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Miso, Tempeh, Natto & Other Tasty Ferments
- A Step-by-Step Guide to Fermenting Grains and Beans
Engelsk
Bogcover for Miso, Tempeh, Natto & Other Tasty Ferments af Christopher Shockey, Kirsten K. Shockey, 9781612129884
Specifikationer
Sprog:
Engelsk
Sider:
408
ISBN-13:
9781612129884
Indbinding:
Paperback
ISBN-10:
1612129889
Udg. Dato:
25 jun 2019
Størrelse i cm:
25,3 x 20,4 x 2,0
Oplagsdato:
25 jun 2019

Miso, Tempeh, Natto & Other Tasty Ferments

- A Step-by-Step Guide to Fermenting Grains and Beans
Engelsk
Paperback 2019
Format:

Bog beskrivelse

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  

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Specifikationer
Sprog:
Engelsk
Sider:
408
ISBN-13:
9781612129884
Indbinding:
Paperback
ISBN-10:
1612129889
Udg. Dato:
25 jun 2019
Størrelse i cm:
25,3 x 20,4 x 2,0
Oplagsdato:
25 jun 2019
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