Description: 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.
Price: 25.99 USD
Location: Wolverine, Michigan
End Time: 2024-09-08T02:47:39.000Z
Shipping Cost: N/A USD
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Item Specifics
Restocking Fee: No
Return shipping will be paid by: Buyer
All returns accepted: Returns Accepted
Item must be returned within: 30 Days
Refund will be given as: Money Back
Book Title: Miso, Tempeh, Natto and OTHER Tasty Ferments : a Step-By-Step Guide to Fermenting Grains and Beans
Item Length: 10.1in.
Item Height: 0.9in.
Item Width: 8.1in.
Author: Kirsten K. Shockey, Christopher Shockey
Format: Trade Paperback
Language: English
Topic: Specific Ingredients / Natural Foods, Vegetarian, Chemistry / Industrial & Technical, Methods / Canning & Preserving
Publisher: Storey Publishing, LLC
Publication Year: 2019
Genre: Cooking, Science
Item Weight: 33.3 Oz
Number of Pages: 408 Pages
