Best-selling fermentation authors Kirsten and Christopher Shockey explore a whole new realm of probiotic superfoods with Miso, Tempeh, Natto &
Other Tasty Ferments.
For enthusiasts enthralled by the flavor possibilities and the health benefits of fermenting, this book opens up a new world of possibilities..
Once the ferments are mastered, there are 50 additional recipes for using them in recipes such as Miso flank steak, Natto polenta, and Thai marinated tempeh.
Their ferments feature creative combinations such as ancient grains tempeh, hazelnut cocoa nibs tempeh, millet koji, sea island red pea miso, and heirloom cranberry bean miso.
With 50 recipes, they expand beyond the basic components of these traditionally Japanese protein-rich ferments to include not only soybeans and wheat, but also chickpeas, black-eyed peas, lentils, barley, sorghum, millet, quinoa, and oats.
This in-depth handbook offers accessible, Step-by-Step techniques for fermenting beans and grains in the home kitchen.
Best-selling fermentation authors Kirsten and Christopher Shockey explore a whole new realm of probiotic superfoods with Miso, Tempeh, Natto &
Other Tasty Ferments
