Adventures in Fermentation

From Ancient Origins to Culinary Frontiers, an Exploration of the Microbes That Shape the World We Live In

'Clever, clear and insightful, this book is an indispensable guide to the new scientific and gastronomic frontier of fermentation' Heston Blumenthal


'Entertaining, illuminating and insightful' Sandor Katz

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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 his scientific discoveries to create an unprecedented depiction of the power of 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 perfecting the fine art of fuzzy koji and umami-rich miso in Japan – and shares recipes for his culinary delights along the way.

Whether you are an aspiring fermenter, interested in how fermented food can improve your gut health, or simply curious about the wonders of microbial life, this book will transform the way you see – and taste – the world.

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'A gripping story full of glorious gems' Fergus Henderson

'Wild, funny, well researched, and full of flavour' René Redzepi, founder of Noma

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