Coverart for item
The Resource Miso, tempeh, natto, & other tasty ferments : a step-by-step guide to fermenting grains and beans, by Kirsten K. Shockey and Christopher Shockey Storey Publishing

Miso, tempeh, natto, & other tasty ferments : a step-by-step guide to fermenting grains and beans, by Kirsten K. Shockey and Christopher Shockey Storey Publishing

Label
Miso, tempeh, natto, & other tasty ferments : a step-by-step guide to fermenting grains and beans
Title
Miso, tempeh, natto, & other tasty ferments
Title remainder
a step-by-step guide to fermenting grains and beans
Statement of responsibility
by Kirsten K. Shockey and Christopher Shockey Storey Publishing
Creator
Contributor
Author
Subject
Language
eng
Cataloging source
DLC
http://library.link/vocab/creatorName
Shockey, Kirsten
Dewey number
641.4
Index
index present
Literary form
non fiction
Nature of contents
bibliography
http://library.link/vocab/relatedWorkOrContributorName
Shockey, Christopher
http://library.link/vocab/subjectName
  • Fermented foods
  • Beans
  • Grain
Label
Miso, tempeh, natto, & other tasty ferments : a step-by-step guide to fermenting grains and beans, by Kirsten K. Shockey and Christopher Shockey Storey Publishing
Instantiates
Publication
Carrier category
volume
Carrier category code
  • nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
Understanding : Fermentation fundamentals -- Fermentation equipment: what you need -- A guide to the best legumes and 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 koji ferments -- Miso and other fermented bean pastes, plus tasty sauces -- Eating : Building blocks of flavour: tasty sauces, pickles, and condiments -- New ways to start the day -- Smaller bites -- Larger bites -- Sweet umami: desserts
Control code
000065748096
Extent
pages cm.
Isbn
9781612129884
Isbn Type
(pbk. : alk. paper)
Media category
unmediated
Media MARC source
rdamedia
Media type code
  • n
System control number
(OCoLC)1090705709
Label
Miso, tempeh, natto, & other tasty ferments : a step-by-step guide to fermenting grains and beans, by Kirsten K. Shockey and Christopher Shockey Storey Publishing
Publication
Carrier category
volume
Carrier category code
  • nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
Understanding : Fermentation fundamentals -- Fermentation equipment: what you need -- A guide to the best legumes and 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 koji ferments -- Miso and other fermented bean pastes, plus tasty sauces -- Eating : Building blocks of flavour: tasty sauces, pickles, and condiments -- New ways to start the day -- Smaller bites -- Larger bites -- Sweet umami: desserts
Control code
000065748096
Extent
pages cm.
Isbn
9781612129884
Isbn Type
(pbk. : alk. paper)
Media category
unmediated
Media MARC source
rdamedia
Media type code
  • n
System control number
(OCoLC)1090705709

Library Locations

    • Margaret Martin LibraryBorrow it
      Level 1, Royal Randwick Shopping Centre , Randwick, NSW, 2031, AU
      -33.9151421 151.2408898
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