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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