Search Results for "the-everyday-fermentation-handbook"

The Everyday Fermentation Handbook

The Everyday Fermentation Handbook

A Real-Life Guide to Fermenting Food--Without Losing Your Mind or Your Microbes

  • Author: Branden Byers
  • Publisher: Simon and Schuster
  • ISBN: 1440573670
  • Category: Cooking
  • Page: 192
  • View: 2178
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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!

Ferment Your Vegetables

Ferment Your Vegetables

A Fun and Flavorful Guide to Making Your Own Pickles, Kimchi, Kraut, and More

  • Author: Amanda Feifer
  • Publisher: Fair Winds Press (MA)
  • ISBN: 1592336825
  • Category: Cooking
  • Page: 208
  • View: 2870
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90 recipes showcasing simple fermented vegetables.

The Fermdamentals Guide to Fermentation

The Fermdamentals Guide to Fermentation

  • Author: Danielle Shelton
  • Publisher: Lulu.com
  • ISBN: 1387142852
  • Category: Cooking
  • Page: 84
  • View: 9052
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After she had been fermenting steadily for about a year, Danielle saw an ad asking for someone to teach a muscadine wine class in Augusta, GA. She sent an email sharing her fermentation and teaching experience and was quickly scheduled to teach her first fermentation class. She didn't tell the organizer at the time, but Danielle had never made muscadine wine in her life. She immediately ran out and bought some muscadines, found a recipe, and made the wine. The class went great and thus, Fermdamentals was born. At Fermdamentals Danielle teaches the fundamentals of fermentation. While her blog is still active, it contains very few actual recipes. All of the ferments she has successfully made are contained here. Danielle hopes you'll use this as a springboard to create your own delicious ferments and share them with your family and friends!

Handbook of Food and Beverage Fermentation Technology

Handbook of Food and Beverage Fermentation Technology

  • Author: Y. H. Hui,Lisbeth Meunier-Goddik,Jytte Josephsen,Wai-Kit Nip,Peggy S. Stanfield
  • Publisher: CRC Press
  • ISBN: 0824751221
  • Category: Technology & Engineering
  • Page: 1000
  • View: 4375
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Over the past decade, new applications of genetic engineering in the fermentation of food products have received a great deal of coverage in scientific literature. While many books focus solely on recent developments, this reference book highlights these developments and provides detailed background and manufacturing information. Co-Edited by Fidel Toldra - Recipient of the 2010 Distinguished Research Award from the American Meat Science Association Presenting a comprehensive overview, Handbook of Food and Beverage Fermentation Technology examines a wide range of starter cultures and manufacturing procedures for popular alcoholic beverages and bakery, dairy, meat, cereal, soy, and vegetable food products. An international panel of experts from government, industry, and academia provide an in-depth review of fermentation history, microorganisms, quality assurance practices, and manufacturing guidelines. The text focuses on the quality of the final food product, flavor formation, and new advances in starter cultures for dairy fermentations using recent examples that depict the main species used, their characteristics, and their impact on the development of other fermented foods. With approximately 2,300 references for further exploration, this is a valuable resource for food scientists, technologists, microbiologists, toxicologists, and processors.

Handbook of Indigenous Fermented Foods, Second Edition, Revised and Expanded

Handbook of Indigenous Fermented Foods, Second Edition, Revised and Expanded

  • Author: Keith Steinkraus
  • Publisher: CRC Press
  • ISBN: 9780824793524
  • Category: Technology & Engineering
  • Page: 792
  • View: 6180
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This work offers comprehensive, authoritative coverage of current information on indigenous fermented foods of the world, classifying fermentation according to type. This edition provides both new and expanded data on the antiquity and role of fermented foods in human life, fermentations involving an alkaline reaction, tempe and meat substitutes, amazake and kombucha, and more.;College or university bookstores may order five or more copies at a special student price which is available on request from Marcel Dekker, Inc.

Handbook of Vegetable Preservation and Processing

Handbook of Vegetable Preservation and Processing

  • Author: Y. H. Hui,Sue Ghazala,Dee M. Graham,K.D. Murrell,Wai-Kit Nip
  • Publisher: CRC Press
  • ISBN: 9780203912911
  • Category: Technology & Engineering
  • Page: 752
  • View: 5593
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Representing the vanguard in the field with research from more than 35 international experts spanning governmental, industrial, and academic sectors, the Handbook of Vegetable Preservation and Processing compiles the latest science and technology in the processing and preservation of vegetables and vegetable products. This reference serves as the only guide to compile key tools used in the United States to safeguard and protect the quality of fresh and processed vegetables. A vast and contemporary source, it considers recent issues in vegetable processing safety such as modified atmosphere packaging, macroanalytical methods, and new technologies in microbial inactivation.

Handbook of indigenous fermented foods

Handbook of indigenous fermented foods

  • Author: Keith H. Steinkraus
  • Publisher: Marcel Dekker Inc
  • ISBN: N.A
  • Category: Cooking
  • Page: 671
  • View: 7108
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Handbook of Industrial Chemistry

Handbook of Industrial Chemistry

Organic Chemicals

  • Author: M. Ali,Bassam Ali
  • Publisher: McGraw Hill Professional
  • ISBN: 0071783008
  • Category: Technology & Engineering
  • Page: 628
  • View: 7746
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The definitive guide for the general chemical analyses of non-petroleum based organic products such as paints, dyes, oils, fats, and waxes. * Chemical tables, formulas, and equations * Covers all of the chemical processes which utilize organic chemicals * Physical properties for the most common organic chemicals Contents: Safety Considerations in Process Industries * Industrial Pollution Prevention and Waste Management * Edible Oils, Fats, and Waxes * Soaps and Detergents * Sugar and Other Sweeteners * Paints, Pigments, and Industrial Coatings * Dyestuffs, Finishing and Dyeing of Textiles * Industrial Fermentation * Pharmaceutical Industry *Agrochemicals * Chemical Explosives * Petroleum Processing and Petrochemicals *Polymers and Plastics

Fermentation and biochemical engineering handbook

Fermentation and biochemical engineering handbook

principles, process design, and equipment

  • Author: Henry C. Vogel,Celeste L. Todaro
  • Publisher: William Andrew Publishing
  • ISBN: N.A
  • Category: Science
  • Page: 801
  • View: 1841
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This is a well-rounded handbook of fermentation and biochemical engineering presenting techniques for the commercial production of chemicals and pharmaceuticals via fermentation. Emphasis is given to unit operations fermentation, separation, purification, and recovery. Principles, process design, and equipment are detailed. Environment aspects are covered. The practical aspects of development, design, and operation are stressed. Theory is included to provide the necessary insight for a particular operation. Problems addressed are the collection of pilot data, choice of scale-up parameters, selection of the right piece of equipment, pinpointing of likely trouble spots, and methods of troubleshooting. The text, written from a practical and operating viewpoint, will assist development, design, engineering and production personnel in the fermentation industry. Contributors were selected based on their industrial background and orientation. The book is illustrated with numerous figures, photographs and schematic diagrams.

The UC Berkeley Wellness Self-care Handbook

The UC Berkeley Wellness Self-care Handbook

The Everyday Guide to Prevention & Home Remedies

  • Author: John Edward Swartzberg,Sheldon Margen
  • Publisher: Health Letter Assoc
  • ISBN: N.A
  • Category: Family & Relationships
  • Page: 576
  • View: 8968
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Explains how to deal with such common health concerns as fever, kidney stones, lyme disease, and ulcers