Steinkraus Keith. Handbook of Indigenous Fermented Foods

2nd edition, revised and expanded. — NY: Marcel Dekker 1995. — 792 p. — ISBN: 0824793528.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.