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.
- Price: $29.95
- Other formats: Ebook
- Size: 8 x 10
- Pages: 408
- Format: Paperback
- ISBN: 9781612129884
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What an exciting new resource for fermentation enthusiasts! This book opens the door to amazing culinary adventures and incomparable umami flavors.
The Shockeys have put together a thorough and masterful work that builds on the theme that education and knowledge are essential. There’s beauty in the idea that you have to share ferments to make them. Because you have to share knowledge, too, to create it. And within these pages, you’ll find a wealth of it.
Beautifully researched and approachable. I’ve been waiting for a book of this magnitude and approachability for a long time.
Miso, Tempeh, Natto & Other Tasty Ferments
by Kirsten K. Shockey, Christopher Shockey and David Zilber
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