| Description |
viii, 400 pages : color illustrations ; 26 cm |
| Bibliography |
Includes bibliographical references (382-387) and index. |
| 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. |
| Subject |
Fermented foods.
|
|
Beans -- Preservation.
|
|
Grain -- Preservation.
|
| Genre/Form |
Cookbooks.
|
| Added Author |
Shockey, Christopher, author.
|
|
Avila, Dina, photographer.
|
| Added Title |
Miso, tempeh, natto, and other tasty ferments |
| ISBN |
9781612129884 (paperback: alk. paper) |
|
1612129889 (paperback: alk. paper) |
|
