rarely do we contemplate\nthe complex science behind these everyday treats.\u003cbr\u003e\n\u003cbr\u003e\nIn \u003ci\u003eThe Science of Fermentation\u003c\/i\u003e, author and CEO of the Fermenters\nGuild, Robin Sherriff dives into the complex microbiology and chemistry behind\nessential ferments, revealing the invisible ecosystems that shape flavour,\npreserve food, and enrich our diets.\u003cbr\u003e\n\u003cbr\u003e\nLearn how fermented food and drinks have changed our palates and health\nforever, explore scientific processes behind your favourite pickles, and\ndiscover how to recreate them in your own kitchen.\u003cbr\u003e\n\u003cbr\u003e\nWith recipes for more than 30 ferments, step-by-step photography, tips and\ntroubleshooting advice, plus a foreword by Dr Johnny Drain and contributions\nfrom experts from around the world – including James Read, Kenji Morimoto,\nKirsten K. Shockey, Mark Dredge, and Olia Hercules – this is everything you\nneed to understand and explore the alchemy of fermentation.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp class=\"MsoNormal\"\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp class=\"MsoNormal\"\u003e\u003cb\u003eRobin Sherriff\u003c\/b\u003e is the CEO of The Fermenters\nGuild, owner of The Koji Kitchen, and co-founder of Slow Sauce. After studying\nchemistry and biology, Robin took the scenic route from park ranger to bike\nmechanic, and animal vaccine researcher to Victorian confectionery plant site\nmanager, before going back to study for an MSc in Gastronomy. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\n\n\n\n\n\n\u003c\/p\u003e\u003cp class=\"MsoNormal\"\u003eRobin wrote his thesis on Japanese whisky philosophy in\nKyoto, where he learned about saké and koji. In 2020, he started The Koji\nKitchen in Edinburgh, and in 2025, he co-founded Slow Sauce, Scotland’s first\nmiso and shoyu brewery.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e","brand":"TIMES DISTRIBUTION PTE LTD","offers":[{"title":"Default Title","offer_id":44684644810959,"sku":"9780241727287","price":54.5,"currency_code":"SGD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0574\/5662\/3823\/files\/download_8030b35b-9793-4168-96d5-f9bf7ca77b93.jpg?v=1773307079","url":"https:\/\/popular.baby\/products\/the-science-of-fermentation","provider":"Popular Book Company Pte Ltd","version":"1.0","type":"link"}