Miso, Tempeh, Natto & Other Tasty Ferments: A Step-by-step Guide to Fermenting
Kristen & Christopher Shockey
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"A thorough and masterful work." —David Zilber, co-author of The Noma Guide to Fermentation
Rice and soybeans are not the only foods which can be fermented using the traditional techniques that create familiar foods such as miso and tempeh. The Shockeys, avid fermenters who offer fermenting workshops around the world, will teach you to use the likes of barley, oats, lentils, chickpeas, quinoa, millet, polenta, and even hazelnuts and cocoa nibs to produce a surprisingly flavorful range of foods.
You could soon be creating and eating sprouted corn tempeh, chickpea tofu in the Burmese style, soy yogurt, barley koji, and cranberry bean miso. Throughout the book the Shockeys offer plenty of step-by-step photo sequences to guide you through basic processes. And for cooks who are inspired to ferment an even wider range of materials, they offer notes on their success and failures with other ingredients.
A nice combination of inspired and practical.
Paperback. Color photographs throughout.
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