Miso tempeh natto and other tasty ferments a step by step guide to fermenting grains and beans for umami and health

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Best-selling fermentation authors Kirsten and Christopher Shockey expand the fermenting possibilities for the home kitchen with an in-depth guide to making fermented bean and grain products, including miso, tempeh, natto, and koji.



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.

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Taal: en

Bindwijze: Paperback

Oorspronkelijke releasedatum: 25 juni 2019

Aantal pagina's: 396

Illustraties: Nee

Hoofdauteur: Christopher Shockey

Tweede Auteur: Christopher Shockey

Hoofduitgeverij: Storey Publishing Llc

Extra groot lettertype: Nee

Product breedte: 202 mm

Product hoogte: 22 mm

Product lengte: 252 mm

Studieboek: Nee

Verpakking breedte: 197 mm

Verpakking hoogte: 27 mm

Verpakking lengte: 249 mm

Verpakkingsgewicht: 1102 g

EAN: 9781612129884

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