Koji Alchemy - Rediscovering the Magic of Mold-Based Fermentation (Hardcover)

"Koji Alchemy is empowering and does much to open the door to further creativity and innovation. . . . I can't wait to see and taste the next wave of koji experimentation it inspires." Sandor Katz (author of The Art of Fermentation, James Beard Award Winner, and New York Times bestseller) 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

General

Imprint:	Chelsea Green Publishing Company
Country of origin:	United States
Release date:	April 2020
Authors:	Jeremy Umansky • Rich Shih
Dimensions:	254 x 178 x 17mm (L x W x T)
Format:	Hardcover
Pages:	352
ISBN-13:	978-1-60358-868-3
Categories:	Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General Books > Health, Home & Family > Cookery / food & drink etc > General cookery > Preserving > General Books > Health, Home & Family > Cookery / food & drink etc > General cookery > Cookery by ingredient > General Books > Food & Drink > General cookery > Cookery by ingredient > General Books > Food & Drink > General cookery > Preserving > General
LSN:	1-60358-868-X
Barcode:	9781603588683

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