READ/DOWNLOAD^ Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation Read @book #ePub
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Kariassi Nandasi
Jun 25, 2022, 7:02:35 AM6/25/22
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Download or Read Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation in PDF, EPub, Mobi, Kindle, TXT, Audiobook
by Jeremy Umansky
Reading Now at : http://happyreadingebook.club/?book=160358868X
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[PDF] Download Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation Ebook | READ ONLINE
Author : Jeremy Umansky
Pages :
Language :
Release Date :--
ISBN :160358868X
Publisher :
Book Description :
Techniques and Recipes for Transforming Vegetables, Meat, Dairy, and MoreKoji Alchemy is devoted to processes, concepts, and recipes for fermenting and culturing foods with koji, the microbe behind the delicious, umami flavors of soy sauce, miso, mirin, and so much more. Not only that, authors Umansky and Shih take this magical ingredient to the next level, using it to rapidly age charcuterie, cheese, and other ferments, revolutionizing the creation of fermented foods and their flavor profiles for both chefs and home cooks. Koji Alchemy guides readers through the history, versatility, and a multitude of applications. 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 help of friends offering a depth and breadth of tips and expertise, Koji Alchemy is a comprehensive look at modern koji use around the world.
Author : Jeremy Umansky
Pages :
Language :
Release Date :--
ISBN :160358868X
Publisher :
Book Description :
Techniques and Recipes for Transforming Vegetables, Meat, Dairy, and MoreKoji Alchemy is devoted to processes, concepts, and recipes for fermenting and culturing foods with koji, the microbe behind the delicious, umami flavors of soy sauce, miso, mirin, and so much more. Not only that, authors Umansky and Shih take this magical ingredient to the next level, using it to rapidly age charcuterie, cheese, and other ferments, revolutionizing the creation of fermented foods and their flavor profiles for both chefs and home cooks. Koji Alchemy guides readers through the history, versatility, and a multitude of applications. 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 help of friends offering a depth and breadth of tips and expertise, Koji Alchemy is a comprehensive look at modern koji use around the world.
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