Miso, Tempeh, Natto & Other Tasty Ferments: A Step-by-Step

Condition - Very Good
The item shows wear from consistent use, but it remains in good condition and functions properly. Item may arrive with damaged packaging or be repackaged. It may be marked, have identifying markings on it, or have minor cosmetic damage. It may also be missing some parts/accessories or bundled items.

Miso, Tempeh, Natto & Other Tasty Ferments: A Step-by-Step Guide to Fermenting Grains and Beans

Best-selling fermentation authors Kirsten and Christopher Shockey explore a whole new realm of probioticÂ 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 componentsÂ 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. TheirÂ ferments feature creative combinations such as ancient grains tempeh, hazelnutâ€“cocoa nibÂ 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 dessertsÂ including natto polenta, Thai marinated tempeh, and chocolate miso babka. ForÂ enthusiasts enthralled by the flavor possibilities and the health benefits of fermenting, this book opens up a new world of possibilities.

This publication conforms to the EPUB Accessibility specification at WCAG 2.0 Level AA.
Â

Country	USA
Binding	Kindle Edition
Creator	David Zilber
EISBN	9781612129891
Format	Kindle eBook
Label	Storey Publishing, LLC
Manufacturer	Storey Publishing, LLC
NumberOfPages	406
PublicationDate	2019-06-25
Publisher	Storey Publishing, LLC
ReleaseDate	2019-06-25
Studio	Storey Publishing, LLC

Miso, Tempeh, Natto & Other Tasty Ferments: A Step-by-Step Guide to Fermenting Grains and Beans

You might also like...