Koji alchemy

Rubriek: Textual/Printed/Reference Materials - Boek

Prijs: € 24.02

Rating: 5/5

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Verzending:
Op voorraad. Voor 23:59 besteld, morgen in huis

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.

Featured in The Independent’s 7 best fermentation books 2020

This book is remarkable. David Zilber, co-author of The Noma Guide to Fermentation

Koji: the next fermentation game changer

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.

Chefs Jeremy Umansky and Rich Shih leaders 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, revolutionising the creation of fermented foods and flavour profiles for both professional and home cooks.

Koji Alchemy includes:

A foreword by best-selling author Sandor Katz (The Art of Fermentation) Cutting-edge techniques on koji growing and curing Extensive information on equipment and setting up your kitchen More than 35 recipes for sauces, pastes, ferments, and alcohol

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The Noma Guide to Fermentation (Foundations of Flavor)

Rating: 4.6 / 5 | Prijs: € 33.09

At noma four times named the worlds best restaurant every dish includes some form of fermentation whether its a bright hit of vinegar a deeply savory miso an electrifying drop of garum or the sweet intensity of black garlic fermentation is one of the foundations behind nomas extraordinary f Op voorraad. Voor 23:59 besteld, morgen in huis .. MEER INFO

The Art of Fermentation

Rating: 4.8 / 5 | Prijs: € 27.49

Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt and in depth enough to provide greater understanding and insight for experienced practitioners Op voorraad. Voor 23:59 besteld, morgen in huis .. MEER INFO

Noma's handboek voor fermenteren

Rating: 5 / 5 | Prijs: € 39.99

B noma vier keer benoemd tot het beste restaurant van de wereld wordt b elk gerecht een vorm van fermentatie gebruikt een frisse az n een intense miso een unieke druppel garum of zwarte kno ook fermentatie is een van de fundamenten van noma s uitzonderl ke smaakpro elen ren Op voorraad. Voor 23:59 besteld, morgen in huis .. MEER INFO

Taal: en

Bindwijze: Hardcover

Oorspronkelijke releasedatum: 04 juni 2020

Aantal pagina's: 352

Illustraties: Met illustraties

Hoofdauteur: Jeremy Umansky

Tweede Auteur: Rich Shih

Hoofduitgeverij: Chelsea Green Publishing Co

Extra groot lettertype: Nee

Product breedte: 178 mm

Product hoogte: 26 mm

Product lengte: 229 mm

Studieboek: Nee

Verpakking breedte: 189 mm

Verpakking hoogte: 30 mm

Verpakking lengte: 238 mm

Verpakkingsgewicht: 638 g

EAN: 9781603588683

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