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Koji Alchemy
- Rediscovering the Magic of Mold-Based Fermentation (Soy Sauce, Miso, Sake, Mirin, Amazake, Charcuterie)
Engelsk Hardback
Koji Alchemy
- Rediscovering the Magic of Mold-Based Fermentation (Soy Sauce, Miso, Sake, Mirin, Amazake, Charcuterie)
Engelsk Hardback

387 kr
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Om denne bog

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
Product detaljer
Sprog:
Engelsk
Sider:
352
ISBN-13:
9781603588683
Indbinding:
Hardback
Udgave:
ISBN-10:
160358868X
Udg. Dato:
20 apr 2020
Længde:
36mm
Bredde:
235mm
Højde:
186mm
Forlag:
Chelsea Green Publishing Co
Oplagsdato:
20 apr 2020
Forfatter(e):
Kategori sammenhænge