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Koji Alchemy

- Rediscovering the Magic of Mold-Based Fermentation (Soy Sauce, Miso, Sake, Mirin, Amazake, Charcuterie)
Af: Jeremy Umansky, Rich Shih Engelsk Hardback

Koji Alchemy

- Rediscovering the Magic of Mold-Based Fermentation (Soy Sauce, Miso, Sake, Mirin, Amazake, Charcuterie)
Af: Jeremy Umansky, Rich Shih Engelsk Hardback
Tjek vores konkurrenters priser

Featured in The Independent’s 7 best fermentation books 2020

This book is remarkable. David Zilber, co-author of The Noma Guide to Fermentation

Koji: the next fermentation game changer

Koji Alchemy is the first book devoted to processes, concepts, and recipes for fermenting foods with koji, the microbe behind the delicious umami flavors of soy sauce, miso, mirin, and so many of the ingredients that underpin Japanese cuisine. 

Chefs Jeremy Umansky and Rich Shih leaders on the culinary power of this unique ingredient deliver a comprehensive look at modern koji use around the world. Using it to rapidly age charcuterie, cheese, and other ferments, they take the magic of koji to the next level, revolutionising the creation of fermented foods and flavour profiles for both professional and home cooks.

Koji Alchemy includes: 

  • A foreword by best-selling author Sandor Katz (The Art of Fermentation)
  • Cutting-edge techniques on koji growing and curing
  • Extensive information on equipment and setting up your kitchen
  • More than 35 recipes for sauces, pastes, ferments, and alcohol
Vis mere
Tjek vores konkurrenters priser
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kr 316
Fragt: 39 kr
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20 kr
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Tjek vores konkurrenters priser

Featured in The Independent’s 7 best fermentation books 2020

This book is remarkable. David Zilber, co-author of The Noma Guide to Fermentation

Koji: the next fermentation game changer

Koji Alchemy is the first book devoted to processes, concepts, and recipes for fermenting foods with koji, the microbe behind the delicious umami flavors of soy sauce, miso, mirin, and so many of the ingredients that underpin Japanese cuisine. 

Chefs Jeremy Umansky and Rich Shih leaders on the culinary power of this unique ingredient deliver a comprehensive look at modern koji use around the world. Using it to rapidly age charcuterie, cheese, and other ferments, they take the magic of koji to the next level, revolutionising the creation of fermented foods and flavour profiles for both professional and home cooks.

Koji Alchemy includes: 

  • A foreword by best-selling author Sandor Katz (The Art of Fermentation)
  • Cutting-edge techniques on koji growing and curing
  • Extensive information on equipment and setting up your kitchen
  • More than 35 recipes for sauces, pastes, ferments, and alcohol
Vis mere
Se mere i:
Produktdetaljer
Sprog: Engelsk
Sider: 352
ISBN-13: 9781603588683
Indbinding: Hardback
Udgave:
ISBN-10: 160358868X
Kategori: Levnedsmiddelteknologi
Udg. Dato: 20 apr 2020
Længde: 36mm
Bredde: 235mm
Højde: 186mm
Forlag: Chelsea Green Publishing Co
Oplagsdato: 20 apr 2020
Forfatter(e): Jeremy Umansky, Rich Shih
Forfatter(e) Jeremy Umansky, Rich Shih

Kategori Levnedsmiddelteknologi

ISBN-13 9781603588683

Sprog Engelsk

Indbinding Hardback

Sider 352

Udgave

Længde 36mm

Bredde 235mm

Højde 186mm

Udg. Dato 20 apr 2020

Oplagsdato 20 apr 2020

Forlag Chelsea Green Publishing Co