Name: Fermentation for Your Culinary Delight
SKU: 67155057
Price: 44.50 EUR
Availability: InStock
Author: Charles Bamforth
ISBN: 9780197799994

portada Fermentation for Your Culinary Delight

Type

Physical Book

Author

Charles Bamforth

Publisher

Oxford University Press

Year

2026

Language

English

Pages

160

Format

Hardcover

Dimensions

23.5x15.6 cm

ISBN13

9780197799994

Fermentation for Your Culinary Delight

Charles Bamforth (Author) · Oxford University Press · Hardcover

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Synopsis "Fermentation for Your Culinary Delight"

What do all these have in common: beer, bread, cheese, yogurt, cured meats, pickled fish, vinegar, cider, wine, distilled beverages, tea, coffee, cocoa, and chocolate? Answer: they are all products of fermentation: the use of microorganisms to convert a raw material (say milk in the case of cheese; grain in the case of beer; grapes in the case of wine) into a longer lasting and more enjoyable product. If you have ever wondered how these products are made and why they have the properties they do, then read this book. Fermentation has always been at the heart of the human diet. Fundamentally it is the action of microorganisms (or to a lesser extent components of these organisms, notably enzymes) to convert a food material into a form that is safe to consume and desirable for its inherent flavour and appearance. Fermentation for Your Culinary Delight discusses, in accessible terms, the underpinning science of these foodstuffs and the processes involved in their production. The author, Charles W. Bamforth, explores the basics of the science of fermentation in an easy-to-understand manner for all types of readers. He leads the reader through the breadth of fermented products, interspersing the descriptions with many personal and humorous anecdotes that bring colour to the narrative.

Charles Bamforth

(Author)

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Charles William Bamforth, FRSB, FCIBD, conocido como Charlie Bamforth, es un científico inglés especializado en malteado y elaboración de cerveza. Fue presidente del Instituto de Elaboración de Cerveza y Destilación y también ocupó la cátedra Anheuser-Busch de Ciencias del Malteado y la Elaboración de Cerveza en la Universidad de California, Davis, entre 1999 y 2018. Tras su jubilación como Profesor Emérito Distinguido de la universidad, se convirtió en Asesor Principal de Calidad de la cervecera Sierra Nevada.

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