A Wigan-born food science professor now based in the US has produced a book on fermentation
Charlie Bamforth, a proud Wigan native, delves into a niche world of food science with his latest book Fermentation for Your Culinary Delight, covering everything from beer to pickles.
Charlie Bamforth is professor emeritus of food and science technology at the University of California in Davis, US - but he has never forgotten his Wigan roots.,
A native of Up Holland and a proud pie-eater, he has a new book just released called Fermentation for Your Culinary Delight (Oxford University Press).
He calls it “a very easy but thorough stroll through the many types of foods and drinks that involve fermentation in their production. “
He said: “As someone who has been part of the brewing industry for approaching 50 years, I of course start with beer but cover the vast range of products from bread to brandy, tea to tequila, meat to mead, and so much more.
“I tell the story of my favorites, from Branston Pickle, through Patak’s pickled vegetables to HP sauce and there’s even mention of a Wigan Kebab!”
Prof Bamforth has written numerous books on beer, and for over 40 years has also written prolifically about football.
His most recent football book was helping the legendary former Wolves, Forest, Derby and England winger Alan Hinton with his autobiography.
Fermentation for Your Culinary Delight is available from the publisher on-line or through your favorite bookstore or on-line retailer.