Bibliograph

Miso, tempeh, natto, & other tasty ferments, a step-by-step guide to fermenting grains and beans, Kirsten K. Shockey & Christopher Shockey ; photography by Dina Avila ; foreword by David Zilber

Type

Label

Miso, tempeh, natto, & other tasty ferments, a step-by-step guide to fermenting grains and beans, Kirsten K. Shockey & Christopher Shockey ; photography by Dina Avila ; foreword by David Zilber

Language

eng

Bibliography note

Includes bibliographical references (382-387) and index

Illustrations

illustrations

Index

index present

Literary Form

non fiction

Main title

Miso, tempeh, natto, & other tasty ferments

Nature of contents

bibliography

Oclc number

1105037939

Responsibility statement

Kirsten K. Shockey & Christopher Shockey ; photography by Dina Avila ; foreword by David Zilber

Sub title

a step-by-step guide to fermenting grains and beans

Table Of Contents

Learning -- Fermentation fundamentals -- Fermentation equipment: what you need -- A guide to legumes and cereal 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 tasty koji ferments -- Miso and other fermented bean pastes, plus tasty sauces -- Eating -- Tasty sauces, pickles & condiments -- Breakfast -- Smaller bites -- Larger bites -- Desserts

resource.variantTitle

Miso, tempeh, natto, and other tasty ferments

Classification