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MISO, TEMPEH, NATTO & OTHER TASTY FERMENTS: A Step-by-Step Guide to Fermenting Grains and Beans
Unlock the full nutritional potential of legumes and grains with flavorful homemade fermented superfoods. Miso, koji, tempeh, natto, and other probiotic rich ferments are the bedrocks of flavor in traditional Asian cuisine. Learn the most accessible methods of fermenting with step by step instructions and expert guidance on equipment and setup. Well illustrated in color.
Format: Paperbound
Pages: 400
Publisher: Storey
Publishing status: Current
Size: 8x10 inches
ISBN: 9781612129884
Item #: 368881X
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