Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation
This book is remarkable.--David Zilber, co-author of The Noma Guide to FermentationNext level fermentation fodder--The Boston GlobeThe perfect next step--NPR's Science FridayFor viewers of Salt Fat…
Specifikacia Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation
This book is remarkable.--David Zilber, co-author of The Noma Guide to FermentationNext level fermentation fodder--The Boston GlobeThe perfect next step--NPR's Science FridayFor viewers of Salt Fat Acid Heat, 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 cuisineKoji 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
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