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Author: Kirsten K. Shockey
Publisher: Storey Publishing, LLC
ISBN: 1612129889
Category : Cooking
Languages : en
Pages : 409
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Book Description
2020 IACP Cookbook Award Finalist 2019 Foreword INDIES Winner Best-selling fermentation authors Kirsten and Christopher Shockey explore a whole new realm of probiotic superfoods with Miso, Tempeh, Natto & Other Tasty Ferments. This in-depth handbook offers accessible, step-by-step techniques for fermenting beans and grains in the home kitchen. The Shockeys expand beyond the basic components of traditionally Asian protein-rich ferments to include not only soybeans and wheat, but also chickpeas, black-eyed peas, lentils, barley, sorghum, millet, quinoa, and oats. Their ferments feature creative combinations such as ancient grains tempeh, hazelnut–cocoa nib tempeh, millet koji, sea island red pea miso, and heirloom cranberry bean miso. Once the ferments are mastered, there are more than 50 additional recipes for using them in condiments, dishes, and desserts including natto polenta, Thai marinated tempeh, and chocolate miso babka. For enthusiasts enthralled by the flavor possibilities and the health benefits of fermenting, this book opens up a new world of possibilities.
Author: Kirsten K. Shockey
Publisher: Storey Publishing, LLC
ISBN: 1612129889
Category : Cooking
Languages : en
Pages : 409
Get Book Here
Book Description
2020 IACP Cookbook Award Finalist 2019 Foreword INDIES Winner Best-selling fermentation authors Kirsten and Christopher Shockey explore a whole new realm of probiotic superfoods with Miso, Tempeh, Natto & Other Tasty Ferments. This in-depth handbook offers accessible, step-by-step techniques for fermenting beans and grains in the home kitchen. The Shockeys expand beyond the basic components of traditionally Asian protein-rich ferments to include not only soybeans and wheat, but also chickpeas, black-eyed peas, lentils, barley, sorghum, millet, quinoa, and oats. Their ferments feature creative combinations such as ancient grains tempeh, hazelnut–cocoa nib tempeh, millet koji, sea island red pea miso, and heirloom cranberry bean miso. Once the ferments are mastered, there are more than 50 additional recipes for using them in condiments, dishes, and desserts including natto polenta, Thai marinated tempeh, and chocolate miso babka. For enthusiasts enthralled by the flavor possibilities and the health benefits of fermenting, this book opens up a new world of possibilities.
Author: Daniel Erichsen
Publisher:
ISBN:
Category :
Languages : en
Pages : 208
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Book Description
If you have struggled with a circular problem, one that gets more sticky the more you try to get away from it, this book is for you. Focused primarily on insomnia, but applicable to any circular problem, This is Natto explores the thoughts and habits that keep the problem going. Taking a look under the hood of your mind is often pretty uncomfortable. What you find may scare you. But the rewards can be remarkable. Because when you understand how the mind works, and you become more willing to experience the discomfort you have been avoiding, magic can happen!
Author: William Shurtleff
Publisher: Soyinfo Center
ISBN: 192891442X
Category : Fermented soyfoods
Languages : en
Pages : 656
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Book Description
Author: Keith Steinkraus
Publisher: CRC Press
ISBN: 9780824747848
Category : Technology & Engineering
Languages : en
Pages : 792
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Book Description
Industrialization of Indigenous Fermented Foods, Second Edition presents the most recent innovations in the processing of a wide range of indigenous fermented foods ranging from soy sauce to African mageu. It serves as the only comprehensive review of indigenous fermented food manufacture from ancient production methods to industrialized processing technologies for clear understanding of the impact of fermented food products on the nutritional needs of communities around the world. Provides authoritative studies from more than 24 internationally recognized professionals on various processing and control technologies, biochemical and microbiological information, and manufacturing and production procedures form the United States, Indonesia, and Western Europe. About the Author Keith H. Steinkraus is a Professor Emeritus of Microbiology and Food Science at Cornwall University in Geneva and Ithaca, New York, USA. He is the author or editor of numerous professional publications including the Handbook of Indigenous Fermented Foods. He is a Fellow of the International Academy of Food Science and Technology, the Institute of Food Technologists, the American Academy of Microbiology, and the American Association for the Advancement of Science.
Author: Edward R.(Ted) Farnworth
Publisher: CRC Press
ISBN: 020300972X
Category : Technology & Engineering
Languages : en
Pages : 408
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Book Description
Fermented foods have been an important part of the human diet in many cultures for many centuries. Modern research, especially on the immune system, is revealing how these foods and their active ingredients impact human health. Handbook of Fermented Functional Foods presents the latest data on fermented food products, their production processes, an
Author: Isadora Kwon
Publisher: No Fluff Publishing
ISBN:
Category : Cooking
Languages : en
Pages : 66
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Book Description
Natto—a word that might provoke curiosity or even a hint of hesitation. For those unacquainted, this unique food has a lot to offer for the adventurous palate. Introducing our comprehensive guide to natto, which promises to be an enlightening journey into this intriguing world. From its initial perception to its culinary possibilities, this guide aims to unfold a new perspective on natto. In this guide' we will talk about the following; What is Natto? Traditional Methods of Preparation and Fermentation Cultural Significance and Role in Japanese Meals Health Benefits of Natto 5-Step Action Plan for Incorporating Natto into Your Diet The goal is simple: to make natto accessible and enjoyable for all. By focusing on practical tips and versatile recipes, this guide encourages readers to experiment and find their own way to appreciate this fascinating ingredient. Whether you’re eager to try something new or just looking to expand your culinary horizons, the natto guide is your perfect companion. Keep reading to learn more about this protein-packed, nutrient-dense, and surprisingly versatile food.
Author: Edward R.(Ted) Farnworth
Publisher: CRC Press
ISBN: 1420053264
Category : Technology & Engineering
Languages : en
Pages : 602
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Book Description
For centuries, people around the world have used fermentation to preserve and enhance the flavor of a wide variety of foods. Today, complex interactions of microbiota in the digestive tract are found to influence proper digestion, metabolism, and disease resistance. With greater emphasis on natural products and the role of food in health and wellbeing, food manufacturers are once again turning to fermentation not just for extending shelf life, but to create functional food products that take an active part in maintaining overall health. Featuring five new chapters and updating all data to reflect the latest research findings, Handbook of Fermented Functional Foods, Second Edition examines the health benefits of fermented foods as well as the processes and production techniques involved in manufacturing fermented food products. Maintaining the highest quality information and the easily accessible format of its predecessor, this edition includes new chapters on olives, tempeh, and the traditional fermented foods of China, Thailand, and India. It looks at the history of fermented foods and reveals the specific benefits of fermented milk, Kefir, yogurt, and cheese. Contributions cover fermented soy products, including Natto and Miso, as well as the fermentation of other vegetables such as Korean Kimchi and Doenjang and German sauerkraut. The book also explains the bioactivity and bioavailability of microorganisms and investigates the more recent practice of producing probiotic cultures to add to fermented foods for increased health benefit. Presenting new findings and interpretations that point even more clearly to the important role fermented foods play in our diet and overall health, this second edition demonstrates the current knowledge of fermented food production and reflects the growing credibility of probiotics in health maintenance.
Author: Daniel Erichsen
Publisher: Independently Published
ISBN:
Category :
Languages : en
Pages : 250
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Book Description
Most books about sleep give you the same old advice: Create a bedtime ritual, avoid screens, cut down on coffee, bla bla bla. If that's the book you're looking for, keep browsing the store.Set it & Forget it teaches you something new. Read it and you will understand why sleep hygiene is a trap, why giving up anything in the pursuit of getting more sleep is a bad idea and why nothing you tried has worked.Most importantly it will teach you what you should do: Much less than you think. Understand why you haven't slept well, let go of habits that have gotten you stuck and sleep will come your way.Daniel Erichsen is a sleep physician, founder of The Sleep CoachSchool and guarantees that this method works. Send him a text at 541-393-8142 if you have any questions or just want to say hi!
Author: Sandor Ellix Katz
Publisher: Chelsea Green Publishing
ISBN: 1603586288
Category : Cooking
Languages : en
Pages : 322
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Book Description
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.
Author: Tōkyō Daigaku. Nōgakubu
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 510
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Book Description
