Koji
Alchemy: Rediscovering the Magic of Mold-Based Fermentation
by Jeremy Umansky (Author), Rich Shih (Author), Sandor Ellix Katz (Foreword)
Read or Download at: http://best.ebookcollection.space/?book=160358868X
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.
Koji Alchemy includes:
- A foreword by best-selling author Sandor Katz (The Art of Fermentation)
- Cutting-edge techniques on koji growing and curing
- Information on equipment and setting up your kitchen
- More than 35 recipes for sauces, pastes, ferments, and alcohol, including stand-outs like Popcorn Koji, Roasted Entire Squash Miso, Korean Makgeolli, Amazake Rye Bread, and more
“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
Product
details
Hardcover : 352 pages
Publisher : Chelsea Green
Publishing (May 6, 2020)
Language : English
ISBN-10 : 160358868X
ISBN-13 : 978-1603588683
Product Dimensions : 7 x 1 x 9 inches
