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

Book details

File Size: 142 MB
Format: pdf
Print Length: 406 pages
Page Numbers Source ISBN: 1612129889
Publisher: Storey Publishing, LLC (June 25, 2019)
Publication Date: June 25, 2019
Sold by: Amazon Digital Services LLC
Language: English
ASIN: B07GNW2PHK

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.

Reviews:

“Miso,Tempeh, Natto & Other Tasty Ferments is a detailed and informational book on the art of fermentation––recommended for professional chefs and passionate home cooks alike.” — Foreword Reviews

“What an exciting new resource for fermentation enthusiasts! Kirsten and Christopher Shockey explain in clear step-by-step detail classic methods from different parts of Asia for fermenting legumes and grains, as well an innovative new applications. The ferments in this book include some of the most complex, technically demanding, and potentially intimidating, but Kirsten and Christopher demystify them and make them readily accessible for home and restaurant kitchens. This book opens the door to amazing culinary adventures and incomparable umami flavors.” — Sandor Ellix Katz, Author of Wild Fermentation and The Art of Fermentation

“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.” — David Zilber, co-author of The Noma Guide to Fermentation

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