The Science of Fermentation
Slow Sauce
£25
A book on fermentation written by me! Co-founder of Slow Sauce, Robin Sherriff! All copies signed! // 'This deserves a slot on the kitchen shelf of every passionate cook' DAVID ZILBER 'A vital resource for the ferment-curious' JAMES READ 'This book will inspire a whole new generation of fermenters' KENJI MORIMOTO 'A rich resource that enlightens and inspires' MARK DIACONO Enter a marvellous 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
Slow Sauce's own words, read from their page.
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