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. With 50 recipes, they expand beyond the basic components of these traditionally Japanese 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 nibs tempeh, millet koji, sea island red pea miso, and heirloom cranberry bean miso. Once the ferments are mastered, there are 50 additional recipes for using them in recipes such as miso flank steak, natto polenta, and Thai marinated tempeh. For enthusiasts enthralled by the flavor possibilities and the health benefits of fermenting, this book opens up a new world of possibilities.
Product details
- Paperback | 376 pages
- 203 x 254 x 22.86mm | 1,247.38g
- 25 Jun 2019
- Storey Publishing LLC
- North Adams, United States
- English
- Full colour photographs throughout
- 1612129889
- 9781612129884
- 61,236
Download Miso, Tempeh, Natto and Other Tasty Ferments: A Step-by-Step Guide to Fermenting Grains and Beans for Umami and Health (9781612129884).pdf, available at troyersdutchheritage.com for free.
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