Books about Fermented from Amazon.com

For thousands of years humans have enjoyed the taste and nutrition of fermented foods and drinks. We rely on the transformative, almost magical power of fermentation to preserve and improve all sorts of food, making them tastier, more digestible, and more appealing. Author Sandor Katz takes readers on a whirlwind trip through the wild world of fermentation. The book is divided into chapters that focus on particular types of food and Katz provides readers with delicious recipes-—some familiar, others exotic—-that are easy to make at home, including vegetable krauts and kimchis; sourdough breads and pancakes; miso and tempeh; beers, wines, and meads; yogurt and cheeses.

The recipes provide a veritable smorgasbord of tastes, like homemade tempeh, sauerkraut, and borscht, along with a basic description of yogurt and cheese-making, complete with vegan alternatives. Whether you prefer to wash down your meal with Elderberry wine or Nepalese rice beer, there's something here to satisfy any palate.

Katz, a leading expert on the history of these foods, has written a revolutionary and informative culinary guide he calls "a cultural manifesto." He has experimented with many forms of fermentation and has developed and collected a wide range of techniques and recipes from around the world..
Price: $15.27 [Notify me when price goes down.]

The Art & Secrets of Making Fermented Sausages Revealed!

The majority of books written on making sausages do not tackle the subject of fermented sausages at all. The topic is limited to a statement that this is an advanced field of sausage making which is not recommended for an amateur sausage maker. Well, the main reason for writing this book was that the authors did not share this opinion. On the contrary, they believed that any hobbyist could make wonderful salami at home, if he only knew how. For thousands of years we have been making dry fermented meats without any understanding of the process involved. Only in the past 60 years, sufficient advances were made in the field of meat science which explained the fermentation and drying of meats. Until then, the manufacturing process was shrouded in secrecy, and was more a combination of art and magic than a solid science. They were highly technical papers, that were published in Food Technology journals, unfortunately these works were written in such difficult terms, that they were beyond the comprehension of the average sausage maker.

Thus, was born the idea of bridging the technology gap that existed between Meat Science and the requirements of the typical hobbyist making products at home. Technical terms were substituted with their equivalent but simpler meanings, and to get the reader started fifty detailed recipes are included. With more information obtainable every day, and commercial starter cultures available to the public, there is little reason to abstain from making quality salamis at home, regardless of the climate and outside conditions..
Price: $17.95 [Notify me when price goes down.]

Since publication of the first edition of Wine Microbiology in 1997, the volume of new information and concepts has dramatically increased. Even with the tremendous increase in available information, a comprehensive understanding regarding the role of individual microorganisms towards wine quality as well as the impact of complicated interactions between microorganisms and processing techniques is lacking.

Wine Microbiology, Second Edition, fills this void. Like the first edition, the book addresses real world problems such as characterization and enumeration of yeast, bacteria and molds common to juice and wine environments and their impact on wine quality and stability. In addition, the potential of solving processing problems through rapid, real-time molecular methods and new applications for using starter cultures of non-Saccharomyces yeast are discussed. The book is a great resource for professionals and students in the field of enology and viticulture.

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Price: $67.26 [Notify me when price goes down.]

Fermented Beverage Production, Second Edition is an essential resource for any company producing or selling fermented alcoholic beverages. In addition it would be of value to anyone who needs a contemporary introduction to the science and technology of alcoholic beverages. This authoritative volume provides an up-to-date, practical overview of fermented beverage production, focusing on concepts and processes pertinent to all fermented alcoholic beverages, as well as those specific to a variety of individual beverages. The second edition features three new chapters on sparkling wines, rums, and Latin American beverages such as tequila, as well as thorough updating of information on new technologies and current scientific references..
Price: $52.46 [Notify me when price goes down.]

Truly Cultured is a first, a full spectrum feast on culturing It is much more than just its "cookbook and nourishment guide" cover tag. This groundbreaking treasury digests and capsules the essence and mystery as well as the how-to's and health benefits of our most ancient, vital and treasured foods. It looks at the world of fermentation in a new light using a wider perspective.It is a secret missing link; a key to real eating enjoyment, health and longevity.It fosters fellowship and community, leading to personal and planetary transformation. This is what being truly cultured, from soil to spirit, really means ~ a life worth celebrating.Rediscover the fundamentals, learn why and how easy it is to once again embrace and incorporate truly cultured, fermented foods back into our daily eating -- for pleasure, renewed health, growing community... even our ultimate survival.What Will You find by Getting Truly Cultured TM*A rich, savory compendium of myth-busting facts, folklore, classic and favorite recipes about the pleasures and benefits of some of the worlds most enjoyable and healthful foods, this treasury of truly fermented, cultured foods the healthy, traditional, artisanal type illustrates how to easy it is to bring their rich heritage of good eating, nutrition and health up to speed in your own kitchen and life.Taste: Enjoy Eating Once again*Includes classic recipes and variations for over 120 of our favorite cultured and fermented foods, notes, tips and hints, woven into a tapestry of interesting facts, tidbits and simple, economical approaches for reincorporating and enjoying these most delicious, essential foods, with new appreciation, enjoyment and friends in new and innovative ways..
Price: $23.06 [Notify me when price goes down.]

The benefits of fermented foods have been known in long time ago, that is the most excellent foods, which have been developed from East to West. After fermented, foods become more nutrients, easier to digest in human body, and safe to eat. Fermented food is already predigested food. Fermented food eases the digestion in human body, it contains natural antibiotic agents and probiotic bacteria, that eliminated bad bacteria, toxins, poisons in foods to prevent pathogenic effects, such as stomach ulcer, high level cholesterol in blood, cancer, diabetes, obesity, allergy. Fermented vegetables eliminated phytic acid, that effects to increase isoflavones, more nutrients, minerals, and vitamin C, B, B12, which was released from inhibitors, and reduce toxic wastes from food in human body, that prevents to crave food consuming, because all nutrients are satisfied completely. Fermented food is safe to eat and transforming the cheap vegetables, such as edible leaves of grape vine, cauliflower leaves, radish, beans, into the high nutritious foods for everyone. Bring natural digestive enzymes, prebiotic bacteria, for enriching into bacterial farm in intestinal tract of human body. Fermented foods allow to keep in shelf for a long time without refrigeration. Fermented foods do not need any additives and nitrite sodium for preservation, or canning, that causes contamination of botulism. Most of fermented foods are high amount of salt, so that bad bacteria can not survive but the friendly bacteria only. Fermented food is a vaccine, because the bad bacteria and virus died in salty medium, its bodies existed in fermented foods, that triggered human body to create the anti-bodies, the natural immunity to all kinds of pathogens for who consumes fermented foods often..
Price: $13.09 [Notify me when price goes down.]

Essays in Malting and Brewing is an original and comprehensive examination of brewing from the perspective of a real brewer. Brewing texts generally use a sequential barley-beer-bottle organization that takes the reader systematically through the various stages of beer-making in a logical and informative way. This approach adequately communicates the essential operation. However, brewers think about all of the stages in the process that might affect a single property, such as beer color. Alternatively brewers might ponder the influence of such affective agents as modification or oxygen throughout the process.

Essays in Malting and Brewing departs from the traditional sequential approach to pursue brewing in the manner a brew master approaches the process. It is structured to look down the length of the process for causes and effects. Each essay discusses a problem, a beer component, or a flavor, by following how this one item arises and how it changes along the way. This is a crucial feature to bear this in mind when reading the book because this organization brings together information and ideas that are not usually presented side-by-side. The essay format allows the reader to understand how the raw materials of brewing and the way they are handled impact on process performance and product quality.

This new approach to an enduring subject is essential for the informed reader interested in the malting and brewing process.

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Price: $44.88 [Notify me when price goes down.]