Koji Alchemy

Featured in The Independent’s 7 best fermentation books 2020This book is remarkable. David Zilber, co-author of The Noma Guide to FermentationKoji: the next fermentation game changerKoji 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 curingExtensive information on equipment and setting up your kitchenMore than 35 recipes for sauces, pastes, ferments, and alcohol

• Kustantaja / Valmistaja Chelsea Green Publishing Co
• ISBN 9781603588683
• Tuotekoodi 9781603588683
• Alanimike Rediscovering the Magic of Mold-Based Fermentation (Soy Sauce, Miso, Sake, Mirin, Amazake, Charcuterie)
• Kirjoittajat Jeremy Umansky; Rich Shih
• Kieli Englanti
• Thema-luokitus Elintarviketeknologia; Ruoanlaitto valmistusaineiden mukaan; Säilöntä ja pakastus
• Ilmestymispäivä 20.04.2020
• Vuosi 2020
• Tuoteryhmä Ulk tiede, luonto
• Tuotepääryhmä Ulkomaiset tietokirjat
• Tuotelinja Kirjat
• Sivumäärä 352
• Kirjastoluokka CKB
• Pituus (mm) 186
• Leveys (mm) 235
• Korkeus (mm) 36
• Paino (g) 652
• Tuotemuoto Kovakantinen
• Tuotemuodon lisätiedot Lankasidos
• ALV 14,0%