Price: $37.66
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A 2020 IACP Cookbook Award Finalist and a 2019 Foreword INDIES Winner, Miso, Tempeh, Natto & Other Tasty Ferments is an exciting culinary journey into the world of probiotic superfoods, brought to you by best-selling authors Kirsten and Christopher Shockey. This comprehensive guide offers straightforward, step-by-step instructions for fermenting a wide variety of beans and grains in your own kitchen.
The Shockeys transcend the traditional boundaries of Asian-inspired protein-rich ferments, extending their inventive combinations beyond just soybeans and wheat. They delve into the fermenting potential of chickpeas, black-eyed peas, lentils, barley, sorghum, millet, quinoa, and oats. Their innovative concoctions include ancient grains tempeh, a delightful hazelnut cocoa nib tempeh, millet koji, a unique sea island red pea miso, and a specialty heirloom cranberry bean miso.
Once you’ve mastered these fermentation techniques, the book presents over 50 additional recipes. Use your homemade ferments in a variety of condiments, dishes, and desserts; try the natto polenta, Thai marinated tempeh, or indulge in a decadent chocolate miso babka.
For culinary enthusiasts captivated by the taste adventures and health benefits of fermented foods, this book unveils a whole new world of flavor and culinary creativity.
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