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

<div>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 &amp; 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.</div>

<ul><li><ul><li>Idioma: Español</li><li>Libro original impreso</li><li>Nuevo y sellado</li></ul></li></ul>

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<ul><li>Idioma: Español</li><li>Libro original impreso</li><li>Nuevo y sellado</li></ul>

miso, tempeh, natto & other tasty ferments: a step-by-step guide to fermenting grains and beans blanco — edición en español; portada frontal con banda naranja de título y nombres de autores, primer plano de pasteles rectangulares de tempeh apilados que muestran granos y frijoles visibles sobre un plato, y tres fotos pequeñas arriba: miso untado, tempeh a la parrilla con huevo y natto elástico.

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

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