Koji Alchemy : Rediscovering the Magic of Mold-Based Fermentation
Book Details
Format
Hardback or Cased Book
ISBN-10
160358868X
ISBN-13
9781603588683
Publisher
Chelsea Green Publishing Co
Imprint
Chelsea Green Publishing Co
Country of Manufacture
CA
Country of Publication
GB
Publication Date
Apr 20th, 2020
Print length
352 Pages
Weight
662 grams
Dimensions
18.60 x 23.50 x 3.60 cms
Ksh 5,050.00
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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.
"This book is remarkable."—David Zilber, co-author of The Noma Guide to Fermentation
James Beard Foundation Book Award Finalist for Reference and Scholarship
"The perfect next step."—NPR''s "Science Friday"
This is the first book devoted to processes, concepts, and recipes for fermenting and culturing foods with koji, the microbe behind the delicious, umami flavors of Japanese cuisine
In 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
"Next level fermentation fodder."—The Boston Globe
James Beard Foundation Book Award Finalist for Reference and Scholarship
"The perfect next step."—NPR''s "Science Friday"
This is the first book devoted to processes, concepts, and recipes for fermenting and culturing foods with koji, the microbe behind the delicious, umami flavors of Japanese cuisine
In 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
"Next level fermentation fodder."—The Boston Globe
Get Koji Alchemy by at the best price and quality guaranteed only at Werezi Africa's largest book ecommerce store. The book was published by Chelsea Green Publishing Co and it has pages.
