Miso, Tempeh, Natto and Other Tasty Ferments - A Step-By-Step Guide to Fermenting Grains and Beans for Umami and Health

Author(s): Kirsten K. Shockey; Christopher Shockey; David Zilber (Foreword by)

Fermentation

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.

$55.00(NZD)

Available Stock:
-1

Order this Item


Add to Wishlist


Product Information

General Fields

  • : 9781612129884
  • : Storey Publishing, LLC
  • : Storey Publishing, LLC
  • : June 2019
  • : ---length:- '10'width:- '8'units:- Inches
  • : books

Special Fields

  • : English
  • : 408
  • : Kirsten K. Shockey; Christopher Shockey; David Zilber (Foreword by)
  • : Paperback