Koji Alchemy
Rediscovering the Magic of Mold-Based Fermentation (Soy Sauce, Miso, Sake, Mirin, Amazake, Charcuterie)
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Engelsk
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...
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Forlagsbeskrivelse af KOJI ALCHEMY REDISCOVERING THE MAGIC OF MOLD-BASED FERMENTAT af Jeremy Umansky
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.
Detaljer
Forlag
Chelsea Green Publishing Co
ISBN
9781603588683
Sprog
Engelsk
Sider
352
Udgivelsesdato
20-04-2020
Format
Hardback
Varenr.
3096993
EAN nr.
9781603588683
Varegruppe
Engelsk non fiction div.
Højde/Dybde (mm)
235
Bredde (mm)
186
Længde (mm)
36
Vægt (g)
652