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Miso, Tempeh, Natto & Other Tasty Ferments: A Step-By-Step Guide to Fermenting Grains and Beans
Contributor(s): Shockey, Kirsten K. (Author), Shockey, Christopher (Author), Zilber, David (Foreword by)

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ISBN: 1612129889     ISBN-13: 9781612129884
Publisher: Storey Publishing
Retail: $29.95OUR PRICE: $21.86  
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Binding Type: Paperback - See All Available Formats & Editions
Published: June 2019
Qty:
Additional Information
BISAC Categories:
- Cooking | Methods - Canning & Preserving
- Cooking | Specific Ingredients - Natural Foods
- Cooking | Vegetarian
Dewey: 664.024
LCCN: 2019008886
Physical Information: 0.9" H x 8" W x 9.9" L (2.75 lbs) 408 pages
Features: Bibliography, Illustrated, Index, Price on Product
Review Citations: Foreword 06/26/2019
 
Descriptions, Reviews, Etc.
Publisher Description:
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.


Contributor Bio(s): Zilber, David: - David Zilber is a chef and photographer who hails from Toronto, Canada. He has cooked from coast to coast across North America, most notably as a sous-chef at Hawksworth Restaurant in Vancouver. He has worked at Noma since 2014 and has served as director of its fermentation lab since 2016. He enjoys Jamaican patties and quantum physics. Find him on Instagram @david_zilber.Shockey, Christopher: -

Christopher Shockey is the coauthor of Miso, Tempeh, Natto & Other Tasty Ferments, Fiery Ferments, and the best-selling Fermented Vegetables with his wife, Kirsten K. Shockey. The Shockeys got their start in fermenting foods with their farmstead food company, where they created more than 40 varieties of cultured vegetables and krauts. Their current focus is on teaching the art of fermentation to others through classes and workshops held around the world and at their 40-acre hillside homestead in the Applegate Valley of southern Oregon.

Shockey, Kirsten K.: -

Kirsten K. Shockey is the coauthor of Miso, Tempeh, Natto & Other Tasty Ferments, Fiery Ferments, and Fermented Vegetables with her husband, Christopher Shockey. The Shockeys got their start in fermenting foods with their farmstead food company, where they created more than 40 varieties of cultured vegetables and krauts. Their current focus is on teaching the art of fermenting vegetables to others through classes and workshops at their farm. They live on a 40-acre hillside homestead in the Applegate Valley of southern Oregon.


 
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