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

Author:   Christopher Shockey ,  Kirsten K. Shockey ,  David Zilber
Publisher:   Workman Publishing
ISBN:  

9781612129884


Pages:   408
Publication Date:   25 June 2019
Format:   Paperback
Availability:   In stock   Availability explained
We have confirmation that this item is in stock with the supplier. It will be ordered in for you and dispatched immediately.

Our Price $49.99 Quantity:  
Add to Cart

Share |

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


Add your own review!

Overview

2020 IACP Cookbook Award Finalist 2019 Foreword INDIES Winner 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. The Shockeys expand beyond the basic components 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. Their ferments feature creative combinations such as ancient grains tempeh, hazelnut cocoa nib 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 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 new world of possibilities.

Full Product Details

Author:   Christopher Shockey ,  Kirsten K. Shockey ,  David Zilber
Publisher:   Workman Publishing
Imprint:   Storey Publishing LLC
Dimensions:   Width: 20.20cm , Height: 2.20cm , Length: 25.20cm
Weight:   1.100kg
ISBN:  

9781612129884


ISBN 10:   1612129889
Pages:   408
Publication Date:   25 June 2019
Audience:   General/trade ,  General
Format:   Paperback
Publisher's Status:   Active
Availability:   In stock   Availability explained
We have confirmation that this item is in stock with the supplier. It will be ordered in for you and dispatched immediately.

Table of Contents

Reviews

"""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 Fermentation 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. There'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, you'll find a wealth of it."" -- David Zilber, co-author of The Noma Guide to Fermentation ""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. I'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"


""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 Fermentation 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. There'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, you'll find a wealth of it."" -- David Zilber, co-author of The Noma Guide to Fermentation ""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. I'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


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 Fermentation and The Art of Fermentation 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. I'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 chef at Trentina and The Greenhouse Tavern, and cofounder of Feast online culinary school


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 Fermentation 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. There'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, you'll find a wealth of it. -- David Zilber, co-author of The Noma Guide to Fermentation 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. I'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 chef at Trentina and The Greenhouse Tavern, and cofounder of Feast online culinary school


Author Information

Kirsten K. Shockey and Christopher Shockey are the coauthors of Miso, Tempeh, Natto & Other Tasty Ferments, Fiery Ferments, and the best-selling Fermented Vegetables. They got their start in fermenting foods twenty years ago on their 40-acre hillside smallholding, which grew into their organic food company. When they realized their passion was for the process, they chose to focus on teaching fermentation arts to others. They teach worldwide and host workshops on their homestead in southern Oregon.

Tab Content 6

Author Website:  

Customer Reviews

Recent Reviews

No review item found!

Add your own review!

Countries Available

All regions
Latest Reading Guide

Aorrng

Shopping Cart
Your cart is empty
Shopping cart
Mailing List