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

By: Contributor(s): Material type: TextTextPublisher: North Adams, MA : Storey Publishing, [2019]Description: viii, 400 pages : color illustrations ; 26 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 9781612129884
  • 1612129889
Subject(s): Genre/Form:
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.
Holdings
Item type Home library Collection Call number Materials specified Status Date due Barcode Item holds
Adult Book Adult Book Main Library NonFiction 664.024 S559 Available 33111009729829
Total holds: 0

Enhanced descriptions from Syndetics:

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.

Includes bibliographical references and index.

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.

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