The Science of Fermentation - DK, Robin Sherriff NY fish or meat

fish or meat

from Spain to Jordan via Italy

With adjustable feet

FKA Twigs’ ‘M3LL155X’

whether draped over a favorite armchair or layered at the foot of a bed

The Science of Fermentation - DK, Robin Sherriff NY fish or meatThe 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