Koji Alchemy

Koji Alchemy

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

Rich Shih, Jeremy Umansky
Engels
352
39,95
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.

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  • : Rich Shih, Jeremy Umansky
  • : Chelsea Green Publishing Co
  • : 9781603588683
  • : Engels
  • : Hardcover
  • : 352
  • : juni 2020
  • : 656
  • : 186 x 235 x 36 mm.
  • : Biologisch eten/koken; Gezond koken en koken met natuurlijke producten; Koken: conserveren en invriezen; Nationale, regionale en etnische gerechten