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Book Summary
The first book devoted to processes, concepts, and recipes for fermenting and
culturing 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
Koji Alchemy chefs Jeremy Umansky and Rich Shih--collectively considered to be
the most practical, experienced, generous educators 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, revolutionizing the creation of
fermented foods and flavor profiles for both professional and home cooks.
- ISBN-13
- 9781603588683
- Language
- English
- Binding
- Hardcover
- Publisher
- Chelsea Green Publishing Company
- Publishing Date
- 2020-05-06
Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation
by Jeremy Umansky (Author),
Chelsea Green Publishing Company (Publisher)
fictionfantasyyoung adultaward winning
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Product Specifications
Book Summary
The first book devoted to processes, concepts, and recipes for fermenting and
culturing 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
Koji Alchemy chefs Jeremy Umansky and Rich Shih--collectively considered to be
the most practical, experienced, generous educators 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, revolutionizing the creation of
fermented foods and flavor profiles for both professional and home cooks.
Book Specifications
- ISBN-13
- 9781603588683
- Language
- English
- Binding
- Hardcover
- Publisher
- Chelsea Green Publishing Company
- Publishing Date
- 2020-05-06