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Miso, Tempeh, Natto & Other Tasty Ferments: A Step-by-Step Guide to Fermenting Grains and Beans

4.44  ·  Rating details ·  32 ratings  ·  16 reviews
Best-selling fermentation authors Kirsten and Christopher Shockey explore a whole new realm of probioticsuperfoods 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 componentsof traditionally Asian protein-rich ...more
Paperback, 408 pages
Published June 25th 2019 by Storey Publishing, LLC
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Janet
I received a DIGITAL Advance Reader Copy of this book from #NetGalley in exchange for an honest review.

From the publisher, as I do not regurgitate the contents or story of books in reviews, I let them do it.


Best-selling fermentation authors Kirsten Shockey 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
...more
Cathleen
Jul 19, 2019 rated it really liked it
I learned that I will not be making these ferments at this time. There is equipment needed that I don't own or can easily borrow.

But I would borrow or buy this book if I wanted to seriously make the things listed in the title. The book is full of information besides just the process of fermenting. I didn't know what some of the food items were and I got schooled. Now I'm interested enough to try some at a restaurant or buy some from a grocery market.

I received a free ARC from Netgalley.
Anjana
Jul 04, 2019 rated it it was amazing
Recently I began making Almond milk, and some form of almond cheese with the leftovers as my part of trying to reduce my waste contribution. I am not making much of headway but I am always on the lookout for new things to do. Since I am finally experimenting, this book came at the right time!

I was so excited by the simple instructions provided in the book, I ordered my own copy onBook Depository (*affiliate link)and I thought I would wait to post the review till I actually make one item in the
...more
Cathy Geha
Jun 27, 2019 rated it really liked it
Miso, Tempeh, Natto & Other Tasty Ferments by Kirsten K. Shockey; Christopher Shockey
A Step-by-Step Guide to Fermenting Grains and Beans

Some of the words I wrote down while reading this book:
* Scientific
* Specific
* Diverse
* Has a great bibliography and index
* Educational
* History of
* Fiddly
* Time consuming
* Stringy
* Specialized equipment
* Caution
* Wonderful illustrations
* Recipes to make and then use fermented products
* Interesting – Probably would never make any of the items in the book
...more
Joy Perino
Apr 23, 2019 rated it it was amazing
Part science lab manual, part recipe book - what an interesting read! It’s fascinating to me that we can make our own tempeh, soy sauce and miso. Never occurred to me.

The recipes for the base fermented products are quite long and complicated, but even so, this book has opened up a whole new world of possibilities for me and my family, as we move into veganism. We may not always make our own soy sauce or miso, and what a huge variety there are, but I’m certainly going to give it a shot, simply
...more
Chava
Jun 19, 2019 rated it really liked it
Shelves: cookbooks, net-galley
Kirsten and Christopher Shockey's Miso, Tempeh, Natto, & Other Tasty Ferments is a great resource for anyone interested in making their own ferments. It's the illustrations that set this apart from other books I've perused on the subject. Easy to follow, with detailed explanations on why things work, I can see this being a staple in any vegan/vegetarian kitchen, as well as for those of us with an interest in healthy gut microbiota.

Thank you to Kirsten and Christopher Shockey, Storey
...more
Jamie Brydone-Jack
Jun 23, 2019 rated it it was amazing
Shelves: cookbook, p-2019
If you ever wanted to experiment with making fermented food yourself, this is a book that will give you the fundamentals and techniques to get you started as well as recipes to use what you produce. This beautifully illustrated book is broadly divided into three parts, Learning, Making, and Eating. In the Learning section, you will find out about how fermentation works, the equipment needed, and more about the legumes and cereal grains that will make up the basis for your ferments. Believe it or ...more
Alicia Bayer
Oct 04, 2019 rated it really liked it
Occasionally, I get an opportunity to read an ARC of a book that I'm really excited about because it's a subject that I have been eager to learn about that is so thorough that I end up coming away from it deciding it is way too overwhelming and I don't want to take up the hobby after all. This was one of those books. It is packed with information, color photos, recipes, troubleshooting tips and more. If you are serious about getting started fermenting things like tempeh, this is the book to do ...more
Flocarine
Nov 14, 2019 rated it really liked it
.. very insteresting book about fermentation and other ferments; very yummy receipes to try - but not very usual in my country. So I would recommend this book to anybody who loves Asian cooking or whi is interested in making Miso soups (for example).

Very informative and a lot to read (which I like) - nice book

Note 2 or B
thanks for letting me review this ARC, nevertheless it is my OWN opinion - even its an ARC
...more
Sarabi Eventide
Jul 17, 2019 marked it as to-read
Full disclosure: I DNFed this book. While the instructions were clear and the recipes looked good, the book began with such an extensive-- and expensive-- list of equipment that it was clear to me I wouldn't get to try the ferments any time soon. Although the book claims to be for everyone, even the hobbyist fermenter, it's really only meant for people willing and able to invest in the equipment supplies before getting started.
Justin
Jul 17, 2019 rated it really liked it
I received this book, for free, in exchange for an honest review.

This book has many variations on the most popular ferments.
As such the book is heavy on rice and beans so it isn't the most paleo book though this is par for the course for fermentation.
Karen
Jul 27, 2019 rated it really liked it
For someone interested in making their own fermented foods, this would be a perfect resource. This hefty book is filled with information and recipes. Directions are clear and photos are beautifully shot. I appreciated the zero waste alternative methods being included as well. While I don't think I'll be trying my hand at a lot of fermenting any time soon, it was fun learning about the process and they're are plenty of recipes using the ferments that could be made with store-boughtfermented ...more
Bonnye Reed
I had an idea that fermenting foods was quite complicated and smelly - I can still smell the sauerkraut bubbling away in a huge crock in the pantry of my Grandmother's kitchen when I was a girl - so it is a kitchen art that I hadn't attempted to duplicate in my world until now. There are so many health benefits derived from fermented foods that make it almost a sin to avoid it because of a childhood aversion, though, and Kirsten K. and Christopher Shockey make it very simple with this great ...more
Tesha Ham
Mar 07, 2019 rated it it was amazing  ·  review of another edition
Anyone who is interested in ferments, especially in the vegetarian/vegan communities, needs this book. There are so many recipes for fermenting, plus recipes for using those fermented items. It's packed with information and detailed instructions that make it easy to learn and is extremely useful throughout the process of fermentation.

I voluntarily read and received a free ARC copy of this title through NetGalley in exchange for a review. All thoughts and opinions are my own.
Teri
Mar 03, 2019 rated it really liked it  ·  review of another edition
Interesting book on fermented foods such as tempeh and natto. I’m not sure I’ll ever make my own tempeh but I was intrigued by the process. I liked the step by step instructions, they were clear and concise.

* I received an ARC from NetGalley in exchange for an unbiased review of this book.
David Brundage
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Dec 29, 2019
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Joe
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Feb 15, 2020
Becca Novelli
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Jul 01, 2019
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Nov 20, 2019
GST
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May
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Ananda Morningstar
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Sep 08, 2019
Tiffani L Chambers
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Dec 25, 2019
Jo
Mar 13, 2019 rated it it was amazing
Over 400 pages, this book is an excellent reference about the fermented foods. The tutorials are well explained with helpful illustrations. The recipes includes Miso, Tempeh, Natto from scratch. This is a rainbow of fermented grains. Beautiful!

#MisoTempehNattoOtherTastyFerments #NetGalley
Dan
rated it it was amazing
Aug 26, 2019
Stasia Boogs
rated it it was amazing
Jul 26, 2019
Emily
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Feb 05, 2020
Michelle
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