{"product_id":"koji-alchemy-rediscovering-the-magic-of-mold-based-fermentation-soy-sauce-miso-sake-mirin-amazake-charcuterie-hardcover","title":"Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation (Soy Sauce, Miso, Sake, Mirin, Amazake, Charcuterie) - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJeremy Umansky\u003c\/b\u003e (Author), \u003cb\u003eRich Shih\u003c\/b\u003e (Author), \u003cb\u003eSandor Ellix Katz\u003c\/b\u003e (Foreword by)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\"This book is remarkable.\"--David Zilber, co-author of \u003cem\u003eThe Noma Guide to Fermentation\u003c\/em\u003e\u003cbr\u003e \u003c\/strong\u003e\u003c\/p\u003e \u003cp\u003e\u003cstrong\u003eJames Beard Foundation Book Award Finalist for Reference and Scholarship\u003c\/strong\u003e\u003c\/p\u003e \u003cp\u003e\u003cstrong\u003e\"The perfect next step.\"--NPR's \"Science Friday\"\u003c\/strong\u003e\u003c\/p\u003e \u003cp\u003e\u003cstrong\u003eFor 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\u003c\/strong\u003e\u003c\/p\u003e \u003cp\u003eIn \u003cem\u003eKoji Alchemy\u003c\/em\u003e 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. \u003c\/p\u003e \u003cp\u003e\u003cem\u003eKoji Alchemy\u003c\/em\u003e includes: \u003c\/p\u003e \u003cul\u003e \u003cli\u003eA foreword by best-selling author Sandor Katz (\u003cem\u003eThe Art of Fermentation\u003c\/em\u003e)\u003c\/li\u003e \u003cli\u003eCutting-edge techniques on koji growing and curing\u003c\/li\u003e \u003cli\u003eInformation on equipment and setting up your kitchen\u003c\/li\u003e \u003cli\u003eMore 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\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003e \u003c\/p\u003e \u003cp\u003e\u003cstrong\u003e\"\u003cem\u003eKoji Alchemy\u003c\/em\u003e is empowering and does much to open the door to further creativity and innovation. . . . I can't wait to see and taste the next wave of koji experimentation it inspires.\" --Sandor Katz\u003c\/strong\u003e\u003c\/p\u003e \u003cp\u003e\u003cstrong\u003e\"Next level fermentation fodder.\"\u003cem\u003e--The Boston Globe\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 352\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.2 x 9.1 x 7 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e May 06, 2020\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":51984423190829,"sku":"9781603588683","price":32.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0938\/3185\/6429\/files\/dzVTYk0rTTdNR3VrSVlZUEFPUDB3UT09.webp?v=1776093105","url":"https:\/\/ishookbooks.com\/products\/koji-alchemy-rediscovering-the-magic-of-mold-based-fermentation-soy-sauce-miso-sake-mirin-amazake-charcuterie-hardcover","provider":"iShook Books","version":"1.0","type":"link"}