Bibliograph

Miso, tempeh, natto, & other tasty ferments, a step-by-step guide to fermenting grains and beans, Kirsten K. Shockey and Christopher Shockey ; photography by Dina Avila ; foreword by David Ziber

Type

Label

Miso, tempeh, natto, & other tasty ferments, a step-by-step guide to fermenting grains and beans, Kirsten K. Shockey and Christopher Shockey ; photography by Dina Avila ; foreword by David Ziber

Language

eng

Bibliography note

Includes bibliographical references (pages 382-387) and index

Illustrations

illustrations

Index

index present

Literary Form

non fiction

Main title

Miso, tempeh, natto, & other tasty ferments

Nature of contents

bibliography

Oclc number

1090705709

Responsibility statement

Kirsten K. Shockey and Christopher Shockey ; photography by Dina Avila ; foreword by David Ziber

Sub title

a step-by-step guide to fermenting grains and beans

Summary

Best-selling fermentation authors Kirsten and Christopher Shockey explore a whole new realm of probiotic superfoods with Miso, Tempeh, Natto and 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

Table Of Contents

Part I: Learning. Fermentation fundamentals ; Fermentation equipment: what you need ; A guide to the best legumes and cereal grains for fermentation -- Part II: Making. Getting started: spontaneous ferments (a.k.a. wild fermentation) ; Natto and its alkaline cousins ; Tempeh (and other Indonesian ferments) ; Koji ; Amazake and other koji ferments ; Miso and other fermented bean pastes, plus tasty sauces -- Part III: Eating. Tasty sauces, pickles, and condiments -- Breakfast -- Smaller bites -- Larger bites -- Desserts

resource.variantTitle

Miso, tempeh, natto, and other tasty ferments

Classification