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Book

Miso, tempeh, natto, & other tasty ferments : a step-by-step guide to fermenting grains and beans

Shockey, Kirsten (author.). Shockey, Christopher, (author.).

Available copies

  • 3 of 3 copies available at Sage Library System.

Current holds

0 current holds with 3 total copies.

Summary:

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.--from back cover.
Location Call Number / Copy Notes Barcode Shelving Location Circulation Modifier Age Hold Protection Active/Create Date Status Due Date
Hood River County Library 664.024 SHO 2019 (Text) 33892100621342 Adult Non-Fiction Book None 07/02/2019 Available -
Southern Wasco County Library 664.024 SHOC (Text) 33892006342456 NON-FICTION Book Branch_Only_2months 01/20/2021 Available -
The Dalles Wasco County Library 664.024 SHO (Text) 33892006496468 NON-FICTION New/High Demand None 06/25/2019 Available -

Record details

  • ISBN: 1612129889
  • ISBN: 9781612129884
  • Physical Description: viii, 400 pages : color illustrations ; 26 cm
    print
  • Publisher: North Adams, Massachusetts : Storey Publishing, 2019.

Content descriptions

Bibliography, etc. Note: Includes bibliographical references (pages 382-387) and index.
Formatted Contents Note: Understanding : Fermentation fundamentals -- Fermentation equipment: what you need -- A guide to the best legumes and grains for fermentation -- Making : Getting started, spontaneous ferments (a.k.a. wild fermentation) -- Natto and its alkaline cousins --Tempeh (and other indonesian ferments) -- Koji -- Amazake and other koji ferments -- Miso and other fermented bean pastes, plus tasty sauces -- Eating : Building blocks of flavor: tasty sauces, pickles, and condiments -- New ways to start the day -- Smaller bites -- Larger bites -- Sweet umami: desserts.
Summary, etc.: 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.--from back cover.
Subject: Grain Preservation
Beans Preservation
Fermented foods
Genre: Cookbooks.
Search Results Showing Item 2 of 4

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