Robin Sherriff’s The Science of Fermentation is a visually engaging exploration into the realm of fermented foods and drinks, published by Dorling Kindersley. This book excels in being both comprehensive and accessible, making it a delightful read without overwhelming the reader with dense text. It offers various practical, illustrated guides that empower readers to try fermenting at home, covering foods like pickles, kimchi, miso, and koji—skills that may surprise many who thought such practices were out of reach.
Wine is featured, albeit as a smaller component of the extensive narrative on fermentation. Notably, the author had a hand in crafting the wine section, which ties neatly into a broader understanding of fermentation’s applications. The book is priced at an RRP of £25, representing good value for anyone interested in this fascinating culinary art.
For more information, visit the book’s page here.