Science of Fermentation | 誠品線上

Science of Fermentation

內容簡介

內容簡介 「對發酵愛好者來說，是一本重要的資源」——詹姆斯．瑞德（James Read） 「這本書將激勵新一代發酵愛好者」——森本健司（Kenji Morimoto） 「豐富的資源，既啟發又照亮」——馬克．迪亞科諾（Mark Diacono）進入奇妙的微生物世界，探索發酵食品背後迷人的科學。每個文化都有悠久的發酵歷史——從泡菜到啤酒，康普茶到克菲爾，酸種麵包到醬油——但我們很少思考這些日常美味背後複雜的科學原理。在《發酵科學》（The Science of Fermentation）中，作者兼發酵者公會（Fermenters Guild）執行長羅賓．謝里夫（Robin Sherriff）深入剖析重要發酵過程中的微生物學與化學，揭示塑造風味、保存食物並豐富我們飲食的無形生態系。了解發酵食品和飲料如何永遠改變我們的味覺與健康，探索你最愛的醃製食品背後的科學過程，並學會如何在家中重現這些美味。 書中包含超過30道發酵食譜，搭配逐步圖解、技巧與故障排除建議，前言由約翰尼．德蘭博士（Dr Johnny Drain）撰寫，並由來自世界各地的專家貢獻，包括詹姆斯．瑞德、森本健司、柯斯汀．K．肖基、馬克．德瑞奇和奧莉亞．赫拉克里斯，這是你理解與探索發酵魔法的全方位指南。“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 DIACONOEnter 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 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 flavour, preserve food, and enrich our diets.Learn how fermented food and drinks have changed our palates and health forever, explore scientific processes behind your favourite pickles, and discover how to recreate them in your own kitchen.With recipes for more than 30 ferments, step-by-step photography, tips and troubleshooting advice, plus a foreword by Dr Johnny Drain and contributions from experts from around the world – including James Read, Kenji Morimoto, Kirsten K. Shockey, Mark Dredge, and Olia Hercules – this is everything you need to understand and explore the alchemy of fermentation.

作者介紹

作者介紹 Robin SherriffRobin Sherriff is the CEO of The Fermenters Guild, owner of The Koji Kitchen, and co-founder of Slow Sauce. After studying chemistry and biology, Robin took the scenic route from park ranger to bike mechanic, and animal vaccine researcher to Victorian confectionery plant site manager, before going back to study for an MSc in Gastronomy. Robin wrote his thesis on Japanese whisky philosophy in Kyoto, where he learned about saké and koji. In 2020, he started The Koji Kitchen in Edinburgh, and in 2025, he co-founded Slow Sauce, Scotland’s first miso and shoyu brewery.

商品規格

最佳賣點

最佳賣點 : 了解發酵食品和飲料如何永遠改變我們的味覺與健康，探索你最愛的醃製食品背後的科學過程，並學會如何在家中重現這些美味。

活動

• 12/12前 圖書滿$999折$120
• 12/12前 全站滿$2,500折$250
• 12/12前 全站滿$1,600折$160
• 12/12前 全站滿$5,000折$600
• 12/12前 全站滿$8,000折$1,000