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Cover: 9781603588683 | Koji Alchemy | Jeremy Umansky (u. a.) | Buch | Gebunden | Englisch
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Koji Alchemy
Rediscovering the Magic of Mold-Based Fermentation (Soy Sauce, Miso, Sake, Mirin, Amazake, Charcuterie)
Buch von Jeremy Umansky (u. a.)
Sprache: Englisch

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Beschreibung
"Koji Alchemy guides readers through the history and diverse application of koji, the microbe behind the delicious, umami flavors of soy sauce, miso, mirin, and so much more. Devoted authors Jeremy Umansky and Rich Shih share processes, concepts, and recipes for fermenting and culturing foods with this magical ingredient. Then they take it to the next level by describing how they rapidly age charcuterie, cheese, and other ferments, revolutionizing the creation of fermented foods and their flavor profiles for both chefs and home cooks. Readers will learn how to grow koji, including information on equipment and setting up your kitchen, as well as detailed concepts and processes for making amino sauces and pastes, alcohol and vinegar, and using it for flavor enhancement with dairy, eggs, vegetables, and baking. With the added tips and expertise from their friends, Umansky and Shih have developed a comprehensive look at modern koji use around the world"--
"Koji Alchemy guides readers through the history and diverse application of koji, the microbe behind the delicious, umami flavors of soy sauce, miso, mirin, and so much more. Devoted authors Jeremy Umansky and Rich Shih share processes, concepts, and recipes for fermenting and culturing foods with this magical ingredient. Then they take it to the next level by describing how they rapidly age charcuterie, cheese, and other ferments, revolutionizing the creation of fermented foods and their flavor profiles for both chefs and home cooks. Readers will learn how to grow koji, including information on equipment and setting up your kitchen, as well as detailed concepts and processes for making amino sauces and pastes, alcohol and vinegar, and using it for flavor enhancement with dairy, eggs, vegetables, and baking. With the added tips and expertise from their friends, Umansky and Shih have developed a comprehensive look at modern koji use around the world"--
Über den Autor
JEREMY UMANSKY
Details
Erscheinungsjahr: 2020
Fachbereich: Chemische Technik
Genre: Importe, Technik
Rubrik: Naturwissenschaften & Technik
Medium: Buch
Inhalt: Gebunden
ISBN-13: 9781603588683
ISBN-10: 160358868X
Sprache: Englisch
Einband: Gebunden
Autor: Umansky, Jeremy
Shih, Rich
Hersteller: Chelsea Green Publishing Co
Verantwortliche Person für die EU: Libri GmbH, Europaallee 1, D-36244 Bad Hersfeld, gpsr@libri.de
Maße: 234 x 183 x 34 mm
Von/Mit: Jeremy Umansky (u. a.)
Erscheinungsdatum: 04.06.2020
Gewicht: 0,663 kg
Artikel-ID: 117612424
Über den Autor
JEREMY UMANSKY
Details
Erscheinungsjahr: 2020
Fachbereich: Chemische Technik
Genre: Importe, Technik
Rubrik: Naturwissenschaften & Technik
Medium: Buch
Inhalt: Gebunden
ISBN-13: 9781603588683
ISBN-10: 160358868X
Sprache: Englisch
Einband: Gebunden
Autor: Umansky, Jeremy
Shih, Rich
Hersteller: Chelsea Green Publishing Co
Verantwortliche Person für die EU: Libri GmbH, Europaallee 1, D-36244 Bad Hersfeld, gpsr@libri.de
Maße: 234 x 183 x 34 mm
Von/Mit: Jeremy Umansky (u. a.)
Erscheinungsdatum: 04.06.2020
Gewicht: 0,663 kg
Artikel-ID: 117612424
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