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                                           2020 IACP Cookbook Award Finalist 2019 Foreword INDIES Winner  Best-selling fermentation authors Kirsten and Christopher Shockey explore a whole new realm of probiotic superfoods with Miso, Tempeh, Natto & Other Tasty Ferments. This in-depth handbook offers accessible, step-by-step techniques for fermenting beans and grains in the home kitchen. The Shockeys expand beyond the basic components of traditionally Asian protein-rich ferments to include not only soybeans and wheat, but also chickpeas, black-eyed peas, lentils, barley, sorghum, millet, q


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2020 IACP Cookbook Award Finalist 2019 Foreword INDIES Winner Best-selling fermentation authors Kirsten and Christopher Shockey explore a whole new realm of probiotic uperfoods with Miso, Tempeh, Natto &amp Other Tasty Ferments. This in-depth handbook offers accessible, step-by-step techniques for fermenting beans and grain

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2020 IACP Cookbook Award Finalist 2019 Foreword INDIES Winner Best-selling fermentation authors Kirsten and Christopher Shockey explore a whole new realm of probioticsuperfoods with Miso, Tempeh, Natto &amp Other Tasty Ferments. This in-depth handbook offers accessible, step-by-step techniques for fermenting beans and grains in the home kitchen. The Shockeys expand beyond the basic componentsof traditionally Asian protein-rich ferments to include not only soybeans and wheat, but also chickpeas, black-eyed peas, lentils, barley, sorghum, millet, quinoa, and oats. Theirferments feature creative combinations such as ancient grains tempeh, hazelnut&#8211cocoa nibtempeh, millet koji, sea island red pea miso, and heirloom cranberry bean miso. Once the ferments are mastered, there are more than 50 additional recipes for using them in condiments, dishes, and dessertsincluding natto polenta, Thai marinated tempeh, and chocolate miso babka. Forenthusiasts enthralled by the flavor possibilities

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                                           2020 IACP Cookbook Award Finalist 2019 Foreword INDIES Winner  Best-selling fermentation authors Kirsten and Christopher Shockey explore a whole new realm of probiotic superfoods with Miso, Tempeh, Natto & Other Tasty Ferments. This in-depth handbook offers accessible, step-by-step techniques for fermenting beans and grains in the home kitchen. The Shockeys expand beyond the basic components of traditionally Asian protein-rich ferments to include not only soybeans and wheat, but also chickpeas, black-eyed peas, lentils, barley, sorghum, millet, q

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                                           2020 IACP Cookbook Award Finalist 2019 Foreword INDIES Winner  Best-selling fermentation authors Kirsten and Christopher Shockey explore a whole new realm of probiotic superfoods with Miso, Tempeh, Natto & Other Tasty Ferments. This in-depth handbook offers accessible, step-by-step techniques for fermenting beans and grains in the home kitchen. The Shockeys expand beyond the basic components of traditionally Asian protein-rich ferments to include not only soybeans and wheat, but also chickpeas, black-eyed peas, lentils, barley, sorghum, millet, q

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