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Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation (Soy Sauce, Miso, Sake, Mirin, Amazake, Charcuterie)
"This book is remarkable."--David Zilber, co-author of The Noma Guide to Fermentation
James Beard Foundation Book Award Finalist for Reference and Scholarship
"The perfect next step."--NPR's "Science Friday"
For viewers of "Salt Fat Acid Heat," the first book devoted to processes, concepts, and recipes for fermenting and culturing foods with koji, the microbe behind the delicious, umami flavors of Japanese cuisine
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.
James Beard Foundation Book Award Finalist for Reference and Scholarship
"The perfect next step."--NPR's "Science Friday"
For viewers of "Salt Fat Acid Heat," the first book devoted to processes, concepts, and recipes for fermenting and culturing foods with koji, the microbe behind the delicious, umami flavors of Japanese cuisine
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.
Product details
Publisher : Chelsea Green Publishing Co; Illustrated edition (20 April 2020)
Language : English
Hardcover : 352 pages
ISBN-10 : 160358868X
ISBN-13 : 978-1603588683
Dimensions : 17.78 x 2.54 x 22.86 cm
Best Sellers Rank: 52,452 in Books (See Top 100 in Books)
65 in Industrial Chemicals
67 in Organic Cooking
84 in Canning & Preserving (Books)
Customer Reviews: 4.8
854 ratings
Publisher : Chelsea Green Publishing Co; Illustrated edition (20 April 2020)
Language : English
Hardcover : 352 pages
ISBN-10 : 160358868X
ISBN-13 : 978-1603588683
Dimensions : 17.78 x 2.54 x 22.86 cm
Best Sellers Rank: 52,452 in Books (See Top 100 in Books)
65 in Industrial Chemicals
67 in Organic Cooking
84 in Canning & Preserving (Books)
Customer Reviews: 4.8
854 ratings
Amazon Price History
This is our record of Amazon price changes for Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation (Soy Sauce, Miso, Sake, Mirin, Amazake, Charcuterie) (160358868X) since we began monitoring it.
| Price Type | Lowest Ever | Highest Ever | Current + | Average |
|---|---|---|---|---|
| Amazon | (Jul 04, 2026) | (Jul 04, 2026) | 0,00 € (Jul 04, 2026) |
0,00 €
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Jul 04, 2026 03:27 PM
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