Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation (Jeremy Umansky, Rich Shih)

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Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation (Jeremy Umansky, Rich Shih)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 Koji Alchemy chefs Jeremy Umansky and Rich Shihcollectively considered to be the most practical, experienced, generous educators on the culinary power of this unique ingredientdeliver a comprehensive look at

helping her cope with the difficult circumstances of her new life

Japanese clay pot (donabe) cooking has been refined over centuries into a versatile and simple method for preparing both dramatic and comforting one-pot meals

cheesecake

It has provided food and a source of income for their families

mouth-watering traditions

artichokes

she creates delicious treats without dairy or gluten

To make the crunchiest coating with a cornstarch–egg white paste and potato flakes

Throughout

from the leading authority on Turkey's unique food traditions

the ingredients are readily available

This is a generous and authoritative book that will appeal to home cooks of all levels

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