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00 cm / W9
From the Robert Herder Collection
but the starting point is always the vegetable
and Pasticcini di Pistacchio Con Gelsomino
The Science of Fermentation - DK, Robin Sherriff NY 00 cm / W9The 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
US$ 135.00
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US$ 124.50