发酵的科学 The Science of Fermentation

基本信息

by DK (Author) , Robin Sherriff (Author)

Format:Hardback 224 pages

Publisher:Dorling Kindersley Ltd

Imprint:DK

ISBN:9780241727287

Published:9 Oct 2025

Dimensions:261 x 216 (mm)

页面参数仅供参考，具体以实物为准

书籍简介

“这本书值得每一位热爱烹饪的厨友的厨房书架上都占有一席之地” DAVID ZILBER “对发酵好奇的人们来说，这是一本不可多得的资源” JAMES READ “这本书将激励新一代的发酵爱好者” KENJI MORIMOTO “一本启迪灵感、启迪心灵的丰富资源” MARK DIACONO 进入奇妙的微生物世界，探索发酵食品的迷人科学。每种文化都有悠久的发酵历史——从泡菜到啤酒，从康普茶到开菲尔，从酸面包到酱油——但我们很少思考这些日常美食背后复杂的科学原理。在《发酵的科学》一书中，发酵者协会的作者兼首席执行官 Robin Sherriff 深入探究了基本发酵背后复杂的微生物学和化学原理，揭示了塑造风味、保存食物和丰富我们饮食的隐形生态系统。

了解发酵食品和饮料如何彻底改变我们的味觉和健康，探索你爱的泡菜背后的科学原理，并学习如何在自己的厨房里重现它们。本书包含30多种发酵食品的食谱、分步摄影、实用技巧和故障排除建议，以及Johnny Drain博士撰写的序言，以及James Read、Kenji Morimoto、Kirsten K. Shockey、Mark Dredge和Olia Hercules等世界各地专家的贡献——本书涵盖了你理解和探索发酵奥秘所需的一切。

“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 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.

作者简介

Robin Sherriff 是发酵者协会 (The Fermenters Guild) 的首席执行官、曲酒厨房 (The Koji Kitchen) 的老板以及 Slow Sauce 的联合创始人。在学习化学和生物学之后，Robin 走过了一段辉煌的人生历程，从公园管理员到自行车修理工，从动物疫苗研究员到维多利亚糖果厂的现场经理，终回到家乡攻读美食学硕士学位。Robin 在京都完成了关于日本威士忌哲学的论文，在那里他学习了清酒和曲酒。2020 年，他在爱丁堡创办了曲酒厨房 (The Koji Kitchen)，并于 2025 年与他人共同创立了苏格兰第一家味噌和酱油酿酒厂 Slow Sauce。

Robin 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 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.