A tantalising journey into the weird and wonderful world of fermentation, from its role in our evolution to the foods we love and everything in betweenImagine a world without bread, butter or wine. Without soy sauce or chocolate. What if we also take away cheese, coffee and even antibiotics? This is what life without fermentation would be like.Fermentation is so much more than a current health trend, it has shaped the world we live in, the bodies we inhabit, the staple foods we eat and even has the potential to shape our future. The truth is, when we ferment, we're tapping into a collaboration thousands of years in the making between humans and a hidden microbial cosmos, one which we're only just beginning to understand.Adventures in Fermentation is the first book to lift the lid on the power of this ancient practice, exploring how it has been utilised in different cultures across the globe and how we can do the same. With irresistible wit and verve, chef and scientist Dr Johnny Drain illuminates the vast and unsung possibilities that microbes bring to the table, sharing stories and recipes that will entertain and delight readers as they embark on their own journey of discovery.
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
Robust science intertwines with rollicking tales of seeking flavor in Adventures in Fermentation. Dr Johnny Drain not only takes the reader to famous kitchens and remote jungles, but he introduces us to many of our tiniest co-conspirators in this thing we call life. His effervescent passion for microbes infuses the book with flavor and heart, and perhaps most notably, the reader is left hopeful for life on earth Kirsten K. Shockey, Author of Fermented Vegetables
A bloody brilliant ride with one of the coolest fermentation geeks who I've had the honour of learning from. Johnny's book will brighten your flavour journey, feed your food microbe curiosity and answer all your major tech questions. An inspiration to dig deep and put your preservation pedal to the metal Rich Shih
The hedonistic gustatory adventures of Dr. Drain and his microbe companions usurp all gastronomic inquiries and travelogues from the days of old. Adventures in Fermentation is exactly the exploit you need to experience if you’re wondering how to not only make the world’s most delicious foods but how to truly enjoy and appreciate them Jeremy Umansky, co-author of Koji Alchemy
It is one of the most refreshing takes on fermentation that I have read in a long time. His approach is humble and makes you want to know more. The different experiences that he shares, spread over diverse landscapes and cultures, shows us that we are all connected in some way by these little “Flavor Factories” that we call microbes. Playful, informative, and most important, fun! Chef Matt Orlando
From koji to kombucha, microbes to miso and everything in between, this book is a great opportunity to learn from one of the world’s most fascinating, well-travelled, fun loving fermentation experts. A fantastic tool in the kitchen, this brilliantly funny, inspiring and remarkable book demystifies the microbial process with accessible recipes, whilst bringing our own culinary evolution vividly to life. A triumph, and a highly entertaining read Chef Alain Roux
If you have any interest in fermentation, this book is the holy grail of all things fermentation & pickling, I feel this will be my go to book from now on and ever more, packed with years of knowledge, passion and love for the magic of fermentation. Outstanding Chef Dan Watkins
Relevant to newcomers and professionals alike, this book isn’t just for those interested in pushing the boundaries of food, but anyone who’s curious about what a passion and care for their craft (and delicious things!) can achieve. Johnny has helped so many brilliant producers across the world and now we can all benefit from his genius insights in this incredible book Mr Lyan, award-winning cocktail consultant
Clever, clear and insightful, this book is an indispensable guide to the new scientific and gastronomic frontier of fermentation Heston Blumenthal
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.
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