Koji Alchemy : Rediscovering the Magic of Mold-Based Fermentation

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 alcoholAuthor: Jeremy Umansky,author,Rich Shih,author
Contributors: Jeremy Umansky,author,Rich Shih,author
Binding: hardcover
Number Of Pages: 352
Publication Date:
Release Date:
Languages: English,Published,English,Original Language,Englis
Format: illustrated
Edition: Illustrated
Published/Release Date: 20 Apr 2020
Format: Hardback
Publisher/Studio/Brand: Chelsea Green Publishing Co
Author/Director/Artist: Jeremy Umansky
Dimension (cm): 236x184x29 mm
Package Dimension (cm): 16x235x184 mm
Item Weight (g): 794
Package Weight (g): 650