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Koji Alchemy

Rediscovering the Magic of Mold-Based Fermentation (Soy Sauce, Miso, Sake, Mirin, Amazake, Charcuterie)
By Rich Shih and Jeremy Umansky
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Book Hero Magic crafted this summary to help describe this book. While it's new and still learning, it may not be perfect - your feedback is welcome! Summary
Koji Alchemy delves into the transformative power of fermentation, specifically by using koji, a mould traditionally used in Asian cuisines. Rich Shih and Jeremy Umansky uncover the science, culture, and potential of koji, offering insights and techniques to elevate culinary creations. This book serves as an inspiration for both novice and experienced chefs, aiming to innovate and enhance flavour profiles through this ancient practice.
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Format: Hardback
$7999

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This title is in-stock with overseas suppliers. While it is not available locally, we fly books in weekly from the US and UK to our Auckland warehouse for immediate dispatch.

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Book Hero Magic created this recommendation. While it's new and still learning, it may not be perfect - your feedback is welcome! IS THIS YOUR NEXT READ?

You might enjoy this book if you're fascinated by fermentation and looking to explore the transformative power of koji in cooking. It's perfect for culinary enthusiasts who love experimenting with flavours and want to deepen their understanding of this traditional Japanese mold and its uses in creating umami-rich dishes.

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Book Hero Magic formatted this description to make it easier to read. While it's new and still learning, it may not be perfect - your feedback is welcome! Description

Book Details

INFORMATION

ISBN: 9781603588683

Publisher: Chelsea Green Publishing Co

Format: Hardback

Date Published: 20 April 2020

Country: United States

Imprint: Chelsea Green Publishing Co

Illustration: Black-and-white illustrations throughout, 16-page color insert

Contributors:

  • Foreword by Sandor Ellix Katz

Audience: General / adult

DIMENSIONS

Spine width: 26.0mm

Width: 178.0mm

Height: 229.0mm

Weight: 798g

Pages: 352

Collections

Cook Books & Recipes Cooking & Food Education & Reference Jeremy Umansky New Release Cook Books Non-Fiction Rich Shih Science & Nature

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