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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
'Entertaining, illuminating and insightful' Sandor Katz
'A gripping story full of glorious gems' Fergus Henderson
'Wild, funny, well researched, and full of flavour' René Redzepi, founder of Noma
'Clever, clear and insightful, this book is an indispensable guide to the new scientific and gastronomic frontier of fermentation' Heston Blumenthal
***
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.
'A gripping story full of glorious gems' Fergus Henderson
'Wild, funny, well researched, and full of flavour' René Redzepi, founder of Noma
'Clever, clear and insightful, this book is an indispensable guide to the new scientific and gastronomic frontier of fermentation' Heston Blumenthal
***
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.
- GenresNonfictionCookbooksFood
311 pages, Kindle Edition
Published June 12, 2025
11 people are currently reading
99 people want to read
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Displaying 1 - 4 of 4 reviews
August 15, 2025
Ever since I saw the horror short film "A Fermenting Woman" I have been interested in fermentation and afterwards I tried a couple of DIY videos on YouTube, though never dared dipping my toe for fear of the risks and my respect for the microbes. This book was fantastic and fascinating, and provides lots of geographical background for various fermented foods/drinks, and also lots of recipes for those who want to try. I might some day...
November 16, 2025
This book was an adventure to read, I’m going to buy some Koji right now. Ready for my fermentation-based mid-life crisis.
January 11, 2026
It was interesting to read about science behind the well-known fermented foods.
Nice to find things I’m already familiar with (like homemade butter, sauerkraut or sourdough bread),
really exciting to learn about “magic” world of miso (so complex and intriguing),
surprised to learn about enzyme syrup - turns out, my great grandmother made something similar with seasonal berries.
Really enjoyed F.F.A..Q. Section!
However, I felt like some chapters feel overloaded with abstract digressions rather than focused on the specific things. For example, while I understand that microbes are everywhere and play a crucial role in the future of the food industry - especially when it comes to reducing waste - this idea felt somewhat repetitive throughout the book.
But overall the book is good and opened up many interesting things to explore in the kitchen!
Nice to find things I’m already familiar with (like homemade butter, sauerkraut or sourdough bread),
really exciting to learn about “magic” world of miso (so complex and intriguing),
surprised to learn about enzyme syrup - turns out, my great grandmother made something similar with seasonal berries.
Really enjoyed F.F.A..Q. Section!
However, I felt like some chapters feel overloaded with abstract digressions rather than focused on the specific things. For example, while I understand that microbes are everywhere and play a crucial role in the future of the food industry - especially when it comes to reducing waste - this idea felt somewhat repetitive throughout the book.
But overall the book is good and opened up many interesting things to explore in the kitchen!
July 18, 2025
Foodie Scientist and stories of kitchen magic.. Really nice to have a glimpse into his world and curiosities.
Displaying 1 - 4 of 4 reviews