Koji Alchemy
Rediscovering the Magic of Mold-Based Fermentation (Soy Sauce, Miso, Sake, Mirin, Amazake, Charcuterie)
by Jeremy Umansky & Rich Shih & Sandor Ellix Katz (foreword by)
AUCK IN STOCK
WGTN OUT OF STOCK
Pages:
352
Published:
4 Jun 2020
Format
Hardback
Publisher
TBS/GBS/Transworld
ISBN:
9781603588683
"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
$80.00
