Miso, Tempeh, Natto & Other Tasty Ferments with Kirsten and Christopher Sho...

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Archestratus Books + Foods

160 Huron Street

Brooklyn, NY 11222

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The increasingly popular savory-and-bold fifth taste known as umami is defined by Japanese superfoods like miso, tempeh, and natto. Creating this Asian flavor can be intimidating but with Miso, Tempeh, Natto & Other Tasty Ferments by the best-selling authors of Fermented Vegetables, Kirsten and Christopher Shockey, home cooks now have the guidebook needed to make these probiotic-rich ferments in their own kitchens.


Come join us, along with the chef/authors the Shockey's, for homemade snacks, a moderated conversation with Chris Cuzme of Fifth Hammer Brewing, Q + A, and book signing in celebration of their new book: Miso, Tempeh, Natto & Other Tasty Ferments: A Step-by-Step Guide to Fermenting Grains and Beans.




SNACKS:

Arancine: miso, egg, scallion


CocoNatto Bites: The idea for these bites began as a riff on coconut bliss balls, and over several iterations, they morphed into these tasty treats. If you want to consume some natto every day and don’t know where to begin, start here.


Miso Cheesecake: Miso adds a subtle, salty caramel flavor to this family favorite, rendering it a little lighter and creamier as well.









Miso, Tempeh, Natto & Other Tasty Ferments includes 50 recipes for ferments using both the traditional soy beans and rice, as well as chickpeas, black-eyed peas, quinoa, and oats—plus 50 additional recipes that creatively incorporate the ferments into condiments, snacks, and meals, like Oat Koji Granola and Chocolate Miso Babka. Complete with step-by-step photos, this accessible handbook covers setup, equipment, and troubleshooting guidelines for flavorful and health-packed ferments, making it the perfect cookbook for fermenters of all levels. For newbies, beginners, or professional fermenters, Miso, Tempeh, Natto & Other Tasty Ferments brings home cooks their next kitchen obsession in an accessible and colorful guide that will take their fermentation adventures beyond vegetables.



“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



“Beautifully researched and approachable. I’ve been waiting for a book of this magnitude and approachability for a long time.” —Jeremy Umansky, larder master, wild food forager, and owner of Larder Delicatessen & Bakery



“What an exciting new resource for fermentation enthusiasts! 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





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.





CHRIS CUZME is a saxophonist, brewer and co-owner of Fifth Hammer Brewing, and co-host of Fuhmentaboudit! on Heritage Radio Network.





This is NOT a BYOB establishment.

Copies of Miso, Tempeh, Natto & Other Tasty Ferments: A Step-by-Step Guide to Fermenting Grains and Beans will be available for purchase.

No refunds, changes of ticket type, or exchanges after September 12th.



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Date and Time

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Archestratus Books + Foods

160 Huron Street

Brooklyn, NY 11222

View Map

Refund Policy

Contact the organizer to request a refund.

Eventbrite's fee is nonrefundable.

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