Author :
Publisher : Soyinfo Center
Page : 1378 pages
File Size : 10,96 MB
Release : 2009
Category :
ISBN : 1928914225
[PDF] History Of Miso Soybean Jiang China Jang Korea And Tauco Indonesia 200 Bc 2009 eBook
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History of Soybeans and Soyfoods in China and Taiwan, and in Chinese Cookbooks, Restaurants, and Chinese Work with Soyfoods Outside China (1024 BCE to 2014)
William Shurtleff
Author : William Shurtleff
Publisher : Soyinfo Center
Page : 3015 pages
File Size : 21,44 MB
Release : 2014-06-22
Category : Soybean
ISBN : 1928914683
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive index. 372 photographs and illustrations. Free of charge in digital format on Google Books.
History of Soybeans and Soyfoods in Southeast Asia (13th Century To 2010)
William Shurtleff, Akiko Aoyagi
Author : William Shurtleff, Akiko Aoyagi
Publisher : Soyinfo Center
Page : 1031 pages
File Size : 47,40 MB
Release : 2010-06
Category : Cooking
ISBN : 1928914306
Covers Brunei, Cambodia, Indonesia, Laos, Malaysia, Myanmar (formerly Burma), Philippines, Singapore, Thailand, Timor-Leste, Vietnam.
History of Soybeans and Soyfoods in Korea (544 CE to 2021)
William Shurtleff; Akiko Aoyagi
Author : William Shurtleff; Akiko Aoyagi
Publisher : Soyinfo Center
Page : 978 pages
File Size : 25,88 MB
Release : 2021-05-31
Category : History
ISBN : 1948436396
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 144 photographs and illustrations. Free of charge in digital PDF format.
History of the Soyfoods Movement Worldwide (1960s-2019)
William Shurtleff; Akiko Aoyagi
Author : William Shurtleff; Akiko Aoyagi
Publisher : Soyinfo Center
Page : 1978 pages
File Size : 41,45 MB
Release : 2019-07-01
Category : Reference
ISBN : 1948436094
The world's most comprehensive, well documented and well illustrated book on this subject. With extensive subject and geographical index. 615 photographs and illustrations - mostly color. Free of charge in digital PDF format on Google Books.
Cured, Smoked, and Fermented
Helen Saberi
Author : Helen Saberi
Publisher : Oxford Symposium
Page : 392 pages
File Size : 48,48 MB
Release : 2011
Category : Cooking
ISBN : 1903018854
Essays on cured, smoked, and fermented foods from the Proceedings of the Oxford Symposium on Food and Cooking, 2010.
History of Miso and Its Near Relatives
William Shurtleff; Akiko Aoyagi
Author : William Shurtleff; Akiko Aoyagi
Publisher : Soyinfo Center
Page : 2373 pages
File Size : 25,59 MB
Release : 2021-05-05
Category : Reference
ISBN : 194843637X
The world's most comprehensive, well documented and well illustrated book on this subject. With extensive subject and geographical index. 363 photographs and illustrations - many in color. Free of charge in digital PDF format.
History of Soybean Seedsmen and Seed Companies Worldwide (1854-2020)
William Shurtleff; Akiko Aoyagi
Author : William Shurtleff; Akiko Aoyagi
Publisher : Soyinfo Center
Page : 1087 pages
File Size : 45,7 MB
Release : 2020-10-18
Category : Social Science
ISBN : 1948436280
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 162 photographs and illustrations - including many early seed catalog covers. Free of charge in digital PDF format.
The Art of Fermentation
Sandor Ellix Katz
Author : Sandor Ellix Katz
Publisher : Chelsea Green Publishing
Page : 562 pages
File Size : 30,74 MB
Release : 2012-05-14
Category : Cooking
ISBN : 1603583645
"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.
Koji Alchemy
Jeremy Umansky
Author : Jeremy Umansky
Publisher : Chelsea Green Publishing
Page : 354 pages
File Size : 30,32 MB
Release : 2020-05-04
Category : Cooking
ISBN : 1603588698
"This book is remarkable."—David Zilber, co-author of The Noma Guide to Fermentation James Beard Foundation Book Award Finalist for Reference and Scholarship "The perfect next step."—NPR's "Science Friday" For viewers of "Salt Fat Acid Heat," the first book devoted to processes, concepts, and recipes for fermenting and culturing foods with koji, the microbe behind the delicious, umami flavors of Japanese cuisine In Koji Alchemy chefs Jeremy Umansky and Rich Shih—collectively considered to be the most practical, experienced, generous educators on the culinary power of this unique ingredient—deliver a comprehensive look at modern koji use around the world. Using it to rapidly age charcuterie, cheese, and other ferments, they take the magic of koji to the next level, revolutionizing the creation of fermented foods and flavor profiles for both professional and home cooks. Koji Alchemy includes: A foreword by best-selling author Sandor Katz (The Art of Fermentation) Cutting-edge techniques on koji growing and curing Information on equipment and setting up your kitchen More than 35 recipes for sauces, pastes, ferments, and alcohol, including stand-outs like Popcorn Koji, Roasted Entire Squash Miso, Korean Makgeolli, Amazake Rye Bread, and more “Koji Alchemy is empowering and does much to open the door to further creativity and innovation. . . . I can’t wait to see and taste the next wave of koji experimentation it inspires.” —Sandor Katz "Next level fermentation fodder."—The Boston Globe