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Koji Alchemy : Rediscovering the Magic of Mold-Based Fermentation
Jeremy Umansky, Rich Shih你有多喜欢这本书?
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"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"--
年:
2020
出版社:
Chelsea Green Publishing Company
语言:
english
页:
352
ISBN 10:
160358868X
ISBN 13:
9781603588683
文件:
EPUB, 127.48 MB
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IPFS:
CID , CID Blake2b
english, 2020
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