{Read Online} Miso Tempeh Natto & Other Tasty Ferments A Step-by-Step Guide to Fermenting Grains and Beans EBook

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{Read Online} Miso, Tempeh, Natto & Other Tasty Ferments: A Step-by-Step Guide to
Fermenting Grains and Beans EBook

{Read Online} Miso, Tempeh, Natto & Other Tasty Ferments: A Step-by-Step Guide to Fermenting Grains
and Beans EBook
{Read Online} Miso,
Tempeh, Natto & Other
Tasty Ferments: A Stepby-Step
Guide to
Fermenting Grains and
Beans EBook
Description
'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 FermentationÂ
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. Thereâ€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, youâ€ll find a wealth of it.― — David Zilber, co-author of The Noma Guide to Fermentation Â
“Kirsten and Christopher have written a beautifully researched and approachable book for lovers of Asian
ferments. This book demystifies the processes and methods for producing foods such as tempeh, miso, and
koji, and will enable anyone to make these foods successfully at home or in a professional kitchen. Iâ€ve
been waiting for a book of this magnitude and approachability for a long time. I now have something to keep
in my kitchen to guide me down the rabbit hole that is Asian fermented foods.― — Jeremy Umansky,
larder master, wild food forager, and owner of Larder Delicatessen & Bakery  Read more Unlock the full
nutritional potential of legumes and grains with flavorful homemade fermented superfoods. Miso, koji,
tempeh, natto, and other probiotic-rich ferments are the bedrocks of flavor in traditional Asian cuisine. This
comprehensive handbook for the home cook teaches the fundamentals of creating fermented beans and
grains using not only the customary soybeans and rice but also chickpeas, lentils, oats, quinoa, and more.
Learn the most accessible methods of fermenting with step-by-step instructions and expert guidance on
equipment, setup, and troubleshooting. Recipes for using your ferments in dishes that span the menu, along
with tips from contemporary fermenters, create a wide world of flavor possibilities you can produce in your
own kitchen. Read more See all Editorial Reviews