Miso, Tempeh, Natto & Other Tasty Ferments
By:Kirsten K. Shockey,Christopher Shockey
Published on 2019-06-25 by Storey Publishing
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.
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Book ID of Miso, Tempeh, Natto & Other Tasty Ferments's Books is pflrDwAAQBAJ, Book which was written byKirsten K. Shockey,Christopher Shockeyhave ETAG "X+aWnj6r//w"
Book which was published by Storey Publishing since 2019-06-25 have ISBNs, ISBN 13 Code is 9781612129891 and ISBN 10 Code is 1612129897
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