9781612129884

Miso, Tempeh, Natto & Other Tasty Ferments

by ; ; ;
  • ISBN13:

    9781612129884

  • ISBN10:

    1612129889

  • Format: Paperback
  • Copyright: 2019-06-25
  • Publisher: Storey Books
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Summary

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.

Author Biography

Kirsten K. Shockey and Christopher Shockey are the coauthors of Miso, Tempeh, Natto & Other Tasty Ferments, Fiery Ferments, and the best-selling Fermented Vegetables. They got their start in fermenting foods twenty years ago on their 40-acre hillside smallholding, which grew into their organic food company. When they realized their passion was for the process, they chose to focus on teaching fermentation arts to others. They teach worldwide and host workshops on their homestead in southern Oregon.

Table of Contents

Foreword by David Zilber
Preface
Introduction
Part 1: Learning
  1  Fermentation Fundamentals
  2  Fermentation Equipment: What You Need
  3  A Guide to Legumes and Cereal Grains for Fermentation
Part 2: Making
  4  Getting Started: Spontaneous Ferments a.k.a. Wild Fermentation
  5  Natto and Its Alkaline Cousins
  6  Tempeh and Other Indonesian Ferments
  7  Koji
  8  Amazake and Other Tasty Koji Ferments
  9  Miso and Other Fermented Bean Pastes, Plus Tasty Sauces
Part 3: Eating
  Tasty Sauces, Pickles & Condiments
  Breakfast
  Smaller Bites
  Larger Bites
  Dessert
Troubleshooting
Endnotes
Bibliography
Metric Conversions
Source Guide
Acknowledgments
Index

Supplemental Materials

What is included with this book?

The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.

The Used, Rental and eBook copies of this book are not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.

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