[DOWNLOAD IN @PDF] Miso Tempeh Natto & Other Tasty Ferments A Step-by-Step Guide to Fermenting Grains and Beans (Epub Kindle)

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[DOWNLOAD IN @PDF] Miso, Tempeh, Natto & Other Tasty Ferments: A Step-by-
Step Guide to Fermenting Grains and Beans (Epub Kindle)

[DOWNLOAD IN @PDF] Miso, Tempeh, Natto & Other Tasty Ferments: A Step-by-Step Guide to
Fermenting Grains and Beans (Epub Kindle)
[DOWNLOAD IN
@PDF] Miso, Tempeh,
Natto & Other Tasty
Ferments: A Step-by-
Step Guide to
Fermenting Grains
and Beans (Epub
Kindle)
Description
'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.' —Â
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. Thereâ€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, youâ€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. Iâ€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  Read more Unlock the
full nutritional potential of legumes and grains with flavorful homemade fermented superfoods.
Miso, koji, tempeh, natto, and other probiotic-rich ferments are the bedrocks of flavor in traditional
Asian cuisine. This comprehensive handbook for the home cook teaches the fundamentals of
creating fermented beans and grains using not only the customary soybeans and rice but also
chickpeas, lentils, oats, quinoa, and more. Learn the most accessible methods of fermenting with
step-by-step instructions and expert guidance on equipment, setup, and troubleshooting. Recipes
for using your ferments in dishes that span the menu, along with tips from contemporary
fermenters, create a wide world of flavor possibilities you can produce in your own kitchen. Read

more See all Editorial Reviews