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Adventures in Fermentation
From Ancient Origins to Culinary Frontiers, an Exploration of the Microbes That Shape the World We Live In
Brief Description
Embark on a tantalising journey into the weird and wonderful world of fermentation. Dr Johnny Drain has spent his career exploring how fermentation has shaped the bodies we inhabit, the foods we eat, and the world we live in. From making live yoghurt in his grandma's...
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Adventures in Fermentation
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Description
Embark on a tantalising journey into the weird and wonderful world of fermentation.
Dr Johnny Drain has spent his career exploring how fermentation has shaped the bodies we inhabit, the foods we eat, and the world we live in. From making live yoghurt in his grandma's kitchen to fermenting butter at the world's best restaurant, Noma, Dr Drain's fascination with the magic of fermentation has led him around the globe.
Adventures in Fermentation charts his culinary escapades and scientific discoveries to give us unprecedented insights into the microbial world. With irresistible wit and verve, chef and scientist Dr Drain illuminates the vast and unsung possibilities that fermentation brings to the table—from sweet enzyme syrups made from red mangos in Brazil to the fine art of fuzzy koji and umami-rich miso in Japan. He even shares his favourite recipes for you to follow in his footsteps.
Whether you are an aspiring fermenter, interested in improving your gut health, or simply curious about the wonders of microbial life, this book will transform the way you see—and taste—the world.
Book Details
INFORMATION
ISBN: 9781405966900
Publisher: Penguin Books Ltd
Format: Paperback / softback
Date Published: 28 May 2026
Country: United Kingdom
Imprint: Penguin Books Ltd
Audience: General / adult
DIMENSIONS
Spine width: 23.0mm
Width: 128.0mm
Height: 196.0mm
Weight: 240g
Pages: 320
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About the Author
Dr Johnny Drain works at the cutting edge of food, fermentation and sustainability, exploring how we can feed the world in a more healthy, equitable and ecologically-friendly way. Part-cook, part-designer and part-scientist (having earned his PhD in Materials Science from the University of Oxford), his collaborators have included Noma's Nordic Food Lab, zero-waste pioneers Silo and the Argentinian Ministry of Agriculture. Johnny co-founded MOLD Magazine, and as an occasional TV presenter his work has garnered millions of views online. Most recently he set up Win-Win, which became the world's first company to bring a cocoa-free chocolate to market in 2022.
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