Miso, Tempeh, Natto & Other Tasty Ferments

Name: Miso, Tempeh, Natto & Other Tasty Ferments
Brand: Hachette Aotearoa New Zealand
SKU: 9781612129884
Price: 60.0 NZD
Availability: InStock

A Step-by-Step Guide to Fermenting Grains and Beans

By Christopher Shockey and Kirsten K. Shockey

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4.39

( 108 ratings, 26 reviews)

Summary

Miso, Tempeh, Natto & Other Tasty Ferments introduces readers to the art and science of crafting delicious fermented foods at home. The book provides detailed instructions and recipes for making a variety of traditional and creative ferments, exploring the history, culture, and health benefits associated with each. It serves as a comprehensive guide for both beginners and experienced fermenters looking to expand their culinary repertoire.
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Format: Paperback / softback

$60⁰⁰

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Miso, Tempeh, Natto & Other Tasty Ferments

$60⁰⁰

Book Hero Magic created this recommendation. While it's new and still learning, it may not be perfect - your feedback is welcome! IS THIS YOUR NEXT READ?

You might enjoy this book if you're interested in exploring the art of fermentation and adding unique flavours to your cooking. It's perfect for those who love experimenting in the kitchen and learning about the health benefits of traditional and innovative fermented foods. Whether you're a beginner or an experienced fermenter, this guide offers both easy-to-follow instructions and creative recipes.

Miso, Tempeh, Natto & Other Tasty Ferments

Best-selling fermentation authors Kirsten and Christopher Shockey expand the fermenting possibilities for the home kitchen with an in-depth guide to making fermented bean and grain products, including miso, tempeh, natto, and koji.

Description

Miso, Tempeh, Natto & Other Tasty Ferments by Kirsten and Christopher Shockey, best-selling authors known for their work in fermentation, takes readers on a journey into the world of probiotic superfoods.

This in-depth handbook is recognised as a 2020 IACP Cookbook Award Finalist and a 2019 Foreword INDIES Winner. It offers accessible, step-by-step techniques for fermenting beans and grains right in your home kitchen.

The Shockeys go beyond the basic components of traditionally Asian protein-rich ferments, including not only soybeans and wheat but also chickpeas, black-eyed peas, lentils, barley, sorghum, millet, quinoa, and oats.

Explore creative combinations such as ancient grains tempeh, hazelnut cocoa nib tempeh, millet koji, sea island red pea miso, and heirloom cranberry bean miso. Once these ferments are mastered, dive into over 50 additional recipes for using them in condiments, dishes, and desserts, including natto polenta, Thai marinated tempeh, and chocolate miso babka.

For enthusiasts who are enthralled by the flavour possibilities and the health benefits of fermenting, Miso, Tempeh, Natto & Other Tasty Ferments opens up a new world of possibilities.

Book Hero Magic summarised reviews for this book. While it's new and still learning, it may not be perfect - your feedback is welcome! HOW HAS THIS BEEN REVIEWED?

Miso, Tempeh, Natto & Other Tasty Ferments by Christopher Shockey and Kirsten K. Shockey is highly praised for being an insightful and detailed resource on fermentation, appealing to both professional chefs and home cooks. The book offers step-by-step guidance for various fermentation techniques from Asia, demystifying complex processes and making them accessible. Reviewers appreciate its thoroughness and educational value, highlighting it as a valuable kitchen reference that inspires culinary exploration and shares essential knowledge.

Book Details

INFORMATION

ISBN: 9781612129884

Publisher: Workman Publishing

Format: Paperback / softback

Date Published: 25 June 2019

Country: United States

Imprint: Storey Publishing LLC

Illustration: Full-color; photographs throug

Contributors:

Foreword by David Zilber

Audience: General / adult

DIMENSIONS

Spine width: 22.0mm

Width: 202.0mm

Height: 252.0mm

Weight: 1100g

Pages: 408

Collections

Christopher Shockey Cook Books & Recipes Cooking & Food Kirsten K. Shockey Non-Fiction

About the Author

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.