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

Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation (Soy Sauce, Miso, Sake, Mirin, Amazake, Charcuterie)

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£25.19

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RRP: £27.99 You save £2.80 (10%)
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Hardback by Jeremy Umansky , Rich Shih

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Short Description:

Featured in The Independent’s 7 best fermentation books 2020 This book is remarkable. David Zilber, co-author of The Noma Guide... Read more

    Publisher: Chelsea Green Publishing Co
    Publication Date: 04/06/2020
    ISBN13: 9781603588683, 978-1603588683
    ISBN10: 160358868X

    Number of Pages: 352

    Non Fiction , Food & Drink

    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

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