Miso, Tempeh, Natto & Other Tasty Ferments: A Step-by-Step Guide to Fermenting Grains and Beans
ISBN-13:
9781612129884
ISBN-10:
1612129889
Edition:
Illustrated
Author:
Kirsten K. Shockey, Christopher Shockey
Publication date:
2019
Publisher:
Storey Publishing, LLC
Format:
Paperback
408 pages
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Book details
ISBN-13:
9781612129884
ISBN-10:
1612129889
Edition:
Illustrated
Author:
Kirsten K. Shockey, Christopher Shockey
Publication date:
2019
Publisher:
Storey Publishing, LLC
Format:
Paperback
408 pages
Summary
Miso, Tempeh, Natto & Other Tasty Ferments: A Step-by-Step Guide to Fermenting Grains and Beans (ISBN-13: 9781612129884 and ISBN-10: 1612129889), written by authors
Kirsten K. Shockey, Christopher Shockey, was published by Storey Publishing, LLC in 2019.
With an overall rating of 4.4 stars, it's a notable title among other
Canning & Preserving
(Natural Foods, Cooking by Ingredient, Special Diet, Non-Vegan Vegetarian, Vegetarian & Vegan, Engineering, Food Science, Agricultural Sciences) books. You can easily purchase or rent Miso, Tempeh, Natto & Other Tasty Ferments: A Step-by-Step Guide to Fermenting Grains and Beans (Paperback) from BooksRun,
along with many other new and used
Canning & Preserving
books
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Description
2020 IACP Cookbook Award Finalist
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.
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.
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