Making Soda at Home: Mastering the Craft of Carbonation

Good mix of standard flavors and interesting new versions to try. Jeremy gives great instructions for several methods of soda making. Includes making syrups, forced carbonation and the original way using natural fermentation. I personally like using 2 liter bottles with a carbonation cap & paintball CO2 tank. The recipes were flexible enough to adapt to this method since the author explains how to calculate recipes for your taste...

Fermentation Microbiology and Biotechnology, Second Edition

The pace of progress in fermentation microbiology and biotechnology is fast and furious, with new applications being implemented that are resulting in a spectrum of new products, from renewable energy to solvents and pharmaceuticals Fermentation Microbiology and Biotechnology, Second Edition builds on the foundation of the original seminal work, extending its reach to reflect the multidisciplinary and expansive nature of fermentation...

Fiery Ferments: 70 Stimulating Recipes for Hot Sauces, Spicy Chutneys, Kimchis with Kick, and Other Blazing Fermented Condiment

The authors of the best-selling Fermented Vegetables are back, and this time they’ve brought the heat with them. Whet your appetite with more than 60 recipes for hot sauces, mustards, pickles, chutneys, relishes, and kimchis from around the globe. Chiles take the spotlight, with recipes such as Thai Pepper Mint Cilantro Paste, Aleppo Za’atar Pomegranate Sauce, and Mango Plantain Habañero Ferment, but other traditional spices like hor...

Ferment Your Vegetables

There have been a lot of cookbooks on fermentation and pickling that have come out in the past few years, but this one feels like it adds something new to the conversation - new vegetables I've never thought about pickling, new combinations of spices and seasonings I've never thought to try, and new ideas for using these fermented veggies every day. With Ferment Your Vegetables, Amanda Feifer demystifies the trickier aspects of ferme...

How To Brew: Everything You Need to Know to Brew Great Beer Every Time, 4 edition

How To Brew: Everything You Need to Know to Brew Great Beer Every Time (Fourth Edition) By John Palmer Fully revised and updated, How to Brew is the definitive guide to making quality beers at home. Whether you want simple, sure-fire instructions for making your first beer, or you're a seasoned homebrewer working with all-grain batches, this book has something for you. John Palmer adeptly covers the full range of brewing possibilitie...

Microbial Enzyme Technology in Food Applications

The aim of food processing is to produce food that is palatable and tastes good, extend its shelf-life, increase the variety, and maintain the nutritional and healthcare quality of food. To achieve favorable processing conditions and for the safety of the food to be consumed, use of food grade microbial enzymes or microbes (being the natural biocatalysts) is imperative. This book discusses the uses of enzymes in conventional and non-...

Fermented Foods of Latin America

Due to the indigenous knowledge of pre-Colombian indigenous tribes and the new methods introduced by the immigrants arriving from Europe and other continents, a wide variety of fermented foods are produced in Latin America. In this book, we have collected information about the Latin American experience in the production of dairy, meat and wine. Special focus has been given to fermented fruits and vegetables as it is part of the genet...

Microbiology and Technology of Fermented Foods

While many food science programs offer courses in the microbiology and processing of fermented foods, no recently published texts exist that fully address the subject. Food fermentation professionals and researchers also have lacked a single book that covers the latest advances in biotechnology, bioprocessing, and microbial genetics, physiology, and taxonomy. In Microbiology and Technology of Fermented Foods, Robert Hutkins has writt...

Einfach fermentieren: Gesund durch fermentiertes Superfood - Alle Basics, Rezepte und Einkaufstipps

Fermentierte Lebensmittel sind echte Superfoods: Gemüse, Milch, Brot und Co., die mithilfe von Bakterien verwandelt werden, sind aromatischer, nährstoffreicher, besser bekömmlich und helfen sogar beim Abnehmen. Ernährungsexpertin Annette Sabersky zeigt in einfachen Schritten, wie das Fermentieren funktioniert, gibt Tipps zum Gelingen und Einkaufshilfen für alle, die keine Zeit zum Selbermachen haben.

Handbook of Dough Fermentations

Handbook of Dough Fermentations describes the preparation of ferments and utilization of starters in the commercial baking and food industries and offers in-depth discussion on the modification of sourdough processes in the production of common bakery products, as well as the microbiological principles, fermentation pathways, product formulations, and technological methodologies relating to these procedures. This unique reference exa...