Adventures in Fermentation - by Johnny Drain (Paperback)

Book Synopsis

'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

Review Quotes

Johnny Drain is a kind of microbial poet - this book is wild, funny, well researched, and full of flavor. With the mind of a scientist and the soul of a chef, Johnny takes fermentation beyond the obvious... This is a book about microbes, yes, but it's also about survival, sustainability, human evolution, and the future of food. Just read it!--René Redzepi, Danish chef and co-owner of the three-Michelin star restaurant Noma

Dr Johnny Drain's Adventures in Fermentation is accessible, entertaining, and illuminating. He is a great storyteller, using lively prose to deliver solid scientific explanations, broad biological context, and insightful fermentation guidance--Sandor Katz, author of The Art of Fermentation

Johnny manages to demystify fermentation and make it fun. Not an easy task, but with his energy, knowledge and enthusiasm I guarantee you will never look at a pickle in the same way again!--Michel Roux Jr

A gripping story full of glorious gems. This book reveals the joy of fermentation, of embracing its force and letting the magic happen--Fergus Henderson, founder of St John

This book is feast of science, storytelling, and flavour. If you thought fermentation was just about pickles and sourdough, think again - Johnny Drain will blow your mind!--The Happy Pear Brothers

A delightfully personal guide to our tiny but talented companion microbes, how they can make our lives more delicious and healthful, and how to welcome them with ease into our daily routines--Harold McGee, author of Nose Dive

The funniest, most enjoyable book on fermentation I've ever read--Richard Bainbridge

Hiding in plain sight, fermentation may just be the most important preservation process we need and there's no-one I'd rather hear from on it than Dr Johnny Drain!--Ben Branson, founder of Seedlip

I love how Johnny brings the world of fermentation to life with his effervescent stories that bubble and fizz throughout this book--Brad Leone

Dr Johnny D is a modern day wizard; the OG master of Microbes whose magic has shaped our products and our world view. One day in the dystopian future I hope they discover Johnny in a frozen block of ice... It's gonna be useful for those folks--Doug McMaster, founder of Silo, the world's first zero-waste restaurant

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.