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Ships within 48 hours · Estimated delivery Jul 7 - Jul 12
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Description
Koji Alchemy (Rich Shih & Jeremy Umansky)James Beard Foundation Book Award Finalist for Reference and Scholarship In Koji Alchemy chefs Jeremy Umansky and Rich Shihcollectively considered to be the most practical, experienced, generous educators on the culinary power of this unique ingredientdeliver 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
James Beard Foundation Book Award Finalist for Reference and Scholarship
In Koji 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 creation of fermented foods and flavor profiles for both professional and home cooks.
Koji Alchemy includes:
- A foreword by best-selling author Sandor Katz (The Art of Fermentation)
- Cutting-edge techniques on koji growing and curing
- Information on equipment and setting up your kitchen
- More than 35 recipes for sauces, pastes, ferments, and alcohol, including stand-outs like Popcorn Koji, Roasted Entire Squash Miso, Korean Makgeolli, Amazake Rye Bread, and more
Shipping Notes
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