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Miso, Tempeh, Natto & Other Tasty Ferments: A Step-By-Step Guide to Fermenting Grains and Beans

Name: Miso, Tempeh, Natto & Other Tasty Ferments: A Step-By-Step Guide to Fermenting Grains and Beans
Brand: Storey Publishing
SKU: 9781612129884
Price: 21.99 USD
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Contributors:

Kirsten K. Shockey, Christopher Shockey, David Zilber (Foreword by)

Publisher:

Storey Publishing

Binding:

Paperback

Book Category:

Cooking

Book Subcategory:

Methods, Specific Ingredients, Vegetarian

Book Topic:

Canning & Preserving, Natural Foods

Shipping & Return +

The product is eligible for a complimentary return within 30 days from the date of purchase. Furthermore, individual items are shipped within 24 hours of receiving the order.

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Specifications +

Release Date:

2019-06-25

ISBN 13:

9781612129884

Weight:

2.75 lbs

Size:

9.90 x 8.00 x 0.90 inches

Pages:

408

Mint Condition +

product description

Description

2020 IACP Cookbook Award Finalist
2019 Foreword INDIES Winner

Best-selling fermentation authors Kirsten and Christopher Shockey explore a whole new realm of probiotic superfoods with Miso, Tempeh, Natto & Other Tasty Ferments. This in-depth handbook offers accessible, step-by-step techniques for fermenting beans and grains in the home kitchen. The Shockeys expand beyond the basic components of traditionally Asian protein-rich ferments to include not only soybeans and wheat, but also chickpeas, black-eyed peas, lentils, barley, sorghum, millet, quinoa, and oats. Their ferments feature creative combinations such as ancient grains tempeh, hazelnut-cocoa nib tempeh, millet koji, sea island red pea miso, and heirloom cranberry bean miso. Once the ferments are mastered, there are more than 50 additional recipes for using them in condiments, dishes, and desserts including natto polenta, Thai marinated tempeh, and chocolate miso babka. For enthusiasts enthralled by the flavor possibilities and the health benefits of fermenting, this book opens up a new world of possibilities.

About the Author
Kirsten K. Shockey and Christopher Shockey are the coauthors of Miso, Tempeh, Natto & Other Tasty Ferments, Fiery Ferments, and the best-selling Fermented Vegetables. They got their start in fermenting foods twenty years ago on their 40-acre hillside smallholding, which grew into their organic food company. When they realized their passion was for the process, they chose to focus on teaching fermentation arts to others. They teach worldwide and host workshops on their homestead in southern Oregon.

Miso, Tempeh, Natto & Other Tasty Ferments: A Step-By-Step Guide to Fermenting Grains and Beans

Description

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