Shih Rich - Koji Alchemy Rediscovering The Magic Of Mold - Based Fermentation (Soy Sauce Miso Sake Mirin Amazake Charcuterie) - Hardcover

Binding: Hardcover
Description: 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
Title: Koji Alchemy Rediscovering The Magic Of Mold - Based Fermentation (Soy Sauce Miso Sake Mirin Amazake Charcuterie)
Author(s): Shih Rich
Publisher: Chelsea Green Publishing Co
Barcode: 9781603588683
Pages: 352 Pages, Black-And-White Illustrations Throughout, 16-Page Color Insert
Publication Date: 5/6/2020
Category: Preserving & Freezing