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Miso, Tempeh, Natto & Other Tasty Ferments : A Step-by-Step Guide to Fermenting Grains and Beans: Shockey, Kirsten K./ Shockey, Christopher/ Avila, Dina (PHT)/ Zilber,: BOOKS KINOKUNIYA
Book Details
Miso, Tempeh, Natto & Other Tasty Ferments : A Step-by-Step Guide to Fermenting Grains and Beans
Miso, Tempeh, Natto & Other Tasty Ferments : A Step-by-Step Guide to Fermenting Grains and Beans
Publisher : Storey Books
Published Date : 2019/06
Binding : Paperback
ISBN : 9781612129884

BookWeb Price : US$29.95
Kinokuniya Member price : US$26.95

Availability Status : In stock at the Fulfillment Center.
Usually ships within 1-3 working days.
Language : English
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Book Description
Source: ENG
Academic Descriptors: A97406000
Place of Publication: United States
Academic Level: Extracurricular
Review:
ForeWord Magazine Reviews 2019 - July/August
Baker & Taylor Forecast - May 2019
Phoenix Public Library Holdings (Internal Code for CLS)

Best-selling fermentation authors Kirsten and Christopher Shockey explore a whole new realm of probiotic 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. 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. 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. 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. For enthusiasts enthralled by the flavor possibilities and the health benefits of fermenting, this book opens up a new world of possibilities.