Koji Alchemy

NT $ 1,223
NT $ 1,101


“Thisbookisremarkable.“--DavidZilber,co-authorofTheNomaGuidetoFermentationJamesBeardFoundationBookAwardFinalistforReferenceandScholarship“Theperfectnextstep.“--NPR’s“ScienceFriday“Forviewersof“SaltFatAcidHeat,“thefirstbookdevotedtoprocesses,concepts,andrecipesforfermentingandculturingfoodswithkoji,themicrobebehindthedelicious,umamiflavorsofJapanesecuisineInKojiAlchemychefsJeremyUmanskyandRichShih--collectivelyconsideredtobethemostpractical,experienced,generouseducatorsontheculinarypowerofthisuniqueingredient--deliveracomprehensivelookatmodernkojiusearoundtheworld.Usingittorapidlyagecharcuterie,cheese,andotherferments,theytakethemagicofkojitothenextlevel,revolutionizingthecreationoffermentedfoodsandflavorprofilesforbothprofessionalandhomecooks.KojiAlchemyincludes:Aforewordbybest-sellingauthorSandorKatz(TheArtofFermentation)Cutting-edgetechniquesonkojigrowingandcuringInformationonequipmentandsettingupyourkitchenMorethan35recipesforsauces,pastes,ferments,andalcohol,includingstand-outslikePopcornKoji,RoastedEntireSquashMiso,KoreanMakgeolli,AmazakeRyeBread,andmore“KojiAlchemyisempoweringanddoesmuchtoopenthedoortofurthercreativityandinnovation....Ican’twaittoseeandtastethenextwaveofkojiexperimentationitinspires.“--SandorKatz“Nextlevelfermentationfodder.“--TheBostonGlobe


ALCHEMY NPR KOJI ICAN CUTTING experienced CO