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Miso, Tempeh, Natto & Other Tasty Ferments

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

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Éditeur :

Storey Publishing, LLC


Paru le : 2019-06-25



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Description
Best-selling fermentation authors Kirsten and Christopher Shockey offer accessible, step-by-step techniques for fermenting beans and grains in the home kitchen with this in-depth handbook.

The Shockeys expand beyond the basic components of traditionally Asian protein-rich ferments to include not only soybeans and wheat, but also probiotic superfoods such as 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 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 whole new world.


2020 IACP Cookbook Award Finalist 
2019 Foreword INDIES Winner  
Pages
376 pages
Collection
n.c
Parution
2019-06-25
Marque
Storey Publishing, LLC
EAN papier
9781612129884
EAN EPUB
9781612129891
Informations sur l'ebook
Nombre pages copiables
0
Nombre pages imprimables
0
Taille du fichier
33260 Ko
Ce livre est accessible aux handicaps Voir les informations sur l'accessibilité
Prix
11,99 €

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