Adventures in Fermentation

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 *