Miso, Tempeh, Natto & Other Tasty Ferments

Name: Miso, Tempeh, Natto & Other Tasty Ferments
Brand: Workman Publishing
Availability: OutOfStock
Rating: 5 (1 reviews)

By Kirsten K. Shockey

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Description

Best-selling fermentation authors Kirsten and Christopher Shockey offer accessible, step-by-step techniques for fermenting beans and grains in the home kitchen with this in-depth handbook. The Shockeys expand beyond the basic components of traditionally Asian protein-rich ferments to include not only soybeans and wheat, but also probiotic superfoods such as 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 - 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 whole new world. 2020 IACP Cookbook Award Finalist 2019 Foreword INDIES Winner

Product details

Binding:: Paperback
Edition:: illustrated
Number of Pages:: 408
Release Date:: 2019-06-25
Publication Date:: 2019-06-25
Publisher:: Workman Publishing
Languages:: Original: English
ISBN10:: 1612129889
ISBN13:: 9781612129884
GPSR Manufacturer Reference:: [email protected]
Weight:: 1129 g
Height:: 200 cm
Width:: 251 cm
Thickness:: 27 cm

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