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Koji Alchemy

Jeremy Umansky | Rich Shih
€34.99
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A01=Jeremy Umansky
A01=Rich Shih
A23=Sandor Ellix Katz
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Age Group_Uncategorized
Author_Jeremy Umansky
Author_Rich Shih
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Category1=Non-Fiction
Category=PND
Category=TDCT
Category=WBK
Category=WBT
Category=WBW
charcuterie
chef
COP=United States
cuisine
culinary
culturing
David Zilber
Delivery_Delivery within 10-20 working days
eq_bestseller
eq_food-drink
eq_isMigrated=2
eq_nobargain
eq_non-fiction
eq_science
fermentation
fermented foods
fermenting
ferments
flavor
foodie
gastronomy
Japanese cuisine
koji
Language_English
microbe
mirin
miso
Noma
Noma Guide to Fermentation
PA=Available
Price_€20 to €50
PS=Active
Rene Redzepi
sake
Sandor Katz
Sandor Katz Books
softlaunch
soy
soy sauce
umami

Product details

  • ISBN 9781603588683
  • Weight: 798g
  • Dimensions: 178 x 229mm
  • Publication Date: 20 Apr 2020
  • Publisher: Chelsea Green Publishing Co
  • Publication City/Country: US
  • Product Form: Hardback
  • Language: English
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Description

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
About Jeremy Umansky | Rich Shih
Jeremy Umansky is a chef/owner of Larder: A Curated Delicatessen & Bakery in Cleveland, Ohio, nominated by the James Beard Foundation as the Best New Restaurant in America in 2019. He has been featured in numerous publications like Bon Appetit and Saveur and was named “The Deli Prophet” by Food & Wine in the March 2019 Makers Issue. Rich Shih is one of the leading culinary explorers of koji and miso in the United States and an in-demand food preservation consultant. He is also the Exhibit Engineer for the Museum of Food and Drink (MOFAD) based in New York City. Find out more on his blog at OurCookQuest.com. Sandor Ellix Katz is a fermentation revivalist. A self-taught experimentalist who lives in rural Tennessee, his explorations in fermentation developed out of his overlapping interests in cooking, nutrition, and gardening. He is the author of four previous books: Wild Fermentation, The Revolution Will Not Be Microwaved, The Art of Fermentation—which won a James Beard Foundation Award in 2013—and Fermentation as Metaphor. The hundreds of fermentation workshops he has taught around the world have helped catalyze a broad revival of the fermentation arts. The New York Times calls Sandor “one of the unlikely rock stars of the American food scene.” For more information, check out his website: www.wildfermentation.com.

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