Fermented Beverages: Volume 5. The Science of Beverages

Ebook

Probiotic Beverages

Ebook

Sustainable Food Systems from Agriculture to Industry: Improving Production and Processing

Ebook

Food Biosynthesis

Ebook

Soft Chemistry and Food Fermentation

Ebook

Role of Materials Science in Food Bioengineering

Ebook

Food Quality: Balancing Health and Disease

Ebook

Gastronomy and Food Science

Ebook

Microbial Production of Food Ingredients and Additives

Ebook

Food Processing for Increased Quality and Consumption

Ebook

Trends in Non-alcoholic Beverages

Ebook

Food Control and Biosecurity

Ebook

Engineering Plant-Based Food Systems

Ebook

Science and Technology of Fruit Wine Production

Ebook

Food Structure and Functionality

Ebook

Pulse Foods: Processing, Quality and Nutraceutical Applications

Ebook

Roselle (Hibiscus sabdariffa): Chemistry, Production, Products, and Utilization

Ebook

Ingredients Extraction by Physicochemical Methods in Food

Ebook

Saffron

Ebook

Food Packaging and Preservation

Ebook

Fermented Foods in Health and Disease Prevention

Ebook

The Everyday Fermentation Handbook: A Real-Life Guide to Fermenting Food--Without Losing Your Mind or Your Microbes

Ebook

Culture Your Life: Kefir and Kombucha for Every Day Nourishment

Ebook

Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, 2nd Edition

Ebook

Fast Easy Ferments: Simple Recipes To Improve Digestion

Ebook

Sauerkraut Recipes, 12 Raw Cultured Vegetable Creations

Ebook

Delicious Probiotic Drinks: 75 Recipes for Kombucha, Kefir, Ginger Beer, and Other Naturally Fermented Drinks

Ebook

Microbial Technology: Fermentation Technology

Ebook

Fermentation Essentials

Ebook

Pickled: From curing lemons to fermenting cabbage, the gourmand's ultimate guide to the world of pickling

Ebook

Wildcrafted Fermentation: Exploring, Transforming, and Preserving the Wild Flavors of Your Local Terroir

Ebook

Summary and Analysis of The Case Against Sugar: Based on the Book by Gary Taubes

Ebook

Swindled: The Dark History of Food Fraud, from Poisoned Candy to Counterfeit Coffee

Ebook

Bread Science: The Chemistry and Craft of Making Bread

Ebook

Thiamine Deficiency Disease, Dysautonomia, and High Calorie Malnutrition

Ebook

Wild Mushrooming: A Guide for Foragers

Ebook

The End of Craving: Recovering the Lost Wisdom of Eating Well

Ebook

I'm Just Here for More Food: Food x Mixing + Heat = Baking

Ebook

Wildcrafted Vinegars: Making and Using Unique Acetic Acid Ferments for Quick Pickles, Hot Sauces, Soups, Salad Dressings, Pastes, Mustards, and More

Ebook

The Science of Fitness: Power, Performance, and Endurance

Ebook

How to Make Coffee: The Science Behind the Bean

Ebook

Baked to Perfection: Winner of the Fortnum & Mason Food and Drink Awards 2022

Ebook

Mouthfeel: How Texture Makes Taste

Ebook

The Ice Book: Cool Cubes, Clear Spheres, and Other Chill Cocktail Crafts

Ebook

Survival 101: Food Storage A Step by Step Beginners Guide on Preserving Food and What to Stockpile While Under Quarantine

Ebook

Smart Sourdough: The No-Starter, No-Waste, No-Cheat, No-Fail Way to Make Naturally Fermented Bread in 24 Hours or Less with a Home Proofer, Instant Pot, Slow Cooker, Sous Vide Cooker, or Other Warmer

Ebook

The Art of Natural Cheesemaking: Using Traditional, Non-Industrial Methods and Raw Ingredients to Make the World's Best Cheeses

Ebook

Clean Meat: How Growing Meat Without Animals Will Revolutionize Dinner and the World

Ebook

Canning and Preserving Guide including Recipes (Boxed Set)

Ebook

Kitchen Mysteries: Revealing the Science of Cooking

Ebook

The Complete Guide to Seed and Nut Oils: Growing, Foraging, and Pressing

Ebook

Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation (Soy Sauce, Miso, Sake, Mirin, Amazake, Charcuterie)

Ebook

The Manual of Scientific Style: A Guide for Authors, Editors, and Researchers

Ebook

Present Knowledge in Nutrition: Basic Nutrition and Metabolism

Ebook

Ketogenic: The Science of Therapeutic Carbohydrate Restriction in Human Health

Ebook

Meathead: The Science of Great Barbecue and Grilling

Ebook

Omega-3 Delivery Systems: Production, Physical Characterization and Oxidative Stability

Ebook

Health of HIV Infected People: Food, Nutrition and Lifestyle with Antiretroviral Drugs

Ebook

The American Plate: A Culinary History in 100 Bites

Ebook

Edible Wild Plants: Over 111 Natural Foods and Over 22 Plant-Based Recipes On A Budget

Ebook

Canning and Preserving: A Simple Food In A Jar Home Preserving Guide for All Seasons : Bonus: Food Storage Tips for Meat, Dairy and Eggs

Podcast episode

Episode 374: The Noma Guide to Fermentation with René Redzepi and David Zilber: On today’s episode of THE FOOD SEEN, when René Redzepi opened Noma in 2003, he couldn’t have imagined that a small Copenhagen-based restaurant would send a ripple through the food scene by way of Nordic cuisine. The same goes for what we’ve recently witne

Podcast episode

279: Career Conversations: The secret to becoming a flavourist

Podcast episode

Dr. Homebrew | Episode #189: Kvass and Talking HomebrewCon with John Moorhead from the AHA

Podcast episode

Episode 205: Man and his Bread: This week on A Taste of the Past, host Linda Pelaccio welcomes Eric Kayser, artisan baker, founder of Maison Kayser, and author of the book The Larousse Book of Bread to the show. Born into a family of French bakers, dating back four generations and recog

Podcast episode

SCS 001 | Culinary Knife Skills: Basic knife skills are discussed including the difference between German and Japanese steel, how to properly hold your knife, and what knives you really need in your kitchen. For video techniques, check out http://stellaculinary.com/knifeskills, also avai

Podcast episode

What Fermented Food Are Okay on Keto (Ketogenic Diet)?

Podcast episode

Episode 10: Practical Advice for Increasing Yield with Nelson Lindsley: Part 2 of our interview series with Cannabis Consultant Nelson Lindsley

Podcast episode

217: Daina Trout on Why Kombucha is Taking Over the Grocery Stores: Today we are so excited to have the CEO of Health-Ade Kombucha, our favorite kombucha company, on the show! Daina Trout co-founded Health-Ade Kombucha in 2012 alongside her husband, Justin Trout, and best friend, Vanessa Dew. Since the beginning, the...

Podcast episode

The Quest for Wild Terroir - Pascal Baudar #159: Today’s show explores terroir — the flavor of place. Discovering the wild flavors of your local bioregion is a smart and ecologically interactive way to intimately engage with your place and add context to the story of your food....

Podcast episode

62: Why Not . . . Simplify Your Choices: 17 Simple "One and Done" Daily Decisions

Podcast episode

Chef Yotam Ottolenghi: on making the world love vegetables, how his style of cooking has changed, and his work with Amos Trust (S8/Ep.03)

Podcast episode

Chefs Lana Lagomarsini And Nana Wilmot Are Redefining Fine Dining: Meet two chefs putting their own spin on fine dining. Chef Lana Lagomarsini and Chef Nana Wilmot recently collaborated on a dinner with Resident, the roving luxury pop-up series that wove together the history of Black food, their personal stories, and their fine dining backgrounds, one course at a time. The two were working up the ladder in the restaurant world, at places like Le Coucou and Daniel, before the pandemic struck, changing their career trajectories. They each took matters into their own hands and began working as private chefs and exploring a more personal approach to their food. Lana and Nana join host Kerry Diamond to share the inspiration behind their dinner and give their take on the current and future state of fine dining. Thank you to our sponsors: Lenox has a new wine glass collab with sommelier Victoria James. Learn more at lenox.com/collections/signature-series. Luke’s Lobster has partnered with A

Podcast episode

How to Improve Fertility with PCOS w/ Dr. Nadia Pateguana!: Why do some women with PCOS struggle with fertility? Dr. Nadia Pateguana, Naturopathic Doctor & Co-Author of The PCOS Plan, joins us to talk about fertility & PCOS! You'll learn how to promote fertility naturally and why it's important to make fertility ...

Podcast episode

Episode 197: History of Food in India: From dal to samosas, paneer to vindaloo, dosa to naan, todays A Taste of the Past is delving into the history of the food in India. Host Linda Pelaccio welcomes guest Colleen Taylor Sen, a culinary historian and writer who has specialized in the cuisine o

Podcast episode

SCS 074 | Hydrocolloids - A Practical Approach: Chef Jacob breaks down the most common hydrocolloids that cooks can use to solve problems in the home and professional kitchen alike.

Podcast episode

Episode 206: Bar Tartine Cookbook: This week on Eat Your Words, host Cathy Erway welcomes Nick Balla and Cortney Burns of Bar Tartine restaurant in San Francisco. On the road talking about their upcoming cookbook Bar Tartine: Techniques and Recipes, Nick and Cortney share their inspiration

Podcast episode

Episode 28: How Fish Products Are Made And What The Differences Are with Casey Schoenberger: What's the difference between fish emulsion and fish hydrolysate? Are these products sustainably made? Where are the fish coming from? We tackle these questions and more in this week's episode with Casey Schoenberger, the Director of Sales for Dramm...

Podcast episode

Help me make peace with food while losing weight {Ep 083}: Can you pursue weight loss and doing intuitive eating? I have insight into this not so simple combination.

Podcast episode

Food Waste with Max La Manna: In Episode #184 we hear from Max La Manna on his decision to adopt a plant-based diet and why we should care about food...

Podcast episode

13: Fermented Foods with Sandor Ellix Katz: As you might know, I’ve been a little obsessed with Kombucha lately. Kombucha is a lightly fermented tea that’s a little fruity, a little fizzy, and good for your gut to boot! The power comes from the biological process of fermentation. Fermented...

Podcast episode

Episode 204: Nordic Cuisine: This week on A Taste of the Past, host Linda Pelaccio is taking listeners on a journey to Iceland! Welcoming guest Jody Eddy, author of the new cookbook North: The New Nordic Cuisine of Iceland, to chat about one of the most beautiful and untouched places

Podcast episode

The Korean Sauce Everyone Should Know | Eric Kim: Kristen chats with New York Times staff writer, Eric Kim on his forthcoming memoir and cookbook, Korean American: Food That Tastes Like Home. Eric shares how a stand mixer inspired his love of baking and cooking at a young age, how he grappled with identity in the kitchen, and how his family -- especially his mom, helped to inspire his sticky-sweet, snackable crispy chickpeas with a classic Korean sauce.

Podcast episode

151 Juicing for Health, Detox, Fasting, Cleansing, Cellulite, Weight Loss, Diabetes, Anti-Inflammation, Adrenal Fatigue, Thyroid Disorders, Asthma, and Allergies with Cherie Calbom and Ashley James on the Learn True Health Podcast: The Juice Lady's Guide to Juicing

Podcast episode

From Harvest to Vinegar: Humans have used fermentation to preserve crops and add flavor and health benefits to their diets for thousands of years. Since 2015, Sarah Conezio and Isaiah Billington have been putting their own stamp on that age-old tradition with Keepwell Vinegar. Together, they partner directly with small, organic farms to turn apples, ginger, and persimmons into specialty vinegars, farro into miso, and soybeans into soy sauce, bottling the Mid-Atlantic’s seasonal bounty. Home cooks and the best chefs in Baltimore, Washington DC, and Philadelphia—and increasingly far beyond—now use their products. In this episode, host Lisa Held talks to the Keepwell founders about making vinegar, working with farmers, and why they do what they do.

Podcast episode

#136 The Coffee Episode with Alex Manos and Alex Higham from Exhale Coffee

Podcast episode

Ep. 102. Dr. Jeff Kornacki: Nothing Is Foolproof: Dr. Jeff Kornacki is an industrial forensic food microbiologist. He has assisted and continues to assist many companies during environmental and product contamination concerns including FDA and USDA recalls and has made well over 850 troubleshooting...

Podcast episode

Dr Ken Mcgrath on The Microbiome and Sports Performance: How to optimise your microbiome, histamine, microbiome enhancement for sport performance

Podcast episode

Professor Paul Cotter on The Science of Fermented Foods: Scientific evidence supporting the benefits of fermented food and why they are great for gut health and the microbiome. We also cover sports, exercise and the impact on your microbiome.

Podcast episode

Organic Acids, Mitochondria, CoQ10, and Other Big Words

Podcast episode

Are raw food diet claims overcooked?