Fermentation For Life

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Our Fermented Lives

Author : Julia Skinner
Publisher : Storey Publishing, LLC
ISBN 13 : 1635863848
Total Pages : 420 pages
Book Rating : 4.6/5 (358 download)

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Book Synopsis Our Fermented Lives by : Julia Skinner

Download or read book Our Fermented Lives written by Julia Skinner and published by Storey Publishing, LLC. This book was released on 2022-09-27 with total page 420 pages. Available in PDF, EPUB and Kindle. Book excerpt: From craft beers and sourdough bread to kimchi, coffee, tea, and cheese, fermentation is a popular topic in both food and health circles. In Our Fermented Lives, food historian and fermenting expert Julia Skinner explores the fascinating roots of a wide range of fermented foods in cultures around the world, with a focus on the many intersections fermented foods have with human history and culture, from the evolution of the microbiome to food preservation techniques, distinctive flavor profiles around the globe, and the building of community. Fans of fermentation, chefs, and anyone fascinated with the origins of various foods will enjoy this engaging popular history, which is accompanied by 42 recipes adapted from historic sources, including sauerkraut, corn beer, uji (fermented grain porridge), pickles and relishes, vinegars, ketchup, soy sauce, Tepache (fermented pineapple drink), vinegars, beet kvass, and more.

Cultured Food for Life

Author : Donna Schwenk
Publisher : Hay House
ISBN 13 : 1401942822
Total Pages : 241 pages
Book Rating : 4.4/5 (19 download)

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Book Synopsis Cultured Food for Life by : Donna Schwenk

Download or read book Cultured Food for Life written by Donna Schwenk and published by Hay House. This book was released on 2013 with total page 241 pages. Available in PDF, EPUB and Kindle. Book excerpt: Examines "the healing properties of kefir, kombucha, cultured vegetables, sprouted flour, and sourdough ... Donna Schwenk is working to bring [the methods of fermentation] back to readers by showing that these now-unfamiliar processes are actually easy and fun"--

Fermentation as Metaphor

Author : Sandor Ellix Katz
Publisher : Chelsea Green Publishing
ISBN 13 : 1645020223
Total Pages : 128 pages
Book Rating : 4.6/5 (45 download)

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Book Synopsis Fermentation as Metaphor by : Sandor Ellix Katz

Download or read book Fermentation as Metaphor written by Sandor Ellix Katz and published by Chelsea Green Publishing. This book was released on 2020-10-15 with total page 128 pages. Available in PDF, EPUB and Kindle. Book excerpt: Los Angeles Times Best Cookbooks 2020 Saveur Magazine "Favorite Cookbook to Gift" Esquire Magazine Best Cookbooks of 2020 "The book weaves in reflections on art, religion, culture, music, and more, so even if you’re not an epicure, there’s something for everyone."—Men's Journal Bestselling author Sandor Katz—an “unlikely rock star of the American food scene” (New York Times), with over 500,000 books sold—gets personal about the deeper meanings of fermentation. In 2012, Sandor Ellix Katz published The Art of Fermentation, which quickly became the bible for foodies around the world, a runaway bestseller, and a James Beard Book Award winner. Since then his work has gone on to inspire countless professionals and home cooks worldwide, bringing fermentation into the mainstream. In Fermentation as Metaphor, stemming from his personal obsession with all things fermented, Katz meditates on his art and work, drawing connections between microbial communities and aspects of human culture: politics, religion, social and cultural movements, art, music, sexuality, identity, and even our individual thoughts and feelings. He informs his arguments with his vast knowledge of the fermentation process, which he describes as a slow, gentle, steady, yet unstoppable force for change. Throughout this truly one-of-a-kind book, Katz showcases fifty mesmerizing, original images of otherworldly beings from an unseen universe—images of fermented foods and beverages that he has photographed using both a stereoscope and electron microscope—exalting microbial life from the level of “germs” to that of high art. When you see the raw beauty and complexity of microbial structures, Katz says, they will take you “far from absolute boundaries and rigid categories. They force us to reconceptualize. They make us ferment.” Fermentation as Metaphor broadens and redefines our relationship with food and fermentation. It’s the perfect gift for serious foodies, fans of fermentation, and non-fiction readers alike. "It will reshape how you see the world."—Esquire

Wild Fermentation

Author : Sandor Ellix Katz
Publisher : Chelsea Green Publishing
ISBN 13 : 1603586288
Total Pages : 322 pages
Book Rating : 4.6/5 (35 download)

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Book Synopsis Wild Fermentation by : Sandor Ellix Katz

Download or read book Wild Fermentation written by Sandor Ellix Katz and published by Chelsea Green Publishing. This book was released on 2016 with total page 322 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fermentation is an ancient way of preserving food as an aid to digestion, but the centralization of modern foods has made it less popular. Katz introduces a new generation to the flavors and health benefits of fermented foods. Since the first publication of the title in 2003 he has offered a fresh perspective through a continued exploration of world food traditions, and this revised edition benefits from his enthusiasm and travels.

Wild Fermentation

Author : Sandor Ellix Katz
Publisher : Microcosm Publishing
ISBN 13 : 1621061175
Total Pages : 65 pages
Book Rating : 4.6/5 (21 download)

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Book Synopsis Wild Fermentation by : Sandor Ellix Katz

Download or read book Wild Fermentation written by Sandor Ellix Katz and published by Microcosm Publishing. This book was released on 2014-11-29 with total page 65 pages. Available in PDF, EPUB and Kindle. Book excerpt: A classic beginner's guide to basic home fermentation of just about anything, Wild Fermentation is a great resource by one of the world's foremost experts on the topic. Includes easy to read and inspiring instructions to get you started making anything fermentable, from bread to cheese to yogurt to kimchi to miso to injera to beer to even chocolate—in the comfort of your own home. Who knew making tasty, healthy, interesting food could be so easy?

The Essential Book of Fermentation

Author : Jeff Cox
Publisher : Penguin
ISBN 13 : 1101609079
Total Pages : 322 pages
Book Rating : 4.1/5 (16 download)

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Book Synopsis The Essential Book of Fermentation by : Jeff Cox

Download or read book The Essential Book of Fermentation written by Jeff Cox and published by Penguin. This book was released on 2013-07-02 with total page 322 pages. Available in PDF, EPUB and Kindle. Book excerpt: The country’s leading expert on organic food delivers the ultimate guide to the new culinary health movement—feasting on fermented probiotics, from artisanal cheese to kimchi. In his extensive career as a bestselling cookbook author and TV garden-show host, Jeff Cox has always been keenly aware of the microbiology that helps his garden flourish. He has long known that microbes keep our bodies healthy as they ferment food, releasing their nutritional power and creating essential vitamins and enzymes. In The Essential Book of Fermentation, Cox shares a bounty of recipes for nourishing the internal “garden.” Simplifying the art and science of fermentation, Cox offers a primer on the body’s microbial ecosystem, complemented by scrumptious recipes, and easy-to-follow pickling and canning techniques. Basics such as bread and yogurt help readers progress to wine, cheese, and a host of international delicacies, including kim chi and chow chow. Inspiring and innovative, The Essential Book of Fermentation serves up great taste along with great health on every page.

Cultured Food Life

Author : Donna Schwenk
Publisher : Xlibris Corporation
ISBN 13 : 1452535221
Total Pages : 66 pages
Book Rating : 4.4/5 (525 download)

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Book Synopsis Cultured Food Life by : Donna Schwenk

Download or read book Cultured Food Life written by Donna Schwenk and published by Xlibris Corporation. This book was released on 2011 with total page 66 pages. Available in PDF, EPUB and Kindle. Book excerpt: Dramatically improve your health by eating foods filled with dynamic probiotics that supercharge your body! Ordinary foods become powerful health agents in a few easy steps using ancient wisdom and time-tested techniques such as natural fermentation. Author and educator Donna Schwenk tells her compelling story of how she transformed her family's health by creating foods that conquer sicknesses, including diabetes, high blood pressure and IBS. Hundreds of families have attended Donna's seminars and renewed their health, changing their lives forever! After numerous requests from her seminar participants, Donna has provided this compilation of over sixty delicious recipes that were the key to her own success. With her simple step-by-step instructions, you too can learn to make delicious probiotic foods that will create wellness and restore your health. You can enjoy a preview at: www.culturedfoodlife.com or follow Donna on her blog at www.blog.culturedfoodlife.com

The Everyday Fermentation Handbook

Author : Branden Byers
Publisher : Simon and Schuster
ISBN 13 : 1440573670
Total Pages : 235 pages
Book Rating : 4.4/5 (45 download)

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Book Synopsis The Everyday Fermentation Handbook by : Branden Byers

Download or read book The Everyday Fermentation Handbook written by Branden Byers and published by Simon and Schuster. This book was released on 2014-06-06 with total page 235 pages. Available in PDF, EPUB and Kindle. Book excerpt: Easy recipes to ferm up any kitchen! Get ready for a wild microbial transformation with the healthy and flavorful foods in The Everyday Fermentation Handbook! Going way beyond ordinary sauerkraut and kimchi, this book teaches you the ins and outs of fermentation with simple instructions for fermenting just about every kitchen staple. Complete with tasty recipes for turning fermented foods into meals, you'll relish the opportunity to fill each day with mouthwatering dishes like: Sourdough Belgian waffles Miso and mushroom soup Sauerkraut Pretzel grilled cheese Chickpea and wild rice tempeh Hard cider pie The Everyday Fermentation Handbook helps you create more than 100 delicious fermented recipes--and a bona fide zoo of microbial diversity--right at home!

Sandor Katz’s Fermentation Journeys

Author : Sandor Ellix Katz
Publisher : Chelsea Green Publishing
ISBN 13 : 1645020347
Total Pages : 354 pages
Book Rating : 4.6/5 (45 download)

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Book Synopsis Sandor Katz’s Fermentation Journeys by : Sandor Ellix Katz

Download or read book Sandor Katz’s Fermentation Journeys written by Sandor Ellix Katz and published by Chelsea Green Publishing. This book was released on 2021-11-09 with total page 354 pages. Available in PDF, EPUB and Kindle. Book excerpt: From James Beard Award winner and New York Times–bestselling author of The Art of Fermentation: the recipes, processes, cultural traditions, and stories from around the globe that inspire Sandor Katz and his life’s work—a cookbook destined to become a modern classic essential for every home chef. "Sandor’s life of curiosity-filled travel and exploration elicits a sense of wonder as tastes, sights, and smells leap off the pages to ignite your imagination."—David Zilber, chef, fermenter, food scientist, and coauthor of The Noma Guide to Fermentation "Sandor Katz transposes his obsession with one of mankind’s foundational culinary processes into a cookbook-cum-travelogue."—The New York Times “Fascinating and full of delicious stuff. . . . I’m psyched to cook from this book.”—Francis Lam, The Splendid Table For the past two decades, fermentation expert and bestselling author Sandor Katz has traveled the world, both teaching and learning about the many fascinating and delicious techniques for fermenting foods. Wherever he’s gone, he has gleaned valuable insights into the cultures and traditions of local and indigenous peoples, whether they make familiar ferments like sauerkraut or less common preparations like natto and koji. In his latest book, Sandor Katz’s Fermentation Journeys, Katz takes readers along with him to revisit these special places, people, and foods. This cookbook goes far beyond mere general instructions and explores the transformative process of fermentation through: Detailed descriptions of traditional fermentation techniques Celebrating local customs and ceremonies that surround particular ferments Profiles of the farmers, business owners, and experimenters Katz has met on his journeys It contains over 60 recipes for global ferments, including: Chicha de jora (Ecuador) Misa Ono’s Shio-koji, or salt koji (Japan) Doubanjiang (China) Efo riro spinach stew (Nigeria) Whole sour cabbages (Croatia) Chucula hot chocolate (Colombia) Sandor Katz’s Fermentation Journeys reminds us that the magical power of fermentation belongs to everyone, everywhere. Perfect for adventurous foodies, armchair travelers, and fermentation fanatics who have followed Katz’s work through the years—from Wild Fermentation to The Art of Fermentation to Fermentation as Metaphor—this book reflects the enduring passion and accumulated wisdom of this unique man, who is arguably the world’s most experienced and respected advocate of all things fermented. "This international romp is funky in the best of ways."—Publishers Weekly More Praise for Sandor Katz: “[Katz is the] high priest of fermentation.”—Helen Rosner, The New Yorker "His teachings and writings on fermentation have changed lives around the world."—BBC “The fermentation movement’s guru.”—USA Today “A fermentation master.”—The Wall Street Journal

Cultured Food for Life

Author : Donna Schwenk
Publisher : Hay House, Inc
ISBN 13 : 1401969453
Total Pages : 257 pages
Book Rating : 4.4/5 (19 download)

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Book Synopsis Cultured Food for Life by : Donna Schwenk

Download or read book Cultured Food for Life written by Donna Schwenk and published by Hay House, Inc. This book was released on 2021-11-16 with total page 257 pages. Available in PDF, EPUB and Kindle. Book excerpt: Donna Schwenk’s world changed when she discovered cultured foods. After a difficult pregnancy and various health problems, she became determined to find answers to what ailed her. And in her quest, she came across the ancient art of home fermentation, a food preparation technique that supercharges everyday foods with beneficial bacteria to balance your digestive system, and vitamins and minerals to enhance your overall health. This simple, natural process has been used for thousands of years to create everything from drinks like kefir and kombucha to foods like kimchi and pickles. After incorporating fermented foods into her life, Donna began to experience a vitality that she had never known. And then she was hooked! She started a new life as a teacher and writer, blogging on her website culturedfoodlife.com, in an effort to bring the beautiful world of fermented foods to as many people as possible. She now works with thousands of people to open the door to a world of foods that can help improve an array of health problems including high blood pressure, diabetes, allergies, acne, hypertension, asthma, and irritable bowel syndrome. In Cultured Food for Life Donna brings this same information to you and shows you that preparing and eating cultured foods is easy, fun, and delicious! After speaking to the science behind the healing power of probiotic foods and telling the astonishing story of how she healed herself and her family, Schwenk walks you, step by step, through the basic preparation techniques for kefir, kombucha, cultured vegetables, and sprouted flour, plus more than 135 recipes that use these foods to create dishes to please any palate. With recipes like Herbed Omelet with Kefir Hollandaise Sauce,Sprouted Ginger Scones with Peaches and Kefir Cream,Kefir Veggie Sprouted Pizza, Apple Sauerkraut, and Brownie Cupcakes with Kefir Frosting, along with inspirational stories from Donna’s family and friends, you’ll learn everything you want to know about a diet that’s as tasty as it is healthy.

The Art of Fermentation

Author : Sandor Ellix Katz
Publisher : Chelsea Green Publishing
ISBN 13 : 160358286X
Total Pages : 530 pages
Book Rating : 4.6/5 (35 download)

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Book Synopsis The Art of Fermentation by : Sandor Ellix Katz

Download or read book The Art of Fermentation written by Sandor Ellix Katz and published by Chelsea Green Publishing. This book was released on 2012 with total page 530 pages. Available in PDF, EPUB and Kindle. Book excerpt: "The bible for the D.I.Y set: detailed instructions for how to make your own sauerkraut, beer, yogurt and pretty much everything involving microorganisms."--The New York Times *Named a "Best Gift for Gardeners" by New York Magazine The original guide to kraut, kombucha, kimchi, kefir, and kvass; mead, wine, and cider; pickles and relishes; tempeh, koji, miso, sourdough and so much more...! Winner of the James Beard Foundation Book Award for Reference and Scholarship, and a New York Times bestseller, with more than a quarter million copies sold, The Art of Fermentation is the most comprehensive guide to do-it-yourself home fermentation ever published. Sandor Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt, and in-depth enough to provide greater understanding and insight for experienced practitioners. While Katz expertly contextualizes fermentation in terms of biological and cultural evolution, health and nutrition, and even economics, this is primarily a compendium of practical information--how the processes work; parameters for safety; techniques for effective preservation; troubleshooting; and more. With two-color illustrations and extended resources, this book provides essential wisdom for cooks, homesteaders, farmers, gleaners, foragers, and food lovers of any kind who want to develop a deeper understanding and appreciation for arguably the oldest form of food preservation, and part of the roots of culture itself. Readers will find detailed information on fermenting vegetables; sugars into alcohol (meads, wines, and ciders); sour tonic beverages; milk; grains and starchy tubers; beers (and other grain-based alcoholic beverages); beans; seeds; nuts; fish; meat; and eggs, as well as growing mold cultures, using fermentation in agriculture, art, and energy production, and considerations for commercial enterprises. Sandor Katz has introduced what will undoubtedly remain a classic in food literature, and is the first--and only--of its kind.

Culturing Life

Author : Barrett Williams
Publisher : Barrett Williams
ISBN 13 :
Total Pages : 76 pages
Book Rating : 4./5 ( download)

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Book Synopsis Culturing Life by : Barrett Williams

Download or read book Culturing Life written by Barrett Williams and published by Barrett Williams. This book was released on 2024-04-12 with total page 76 pages. Available in PDF, EPUB and Kindle. Book excerpt: Dive into the bubbling world of "Culturing Life," your comprehensive guide to the transformative realm of fermentation. Embark on a journey that starts with unraveling the mysteries of fermentation science, exploring its long-standing historical significance and the incredible health benefits of probiotics and cultured foods. This eye-opening e-book invites you to delve into the microscopic cosmos, celebrating the unsung heroes - bacteria, and the flavor architects - yeast and fungi, as you balance the intricate microbial ecosystem within your culinary creations. Your adventure continues by laying down the foundational knowledge of the tools and environment essential for perfecting the ancient art of home fermentation. You'll become adept at selecting the right ingredients, and you'll learn the pivotal role salt and starter cultures play in your fermentative endeavors. Journey through the detailed chapters that take you from mastering vegetable fermentation, such as the classic sauerkraut, to the nuances of creating dairy-based cultured creams and cheeses. Savor the resurgence of traditional bread-making with a dedicated section on sourdough, covering everything from harnessing natural yeasts to crafting that perfect, crusty loaf. Thirsting for more? "Culturing Life" also pours into the effervescent world of fermented beverages. You will learn to brew your own kombucha, and concoct probiotic sodas, homemade vinegars, and much more. Not only will you uncover the secrets of making these gut-friendly delights, but you'll also take a culinary tour of the globe, exploring an array of international fermentation practices from the spiciness of Korean kimchi to the savory depth of Japanese miso. For the more daring and innovative, the book guides you through creating fusion ferments that blend culinary cultures and infuse ancient techniques with modern twists. It doesn't stop at creation; "Culturing Life" also equips you with the knowledge to design probiotic-rich meals, ensuring that your fermentation journey also becomes a pathway to remarkable health. Beyond recipes and techniques, you will gain insights into preserving the viability of your ferments, addressing common issues, and scaling up your processes. This e-book nurtures not only cultures but also community, offering advice on connecting with fellow enthusiasts and spreading the wonders of fermentation for sustainable living. "Culture" your way to expertise with the last chapters focusing on advanced experimentation, teaching, and the exciting prospects of future food trends. Conclude your fermentative exploration with an indispensable glossary, an array of useful resources, and an extensive index tailored to assist you every step of the way. Embark on your fermenting voyage today with "Culturing Life"—transforming your kitchen into a wonderland of taste and health. Elevate your meals, your well-being, and your world through the power of fermentation.

Fermented Foods for Vitality & Health

Author : Dunja Gulin
Publisher : Ryland Peters & Small
ISBN 13 : 9781849756075
Total Pages : 0 pages
Book Rating : 4.7/5 (56 download)

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Book Synopsis Fermented Foods for Vitality & Health by : Dunja Gulin

Download or read book Fermented Foods for Vitality & Health written by Dunja Gulin and published by Ryland Peters & Small. This book was released on 2015-03-12 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Over 60 delicious, stomach-friendly fermented food recipes for health and vitality. For thousands of years, people have been making naturally fermented vegetables, fruits, dairy products and ales. Japanese cuisine features fermented pickles, miso and kombucha, a fermented tea now commonplace in New York City. In South Korea, live cultured cabbage, or kimchi, is a culinary mainstay and is spreading far and wide. Sourdough bread, made from naturally fermented dough is now coveted across the world.These fermented foods transform sugars and carbohydrates into probiotic powerhouses, containing friendly bacteria that help to maintain a healthy digestive tract. This can help increase energy levels, stabilize blood pressure and lead to healthier, radiant-looking skin. Creative chef, teacher and health-food expert Dunja Gulin presents over 60 tantalizing ways to introduce fermented foods to your everyday diet. Start the day with Banana and Blueberry Kefir Muffins or Comforting Cacao Oatmeal. Lunch & Dinner ideas include Probiotic Gazpacho and Egyptian-inspired Rice and Lentil Stew. The Probiotic Drinks section includes health-boosting concoctions like Coconut Kefir Smoothie, while Something Sweet provides delightfully tempting recipes, such as Sweet Cinnamon & Yogurt Scones.

Fermentation for Life

Author : Misa Enomoto
Publisher : Tuttle Publishing
ISBN 13 : 1462924905
Total Pages : 121 pages
Book Rating : 4.4/5 (629 download)

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Book Synopsis Fermentation for Life by : Misa Enomoto

Download or read book Fermentation for Life written by Misa Enomoto and published by Tuttle Publishing. This book was released on 2024-10-01 with total page 121 pages. Available in PDF, EPUB and Kindle. Book excerpt: Classic comfort foods transformed into healthy everyday meals! Harness the probiotic powers of fermented foods—at every meal! From breakfast to midnight snacks, these fermentation-forward recipes contain intensely rich flavors and healthy probiotic power in every mouthful. From simple sauces, soups, salads and stir fries to elegant main courses, savory snacks and decadent desserts, Fermentation for Life covers all the bases! Fermentation expert and lifestyle guru Misa Enomoto offers readers dozens of ways to incorporate fermented foods into their daily meals so they can eat foods that taste better and are better for you all the time: Hearty Soups: From Green Onion & Tofu, to Broccoli & Bacon, and Curried Corn & Cheese Miso Simple Salads: Daikon Radish Kimchi, Soybean Yogurt Salad and Avocado & Cherry Tomatoes with Kimchi Familiar Dishes Transformed: Natto Carbonara, Chicken Tenders with Sesame Miso, Chicken Amazake Teriyaki and Amazake French Toast Delicious Stir Fries: Stir-fried Pork and Cabbage with Miso, Chicken and Kimchi Stir Fry, Sweet and Sour Pork and Spicy Beef Bulgogi Beverages: Blueberry Lassies, Carrot Vinegar Smoothies, Black Vinegar Ginger Ale and Salt Koji Lemon Soda Decadent Desserts and Snacks: Amazake Banana Ice Cream, Strawberry Yogurt Cream Parfait, White Miso Cookies and Rich Sake Lees Cheesecake Discover the health benefits and rich flavors that only fermented foods can provide!

Applications of Biotechnology in Traditional Fermented Foods

Author : National Research Council
Publisher : National Academies Press
ISBN 13 : 0309046858
Total Pages : 208 pages
Book Rating : 4.3/5 (9 download)

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Book Synopsis Applications of Biotechnology in Traditional Fermented Foods by : National Research Council

Download or read book Applications of Biotechnology in Traditional Fermented Foods written by National Research Council and published by National Academies Press. This book was released on 1992-02-01 with total page 208 pages. Available in PDF, EPUB and Kindle. Book excerpt: In developing countries, traditional fermentation serves many purposes. It can improve the taste of an otherwise bland food, enhance the digestibility of a food that is difficult to assimilate, preserve food from degradation by noxious organisms, and increase nutritional value through the synthesis of essential amino acids and vitamins. Although "fermented food" has a vaguely distasteful ring, bread, wine, cheese, and yogurt are all familiar fermented foods. Less familiar are gari, ogi, idli, ugba, and other relatively unstudied but important foods in some African and Asian countries. This book reports on current research to improve the safety and nutrition of these foods through an elucidation of the microorganisms and mechanisms involved in their production. Also included are recommendations for needed research.

Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine

Author : Michael Brenner
Publisher : W. W. Norton & Company
ISBN 13 : 0393634930
Total Pages : 376 pages
Book Rating : 4.3/5 (936 download)

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Book Synopsis Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine by : Michael Brenner

Download or read book Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine written by Michael Brenner and published by W. W. Norton & Company. This book was released on 2020-10-20 with total page 376 pages. Available in PDF, EPUB and Kindle. Book excerpt: Based on the popular Harvard University and edX course, Science and Cooking explores the scientific basis of why recipes work. The spectacular culinary creations of modern cuisine are the stuff of countless articles and social media feeds. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. In Science and Cooking, Harvard professors Michael Brenner, Pia Sörensen, and David Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe. Why do we knead bread? What determines the temperature at which we cook a steak, or the amount of time our chocolate chip cookies spend in the oven? Science and Cooking answers these questions and more through hands-on experiments and recipes from renowned chefs such as Christina Tosi, Joanne Chang, and Wylie Dufresne, all beautifully illustrated in full color. With engaging introductions from revolutionary chefs and collaborators Ferran Adria and José Andrés, Science and Cooking will change the way you approach both subjects—in your kitchen and beyond.

Fermented Foods in Health and Disease Prevention

Author : Juana Frías
Publisher : Academic Press
ISBN 13 : 0128025492
Total Pages : 790 pages
Book Rating : 4.1/5 (28 download)

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Book Synopsis Fermented Foods in Health and Disease Prevention by : Juana Frías

Download or read book Fermented Foods in Health and Disease Prevention written by Juana Frías and published by Academic Press. This book was released on 2016-09-12 with total page 790 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fermented Foods in Health and Disease Prevention is the first scientific reference that addresses the properties of fermented foods in nutrition by examining their underlying microbiology, the specific characteristics of a wide variety of fermented foods, and their effects in health and disease. The current awareness of the link between diet and health drives growth in the industry, opening new commercial opportunities. Coverage in the book includes the role of microorganisms that are involved in the fermentation of bioactive and potentially toxic compounds, their contribution to health-promoting properties, and the safety of traditional fermented foods. Authored by worldwide scientists and researchers, this book provides the food industry with new insights on the development of value-added fermented foods products, while also presenting nutritionists and dieticians with a useful resource to help them develop strategies to assist in the prevention of disease or to slow its onset and severity. Provides a comprehensive review on current findings in the functional properties and safety of traditional fermented foods and their impact on health and disease prevention Identifies bioactive microorganisms and components in traditional fermented food Includes focused key facts, helpful glossaries, and summary points for each chapter Presents food processors and product developers with opportunities for the development of fermented food products Helps readers develop strategies that will assist in preventing or slowing disease onset and severity