Kirsten K. Shockey and Christopher Shockey are the coauthors of Miso, Tempeh, Natto & Other Tasty Ferments, Fiery Ferments, and the best-selling Fermented Vegetables. They got their start in fermenting foods twenty years ago on their 40-acre hillside smallholding, which grew into their organic food company. When they realized their passion was for the process, they chose to focus on teaching fermentation arts to others. They teach worldwide and host workshops on their homestead in southern Oregon.
"Miso, Tempeh, Natto Other Tasty Ferments is a detailed and
informational book on the art of fermentation--recommended for
professional chefs and passionate home cooks alike." -- Foreword
Reviews "What an exciting new resource for fermentation
enthusiasts! Kirsten and Christopher Shockey explain in clear
step-by-step detail classic methods from different parts of Asia
for fermenting legumes and grains, as well an innovative new
applications. The ferments in this book include some of the most
complex, technically demanding, and potentially intimidating, but
Kirsten and Christopher demystify them and make them readily
accessible for home and restaurant kitchens. This book opens the
door to amazing culinary adventures and incomparable umami
flavors." -- Sandor Ellix Katz, Author of Wild Fermentation and The
Art of Fermentation "The Shockeys have put together a thorough and
masterful work that builds on the theme that education and
knowledge are essential. There's beauty in the idea that you have
to share ferments to make them. Because you have to share
knowledge, too, to create it. And within these pages, you'll find a
wealth of it." -- David Zilber, co-author of The Noma Guide to
Fermentation "Kirsten and Christopher have written a beautifully
researched and approachable book for lovers of Asian ferments. This
book demystifies the processes and methods for producing foods such
as tempeh, miso, and koji, and will enable anyone to make these
foods successfully at home or in a professional kitchen. I've been
waiting for a book of this magnitude and approachability for a long
time. I now have something to keep in my kitchen to guide me down
the rabbit hole that is Asian fermented foods." -- Jeremy Umansky,
larder master, wild food forager, and owner of Larder Delicatessen
Bakery
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