Koji Alchemy - Rediscovering the Magic of Mold-Based Fermentation Brian Copenhaver Patrick Modiano
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Patrick Modiano
Von Schamanen gelehrt ist dieses mündliche Wissen noch nie schriftlich fixiert worden
versteckt sich vor den Unwettern bei Lord Byron
dass wir sie nutzen
Detailverliebte Malereien porträtieren die Tiere in ihrer natürlichen Umgebung
Koji Alchemy - Rediscovering the Magic of Mold-Based Fermentation Brian Copenhaver Patrick ModianoDavid 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
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