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Handbook of Indigenous Fermented Foods, Revised and Expanded (Food Science and Technology) 2nd Edition

by Keith Steinkraus (Author)

4.7 2 ratings

Part of: Food Science and Technology (60 books)

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This work offers comprehensive, authoritative coverage of current information on indigenous fermented foods of the world, classifying fermentation according to type. This edition provides both new and expanded data on the antiquity and role of fermented foods in human life, fermentations involving an alkaline reaction, tempe and meat substitutes, amazake and kombucha, and more.;College or university bookstores may order five or more copies at a special student price which is available on request from Marcel Dekker, Inc.

ISBN-10

0824793528
ISBN-13

978-0824793524
Edition

2nd
Publisher

CRC Press
Publication date

November 14, 1995
Part of series

Food Science and Technology
Language

English
Dimensions

7.01 x 1.63 x 10 inches
Print length

796 pages
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4.7 out of 5

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Jackson R.

Informative 👍

Reviewed in the United States on January 10, 2020

Verified Purchase

Definitely the most comprehensive source of fermentation information in the english language. A must for anyone interested in advanced food microbiology.

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tool using primate

If it's as good or better than the first edition, it's excellent.

Reviewed in the United States on April 27, 2016

I don't buy books based on Amazon reviews unless they contain objective as well as subjective content, so I don't care if someone downgrades a book for it's 'excessive price'. SInce nobody has yet reviewed the actual contents, I will discuss the first edition, since I can't afford the new addtion.

I own the first edition of this book, (ISBN-10: 0824718488) which I bought in 1983 or so, for about $64. It was so obscure it was not listed in Books in Print, and after seeing it favorably reviewed in Scientific American, I needed the help of an academic biomedical librarian to find the publisher and purchase directly from them. That was Marcel Dekker, now engulfed and devoured by CRC Press, which is in turn now owned by Frances and Taylor Group, which is itself owned by INFORMA PLC. So it goes. With so many layers of ownership, perhaps that's why the new edition is now more expensive than an inflation adjusted 2016 price of $147 for the original. You can still find the original book. CRC (Chemical Rubber Company) books have always been expensive, directed at professional libraries. Back in the ancient days before electronic calculators, we bought personal copies of the CRC Handbook, which was full of tables of trig functions, log tables, partial differentials, and many other equations and tables useful to the practicing scientist and engineer. I still have my 'smaller' version.

Steinkraus (RIP) was a world class expert on fermented foods. The original edition is a selection of papers from an international symposium on fermented foods. It is an excellent cross cultural study of indigenous fermented foods, considering European , SE Asian and Asian fermented products including mushroom products. I find the style and level of discourse very accessible for someone with an AP high school and or undergrad college level education in biology and chemistry. I have more than that, but read it before reaching a professional level of ed. It considers chemical class (see the table of contents) of production methods, culinary use, and biochemistry. It is NOT a book on how to make or cook with these foods. It contains no DIY info at all.

I have not read the new edition, but i have compared the tables of contents, and the new edition differs by the addition of one ten page chapter on alkaline fermentations, whereas the first edition has one on on acid fermentations, but not alkaline. The new edition is about 750 pages without index, my copy is 658 pages without index. More than that I can not say. My copy is one of my favorite books on food 'biology' and science, as opposed to recipes and aesthetics (I have plenty of those as well). This book is not for amateur enthusiasts who want to make kimchee or kambucha, nor is it for those who want to find out how to use fermented products to solve a myriad of medical problems. There are more than a dozen of the DIY and 'health' oriented fermentation books, but only a very few like this one.

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