Miso, Tempeh, Natto, & Other Tasty Ferments : : a Step-By-Step Guide to Fermenting Grains and Beans
Book - 2019 664.024 Sh, Adult Book / Nonfiction / Cooking / Canning & Preserving / Shockey, Kirsten None on shelf No requests on this item
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| Location & Checkout Length | Call Number | Checkout Length | Item Status |
|---|---|---|---|
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Downtown 2nd Floor 4-week checkout |
664.024 Sh | 4-week checkout | Due 05-19-2024 |
|
Malletts Adult Books 4-week checkout |
Adult Book / Nonfiction / Cooking / Canning & Preserving / Shockey, Kirsten | 4-week checkout | Due 05-18-2024 |
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.
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PUBLISHED
North Adams, MA : Storey Publishing, [2019].
Year Published: 2019
Description: 400 pages : color illustrations ; 26 cm
Language: English
Format: Book
ISBN/STANDARD NUMBER
9781612129884
1612129889
ADDITIONAL CREDITS
Shockey, Christopher.
Avila, Dina.
Zilber, David (Chef)
SUBJECTS
Fermented foods.
Beans -- Preservation.
Grain -- Preservation.