The science of fermentation : explore the fascinating alchemy of fermented food and drink / Robin Sherriff.
Enter a marvelous microbial world 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.
Record details
- ISBN: 9798217126477
- ISBN: 9780241727287
- ISBN: 0241727286
- Physical Description: 223 pages : color illustrations ; 27 cm
- Edition: First American edition.
- Publisher: New York, N.Y. : DK Publishing, 2025.
Content descriptions
- General Note:
- Includes bibliographical references (page 220) and index.
Search for related items by subject
- Subject:
- Fermentation.
Fermented foods. - Genre:
- Informational works.
Cookbooks.
Available copies
- 7 of 10 copies available at NC Cardinal. (Show)
- 1 of 1 copy available at McDowell County Public Library.
Holds
- 1 current hold with 10 total copies.
Show Only Available Copies
| Location | Call Number / Copy Notes | Barcode | Shelving Location | Status | Due Date |
|---|---|---|---|---|---|
| Marion Library | 664.02 SHE (Text) | 37810435638415 | Adult Nonfiction | Available | - |
Accessibility Features
| LDR | 02222cam a2200397 i 4500 | ||
|---|---|---|---|
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| 003 | CARDINAL | ||
| 005 | 20260115214947.0 | ||
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| 020 | . | ‡a9780241727287 ‡q(hardcover) | |
| 020 | . | ‡a0241727286 ‡q(hardcover) | |
| 024 | 8 | . | ‡aCIPO000267575 |
| 035 | . | ‡a(OCoLC)1485076021 | |
| 035 | . | ‡z(OCoLC)1484064661 | |
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| 050 | 4. | ‡aTP371.44 ‡b.S54 2025 | |
| 082 | 4. | ‡a664.02 | |
| 100 | 1 | . | ‡aSherriff, Robin, ‡eauthor. |
| 245 | 1 | 4. | ‡aThe science of fermentation : ‡bexplore the fascinating alchemy of fermented food and drink / ‡cRobin Sherriff. |
| 250 | . | ‡aFirst American edition. | |
| 264 | 1. | ‡aNew York, N.Y. : ‡bDK Publishing, ‡c2025. | |
| 300 | . | ‡a223 pages : ‡bcolor illustrations ; ‡c27 cm | |
| 336 | . | ‡astill image ‡bsti ‡2rdacontent | |
| 336 | . | ‡atext ‡btxt ‡2rdacontent | |
| 337 | . | ‡aunmediated ‡bn ‡2rdamedia | |
| 338 | . | ‡avolume ‡bnc ‡2rdacarrier | |
| 500 | . | ‡aIncludes bibliographical references (page 220) and index. | |
| 520 | . | ‡aEnter a marvelous microbial world 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. | |
| 650 | 0. | ‡aFermentation. ‡0(CARDINAL)238458 | |
| 650 | 0. | ‡aFermented foods. ‡0(CARDINAL)698591 | |
| 655 | 7. | ‡aInformational works. ‡2lcgft ‡0(CARDINAL)351103 | |
| 655 | 7. | ‡aCookbooks. ‡2lcgft ‡0(CARDINAL)326315 | |
| 700 | 1 | . | ‡aDrain, Johnny, ‡ewriter of foreword. |
| 776 | 0 | 8. | ‡iebook version : ‡z9780241794739 |
| 901 | . | ‡a15731407 ‡bOCoLC ‡c15731407 ‡tbiblio ‡sSystem Local | |
