Miso, Tempeh, Natto & Other Tasty Ferments (A Step-by-Step Guide to Fermenting Grains and Beans)

ISBN: 9781612129884
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Overview

Best-selling fermentation authors Kirsten and Christopher Shockey explore a whole new realm of probioticĀ 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 componentsĀ 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. TheirĀ ferments feature creative combinations such as ancient grains tempeh, hazelnutā€“cocoa nibĀ 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 dessertsĀ including natto polenta, Thai marinated tempeh, and chocolate miso babka. ForĀ enthusiasts enthralled by the flavor possibilities and the health benefits of fermenting, this book opens up a new world of possibilities.

This book title, Miso, Tempeh, Natto & Other Tasty Ferments (A Step-by-Step Guide to Fermenting Grains and Beans), ISBN: 9781612129884, by Kirsten K. Shockey, Christopher Shockey, David Zilber, published by Storey Publishing, LLC (June 25, 2019) is available in paperback. Our minimum order quantity is 25 copies. All standard bulk book orders ship FREE in the continental USA and delivered in 4-10 business days.

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Product Details

Author:
Kirsten K. Shockey, Christopher Shockey, David Zilber
Format:
Paperback
Pages:
408
Publisher:
Storey Publishing, LLC (June 25, 2019)
Language:
English
ISBN-13:
9781612129884
ISBN-10:
1612129889
Dimensions:
8.125" x 10.125" x 0.875"
File:
hbgusa-hbgusa_onix30_P7220660_04222024-20240422.xml
Folder:
hbgusa
List Price:
$29.95
As low as:
$15.27
Publisher Identifier:
P-HACH
Discount Code:
A
Case Pack:
12
Weight:
40oz
Audience:
General/trade
Country of Origin:
China

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