Bücher online kaufen
|
| Der Artikel wird am Ende des Bestellprozesses zum Download zur Verfügung gestellt. |
Miso, Tempeh, Natto & Other Tasty Ferments
A Step-by-Step Guide to Fermenting Grains and Beans
Langbeschreibung
Best-selling fermentation authors Kirsten and Christopher Shockey expand the fermenting possibilities for the home kitchen with an in-depth guide to making fermented bean and grain products, including miso, tempeh, natto, and koji.
Inhaltsverzeichnis
Foreword by David Zilber Preface IntroductionPart 1: Learning 1 Fermentation Fundamentals 2 Fermentation Equipment: What You Need 3 A Guide to Legumes and Cereal Grains for FermentationPart 2: Making 4 Getting Started: Spontaneous Ferments a.k.a. Wild Fermentation 5 Natto and Its Alkaline Cousins 6 Tempeh and Other Indonesian Ferments 7 Koji 8 Amazake and Other Tasty Koji Ferments 9 Miso and Other Fermented Bean Pastes, Plus Tasty SaucesPart 3: Eating Tasty Sauces, Pickles & Condiments Breakfast Smaller Bites Larger Bites Dessert Troubleshooting Endnotes Bibliography Metric Conversions Source Guide Acknowledgments Index
Kirsten K. Shockey and Christopher Shockey are the coauthors of Miso, Tempeh, Natto & Other Tasty Ferments, Fiery Ferments, and the best-selling Fermented Vegetables. They got their start in fermenting foods twenty years ago on their 40-acre hillside smallholding, which grew into their organic food company. When they realized their passion was for the process, they chose to focus on teaching fermentation arts to others. They teach worldwide and host workshops on their homestead in southern Oregon.
ISBN-13:
9781612129891
Veröffentl:
2019
Autor:
Kirsten K. Shockey
eBook Typ:
EPUB
eBook Format:
EPUB
Kopierschutz:
2 - DRM Adobe
Sprache:
Englisch
12,99 €*
Lieferzeit: Sofort lieferbar
Alle Preise inkl. MwSt.