Foreword Reviews

Miso, Tempeh, Natto & Other Tasty Ferments

A Step-by-Step Guide to Fermenting Grains and Beans

2019 INDIES Winner
Bronze, Cooking (Adult Nonfiction)
Tags
#bronze
#cooking

In their book Miso, Tempeh, Natto & Other Tasty Ferments, Kirsten and Christopher Shockey argue that fermented foods are not only good for us, but also––because they are sustainable and nutrient-rich—good for the planet. Fermenting—for thousands of years a means of preserving... Read More