Author: William ShurtleffPublisher: Soyinfo Center
ISBN:
Category : Business & Economics
Languages : en
Pages : 274
Book Description
Amazake and Amazake Frozen Desserts
Author: William ShurtleffPublisher: Soyinfo Center
ISBN:
Category : Business & Economics
Languages : en
Pages : 274
Book Description
History of Amazake and Rice Milk (1000 BCE to 1021)
Author: William Shurtleff; Akiko AoyagiPublisher: Soyinfo Center
ISBN: 1948436558
Category : Reference
Languages : en
Pages : 356
Book Description
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 158 photographs and illustrations - mostly color. Free of charge in digital PDF format.
History of Soy Ice Cream and Other Non-Dairy Frozen Desserts (1899-2013)
Author: William ShurtleffPublisher: Soyinfo Center
ISBN: 1928914594
Category : Non-dairy frozen desserts
Languages : en
Pages : 782
Book Description
A Study of Amazake Production Using Different Substrates
Author: Joan Chung-Wan YauOur Fermented Lives
Author: Julia SkinnerPublisher: Storey Publishing, LLC
ISBN: 1635863848
Category : Cooking
Languages : en
Pages : 420
Book Description
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.
History of the Soyfoods Movement Worldwide (1960s-2019)
Author: William Shurtleff; Akiko AoyagiPublisher: Soyinfo Center
ISBN: 1948436094
Category : Reference
Languages : en
Pages : 1978
Book Description
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.
History of Soy Sauce (160 CE To 2012)
Author: William ShurtleffPublisher: Soyinfo Center
ISBN: 1928914446
Category : Fermented soyfoods
Languages : en
Pages : 2523
Book Description
History of Tempeh and Tempeh Products (1815-2022)
Author: William Shurtleff; Akiko AoyagiPublisher: Soyinfo Center
ISBN: 1948436701
Category : Reference
Languages : en
Pages : 1583
Book Description
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 325 photographs and illustrations - mostly color. Free of charge in digital PDF format.
History of Miso, Soybean Jiang (China), Jang (Korea) and Tauco (Indonesia) (200 BC-2009)
Author: Publisher: Soyinfo Center
ISBN: 1928914225
Category :
Languages : en
Pages : 1378
Book Description
History of Seitan (1962-2022)
Author: William Shurtleff; Akiko AoyagiPublisher: Soyinfo Center
ISBN: 1948436698
Category : Reference
Languages : en
Pages : 302
Book Description
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 73 photographs and illustrations - mostly color. Free of charge in digital PDF format.