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Learn the most accessible methods of fermenting with step-by-step instructions and expert guidance on equipment, setup, and troubleshooting. Recipes for using your ferments in dishes that span the menu, along with tips from contemporary fermenters, create a wide world of flavor possibilities you can produce in your own kitchen.
Learn the most accessible methods of fermenting with step-by-step instructions and expert guidance on equipment, setup, and troubleshooting. Recipes for using your ferments in dishes that span the menu, along with tips from contemporary fermenters, create a wide world of flavor possibilities you can produce in your own kitchen.
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, Kochen & Backen |
| Rubrik: | Essen & Trinken |
| Thema: | Themenkochbücher |
| Medium: | Taschenbuch |
| Inhalt: | Kartoniert / Broschiert |
| ISBN-13: | 9781612129884 |
| ISBN-10: | 1612129889 |
| Sprache: | Englisch |
| Einband: | Kartoniert / Broschiert |
| Autor: |
Shockey, Christopher
K. Shockey, Kirsten |
| Hersteller: | Workman Publishing |
| Verantwortliche Person für die EU: | preigu, Ansas Meyer, Lengericher Landstr. 19, D-49078 Osnabrück, mail@preigu.de |
| Maße: | 251 x 200 x 27 mm |
| Von/Mit: | Christopher Shockey (u. a.) |
| Erscheinungsdatum: | 25.06.2019 |
| Gewicht: | 1,129 kg |
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, Kochen & Backen |
| Rubrik: | Essen & Trinken |
| Thema: | Themenkochbücher |
| Medium: | Taschenbuch |
| Inhalt: | Kartoniert / Broschiert |
| ISBN-13: | 9781612129884 |
| ISBN-10: | 1612129889 |
| Sprache: | Englisch |
| Einband: | Kartoniert / Broschiert |
| Autor: |
Shockey, Christopher
K. Shockey, Kirsten |
| Hersteller: | Workman Publishing |
| Verantwortliche Person für die EU: | preigu, Ansas Meyer, Lengericher Landstr. 19, D-49078 Osnabrück, mail@preigu.de |
| Maße: | 251 x 200 x 27 mm |
| Von/Mit: | Christopher Shockey (u. a.) |
| Erscheinungsdatum: | 25.06.2019 |
| Gewicht: | 1,129 kg |
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