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History of Miso and Its Near Relatives

History of Miso and Its Near Relatives PDF Author: William Shurtleff; Akiko Aoyagi
Publisher: Soyinfo Center
ISBN: 194843637X
Category : Reference
Languages : en
Pages : 2373
Book Description
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 Miso and Its Near Relatives

History of Miso and Its Near Relatives PDF Author: William Shurtleff; Akiko Aoyagi
Publisher: Soyinfo Center
ISBN: 194843637X
Category : Reference
Languages : en
Pages : 2373
Book Description
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 Soybeans and Soyfoods in China and Taiwan, and in Chinese Cookbooks, Restaurants, and Chinese Work with Soyfoods Outside China (1024 BCE to 2014)

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) PDF Author: William Shurtleff
Publisher: Soyinfo Center
ISBN: 1928914683
Category : Soybean
Languages : en
Pages : 3015
Book Description
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)

History of Soybeans and Soyfoods in Southeast Asia (13th Century To 2010) PDF Author: William Shurtleff, Akiko Aoyagi
Publisher: Soyinfo Center
ISBN: 1928914306
Category : Cooking
Languages : en
Pages : 1031
Book Description
Covers Brunei, Cambodia, Indonesia, Laos, Malaysia, Myanmar (formerly Burma), Philippines, Singapore, Thailand, Timor-Leste, Vietnam.

History of the Soyfoods Movement Worldwide (1960s-2019)

History of the Soyfoods Movement Worldwide (1960s-2019) PDF Author: William Shurtleff; Akiko Aoyagi
Publisher: 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 Soybeans and Soyfoods in Korea (544 CE to 2021)

History of Soybeans and Soyfoods in Korea (544 CE to 2021) PDF Author: William Shurtleff; Akiko Aoyagi
Publisher: Soyinfo Center
ISBN: 1948436396
Category : History
Languages : en
Pages : 978
Book Description
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.

Cured, Smoked, and Fermented

Cured, Smoked, and Fermented PDF Author: Helen Saberi
Publisher: Oxford Symposium
ISBN: 1903018854
Category : Cooking
Languages : en
Pages : 392
Book Description
Essays on cured, smoked, and fermented foods from the Proceedings of the Oxford Symposium on Food and Cooking, 2010.

History of Soybean Seedsmen and Seed Companies Worldwide (1854-2020)

History of Soybean Seedsmen and Seed Companies Worldwide (1854-2020) PDF Author: William Shurtleff; Akiko Aoyagi
Publisher: Soyinfo Center
ISBN: 1948436280
Category : Social Science
Languages : en
Pages : 1087
Book Description
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.

History of Soybeans and Soyfoods in China, in Chinese Cookbooks and Restaurants, and in Chinese Work with Soyfoods Outside China (Including Taiwan, Manchuria, Hong Kong & Tibet) (1949-2022)

History of Soybeans and Soyfoods in China, in Chinese Cookbooks and Restaurants, and in Chinese Work with Soyfoods Outside China (Including Taiwan, Manchuria, Hong Kong & Tibet) (1949-2022) PDF Author: William Shurtleff; Akiko Aoyagi
Publisher: Soyinfo Center
ISBN: 1948436663
Category : Reference
Languages : en
Pages : 1569
Book Description
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 231 photographs and illustrations - mostly color. Free of charge in digital PDF format.

The Art of Fermentation

The Art of Fermentation PDF Author: Sandor Ellix Katz
Publisher: Chelsea Green Publishing
ISBN: 1603583645
Category : Cooking
Languages : en
Pages : 528
Book Description
Winner of the 2013 James Beard Foundation Book Award for Reference and Scholarship, and a New York Times bestseller, 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.

History of Edamame, Vegetable Soybeans, and Vegetable-Type Soybeans (1000 BCE to 2021)

History of Edamame, Vegetable Soybeans, and Vegetable-Type Soybeans (1000 BCE to 2021) PDF Author: William Shurtleff; Akiko Aoyagi
Publisher: Soyinfo Center
ISBN: 1948436574
Category : Reference
Languages : en
Pages : 1139
Book Description
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 100 photographs and illustrations - mostly color. Free of charge in digital PDF format.