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Koji Alchemy
Rediscovering the Magic of Mold-Based Fermentation (Soy Sauce, Miso, Sake, Mirin, Amazake, Charcuterie)
Language
English
English
Book
Hardback
The first book devoted to processes, concepts, and recipes for fermenting and culturing foods with k...
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Libristo code: 25071351
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The first book 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 many of the ingredients that underpin Japanese cuisine
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About the book
Full name
Koji Alchemy
Author
Rich Shih, Sandor Ellix Katz
Language
English
English
Binding
Book - Hardback
Date of issue
2020
Number of pages
352
EAN
9781603588683
ISBN
160358868X
Libristo code
25071351
Publishers
Chelsea Green Publishing Co
Weight
800
Dimensions
235 x 186 x 36
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