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Koji alchemy : rediscovering the magic of mold-based fermentation Cover Image Book Book

Koji alchemy : rediscovering the magic of mold-based fermentation

Shih, Rich (author.). Umansky, Jeremy, (author.). Katz, Sandor Ellix, 1962- (writer of foreword.).

Summary: "Koji Alchemy guides readers through the history and diverse application of koji, the microbe behind the delicious, umami flavors of soy sauce, miso, mirin, and so much more. Devoted authors Jeremy Umansky and Rich Shih share processes, concepts, and recipes for fermenting and culturing foods with this magical ingredient. Then they take it to the next level by describing how they rapidly age charcuterie, cheese, and other ferments, revolutionizing the creation of fermented foods and their flavor profiles for both chefs and home cooks. Readers will learn how to grow koji, including information on equipment and setting up your kitchen, as well as detailed concepts and processes for making amino sauces and pastes, alcohol and vinegar, and using it for flavor enhancement with dairy, eggs, vegetables, and baking. With the added tips and expertise from their friends, Umansky and Shih have developed a comprehensive look at modern koji use around the world"--

Record details

  • ISBN: 9781603588683 (Cloth)
  • ISBN: 160358868X (Cloth)
  • Physical Description: print
    xiii, 335 pages : illustrations ; 24 cm
  • Publisher: White River Junction, Vermont : Chelsea Green Publishing, 2020.

Content descriptions

Bibliography, etc. Note: Includes bibliographical references and index.
Formatted Contents Note: What Is koji? -- Creating a common koji language -- The flavor-making road map -- How to grow koji -- Expanding your koji making -- Short-term enhancement: quick koji applications -- Amino pastes -- Amino sauces -- Alcohol and vinegar -- Aging meat and charcuterie -- Dairy and eggs -- Vegetables -- Sweet applications and baking.

Search for related items by subject

Subject: Fermented foods
Cooking (Fermented foods)
Cookbooks

Available copies

  • 1 of 1 copy available at Vancouver Community College.

Holds

  • 0 current holds with 1 total copy.
Show Only Available Copies
Location Call Number / Copy Notes Barcode Shelving Location Circulation Modifier Holdable? Status Due Date Courses
Downtown Library TX 827.5 S55 2020 (Text) 33109010357671 Stacks Volume hold Available -
► Summaries & More
► Additional Content
► Shelf Browser
▼ MARC Record
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020 . ‡a160358868X (Cloth)
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05000. ‡aTX827.5 ‡b.S55 2020
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1001 . ‡aShih, Rich, ‡eauthor.
24510. ‡aKoji alchemy : ‡brediscovering the magic of mold-based fermentation / ‡cRich Shih and Jeremy Umansky ; foreword by Sandor Ellix Katz.
264 1. ‡aWhite River Junction, Vermont : ‡bChelsea Green Publishing, ‡c2020.
300 . ‡axiii, 335 pages : ‡billustrations ; ‡c24 cm
336 . ‡atext ‡btxt ‡2rdacontent
337 . ‡aunmediated ‡bn ‡2rdamedia
338 . ‡avolume ‡bnc ‡2rdacarrier
504 . ‡aIncludes bibliographical references and index.
5050 . ‡aWhat Is koji? -- Creating a common koji language -- The flavor-making road map -- How to grow koji -- Expanding your koji making -- Short-term enhancement: quick koji applications -- Amino pastes -- Amino sauces -- Alcohol and vinegar -- Aging meat and charcuterie -- Dairy and eggs -- Vegetables -- Sweet applications and baking.
520 . ‡a"Koji Alchemy guides readers through the history and diverse application of koji, the microbe behind the delicious, umami flavors of soy sauce, miso, mirin, and so much more. Devoted authors Jeremy Umansky and Rich Shih share processes, concepts, and recipes for fermenting and culturing foods with this magical ingredient. Then they take it to the next level by describing how they rapidly age charcuterie, cheese, and other ferments, revolutionizing the creation of fermented foods and their flavor profiles for both chefs and home cooks. Readers will learn how to grow koji, including information on equipment and setting up your kitchen, as well as detailed concepts and processes for making amino sauces and pastes, alcohol and vinegar, and using it for flavor enhancement with dairy, eggs, vegetables, and baking. With the added tips and expertise from their friends, Umansky and Shih have developed a comprehensive look at modern koji use around the world"-- ‡cProvided by publisher.
650 0. ‡aFermented foods.
650 0. ‡aCooking (Fermented foods)
650 0. ‡aCookbooks.
7001 . ‡aUmansky, Jeremy, ‡eauthor.
7001 . ‡aKatz, Sandor Ellix, ‡d1962- ‡ewriter of foreword.
77608. ‡iOnline version: ‡aUmansky, Jeremy, ‡tKoji alchemy ‡dWhite River Junction : Chelsea Green Publishing, 2020. ‡z9781603588690 ‡w(DLC) 2019057469
934 . ‡aC895
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961 . ‡i56384046 ‡mC895
905 . ‡u23109101053348
901 . ‡a127100546 ‡b ‡c127100546 ‡tbiblio ‡sCoutts
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