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Best-selling fermentation authors Kirsten and Christopher Shockey offer accessible, step-by-step techniques for fermenting beans and grains in the home kitchen with this in-depth handbook.
The Shockeys expand beyond the basic components of traditionally Asian protein-rich ferments to include not only soybeans and wheat, but also probiotic superfoods such as chickpeas, black-eyed peas, lentils, barley, sorghum, millet, quinoa, and oats. Their ferments feature creative combinations such as:
- Ancient grains tempeh
- Hazelnut–cocoa nib tempeh
- Millet koji
- Sea island red pea miso
- Heirloom cranberry bean miso
Once the ferments are mastered, there are more than 50 additional recipes for using them in condiments, dishes, and desserts including natto polenta, Thai marinated tempeh, and chocolate miso babka. For enthusiasts enthralled by the flavor possibilities and the health benefits of fermenting, this book opens up a whole new world.
2020 IACP Cookbook Award Finalist
2019 Foreword INDIES Winner
Best-selling fermentation authors Kirsten and Christopher Shockey offer accessible, step-by-step techniques for fermenting beans and grains in the home kitchen with this in-depth handbook.
The Shockeys expand beyond the basic components of traditionally Asian protein-rich ferments to include not only soybeans and wheat, but also probiotic superfoods such as chickpeas, black-eyed peas, lentils, barley, sorghum, millet, quinoa, and oats. Their ferments feature creative combinations such as:
- Ancient grains tempeh
- Hazelnut–cocoa nib tempeh
- Millet koji
- Sea island red pea miso
- Heirloom cranberry bean miso
Once the ferments are mastered, there are more than 50 additional recipes for using them in condiments, dishes, and desserts including natto polenta, Thai marinated tempeh, and chocolate miso babka. For enthusiasts enthralled by the flavor possibilities and the health benefits of fermenting, this book opens up a whole new world.
2020 IACP Cookbook Award Finalist
2019 Foreword INDIES Winner
Preface
Introduction
Part 1: Learning
1 Fermentation Fundamentals
2 Fermentation Equipment: What You Need
3 A Guide to Legumes and Cereal Grains for Fermentation
Part 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 Sauces
Part 3: Eating
Tasty Sauces, Pickles & Condiments
Breakfast
Smaller Bites
Larger Bites
Dessert
Troubleshooting
Endnotes
Bibliography
Metric Conversions
Source Guide
Acknowledgments
Index
| Erscheinungsjahr: | 2019 |
|---|---|
| Genre: | Importe |
| Rubrik: | Essen & Trinken |
| Thema: | Allgemeine Lexika |
| Medium: | Taschenbuch |
| Inhalt: | Kartoniert / Broschiert |
| ISBN-13: | 9781612129884 |
| ISBN-10: | 1612129889 |
| Sprache: | Englisch |
| Einband: | Kartoniert / Broschiert |
| Autor: |
Shockey, Kirsten K
Shockey, Christopher |
| Hersteller: | Storey Publishing |
| Verantwortliche Person für die EU: | Libri GmbH, Europaallee 1, D-36244 Bad Hersfeld, gpsr@libri.de |
| Maße: | 251 x 200 x 27 mm |
| Von/Mit: | Kirsten K Shockey (u. a.) |
| Erscheinungsdatum: | 25.06.2019 |
| Gewicht: | 1,129 kg |
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