ADVENTURES IN FERMENTATION (PB)

Without fermentation, we’d have no bread, butter, wine, or antibiotics. More than a healthfood trend, it has changed the world we live in, the bodies we inhabit and the staple foods we eat, and has the potential to shape our future. From making live yoghurt in his grandma's kitchen, to fermenting butter at the world's best restaurant, Noma, the author's fascination with the magic of fermentation has led him around the globe. This is the story of his culinary escapades and his scientific discoveries - along with some recipes.