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Title Miso, tempeh, natto, & other tasty ferments : a step-by-step guide to fermenting grains and beans / by Kirsten K. Shockey and Christopher Shockey Storey Publishing.
Author Shockey, Kirsten, author.
Publication North Adams, MA : Storey Publishing, 2019.
Description 1 online resource
Call # eBOOK
Bibliography Includes bibliographical references and index.
Contents 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.
Note Description based on print version record and CIP data provided by publisher; resource not viewed.
Subject Fermented foods.
Beans -- Preservation.
Grain -- Preservation.
Beans -- Preservation. (OCoLC)fst00829238
Fermented foods. (OCoLC)fst00922990
Grain -- Preservation. (OCoLC)fst00945969
Genre Cookbooks. (OCoLC)fst01752725
Electronic books.
Addl. Author Shockey, Christopher, author.
OverDrive, Inc., distributor.
Related To Print version: Shockey, Kirsten, author. Miso, tempeh, natto, & other tasty ferments North Adams, MA : Storey Publishing, 2019 9781612129884 (DLC) 2019008886
ISBN 1612129897
9781612129891 (electronic bk.)

Location CALL # Status Message
 Electronic Resource  eBOOK    ONLINE  (ONLINE)