Koji Alchemy - Rediscovering the Magic of Mold-Based Fermentation

Author(s): Jeremy Umansky; Rich Shih; Sandor Ellix Katz (Foreword by)

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Koji Alchemy is devoted to the processes and techniques for fermenting foods with koji-the transformational microbe behind the delicious umami flavors of Asian cuisine-soy sauce, miso, and so many others, Coauthors and award-winning culinarians Rich Shih and Jeremy Umansky-collectively considered the foremost experts on the extraordinary power of this unique ingredient-deliver a comprehensive look at modern koji use around the world as it inspires the next wave of fermentation enthusiasts. Using it to rapidly age charcuterie, cheese, and other ferments, they are taking the magic of koji to unexpected places, revolutionizing the creation of fermented foods and flavor profiles for both professional and home cooks. Book jacket.

$84.00(NZD)

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Product Information

General Fields

  • : 9781603588683
  • : TBS/GBS/Transworld
  • : TBS/GBS/Transworld
  • : May 2020
  • : 1 Inches X 7 Inches X 9 Inches
  • : books

Special Fields

  • : Jeremy Umansky; Rich Shih; Sandor Ellix Katz (Foreword by)
  • : Hardback
  • : English
  • : 664.024
  • : 352