|
|
Koji Alchemy Rediscovering The Magic Of Mold Based FermentationStock informationGeneral Fields
Special Fields
DescriptionKoji 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. |