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Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation (Soy Sauce, Miso, Sake, Mirin, Amazake, Charcuterie) (English Edition) Formato Kindle
"This book is remarkable."—David Zilber, co-author of The Noma Guide to Fermentation
James Beard Foundation Book Award Finalist for Reference and Scholarship
"The perfect next step."—NPR's "Science Friday"
For viewers of "Salt Fat Acid Heat," the first book devoted to processes, concepts, and recipes for fermenting and culturing foods with koji, the microbe behind the delicious, umami flavors of Japanese cuisine
In Koji Alchemy chefs Jeremy Umansky and Rich Shih—collectively considered to be the most practical, experienced, generous educators 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, revolutionizing the creation of fermented foods and flavor 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
- Information on equipment and setting up your kitchen
- More than 35 recipes for sauces, pastes, ferments, and alcohol, including stand-outs like Popcorn Koji, Roasted Entire Squash Miso, Korean Makgeolli, Amazake Rye Bread, and more
“Koji Alchemy is empowering and does much to open the door to further creativity and innovation. . . . I can’t wait to see and taste the next wave of koji experimentation it inspires.” —Sandor Katz
"Next level fermentation fodder."—The Boston Globe
‘Koji Alchemy unveils the magical mold that pushes culinary boundaries far beyond Japanese tradition.’
‘They say a gram of koji contains millions of spores. Shih and Umansky equal that with insights, bringing scientific understanding to koji’s magical powers of transformation (without spoiling any of the magic). Koji Alchemy is an immensely informative read.’
--Dan Barber, chef/co-owner, Blue Hill and Blue Hill at Stone Barns; author of The Third Plate
‘Koji Alchemy is a vital and timely book. Not only does it go deep into the culture of koji and how we can use it to produce amazing misos and charcuteries, it also includes practical advice on how to integrate this knowledge into your existing kitchen system with an HACCP plan. Koji is about flavour through preservation, and this book goes beyond the everyday to demonstrate the beautiful alchemy that arises when you allow koji into your life.’
Jp McMahon, chef and culinary director, EatGalway Restaurant Group
‘Koji Alchemy is a great, well-written book that draws you in from the start, equipping readers with the knowledge needed to discover more about this mysterious ingredient. Koji is well-documented as a core ingredient in Japanese cooking, a starting point with plenty more to be discovered. I love that this book demonstrates how its use for imparting and discovering flavour can be continuously explored in all cuisines. Koji Alchemy is the road map that sets you on that journey.’--Yuki Gomi, Yuki’s Kitchen; author of Sushi at Home
‘What an extraordinary book Koji Alchemy is. I leapt headfirst into the section on vinegar, but from there couldn’t resist discovering all the other ways that Shih and Umansky expound on the flavour impact of koji. It’s a book for ingredient geeks, for sure (which I mean as a compliment), but written engagingly enough to appeal to anyone with a serious interest in food. My culinary mind is blown.’
Angela Clutton, author of The Vinegar Cupboard
‘Rich and Jeremy have dedicated years to researching and experimenting with both traditional and utterly novel uses for koji. With Koji Alchemy, they open their notebooks to the rest of us, sharing their deep knowledge and infectious enthusiasm for this remarkable mold. This book, at once comprehensive and approachable, will prove invaluable to any curious cook looking to make more flavorful food, reduce kitchen waste, or experiment at the frontier of an exciting world of fermentation.’--Dan Souza, editor-in-chief, Cook’s Illustrated
‘It’s not every day that deeply passionate, creative, and collaborative people take on the demystification of a revered ingredient. But herein lies just that: a truly educational, comprehensive, and delicious exploration of one of the most versatile molds out there. So grateful for this book.’
Cortney Burns, chef; author of Nourish Me Home and coauthor of Bar Tartine
‘Koji Alchemy is about discovery. It is about collaboration with microbes and humans. It is about cultural exchange, and most importantly, it is about making flavor. Jeremy and Rich gracefully navigate this ancient art and its modern renaissance that breaks from tradition, bringing us a complete look at this versatile domesticated fungus.’--Kirsten K. Shockey, coauthor of Miso, Tempeh, Natto and Other Tasty Ferments and Fermented Vegetables --Questo testo si riferisce alla hardcover edizione.
Jeremy Umansky, along with Allie La Valle-Umansky and Kenny Scott, is a chef/owner of Larder: A Curated Delicatessen & Bakery in Cleveland, Ohio, a from-scratch Eastern European deli focusing on the use and promotion of local and wild foods that was nominated by the James Beard Foundation as the Best New Restaurant in America in 2019. Umansky is as a foremost expert on koji and fermented, preserved, and foraged foods and works as a consultant on the use and creation of these foods and ingredients.
Articles written by and about Umansky's work have appeared in Food & Wine, Bon Appetit, and Saveur, among other outlets.
Rich Shih is one of the leading culinary explorers of koji and miso in the United States and an in-demand food preservation consultant, helping chefs to build their larders and leverage fermentation to decrease waste, and offering ideas with which to experiment. Shih offers both public and private workshops across the United States to share koji knowledge. In addition to working with koji and fermentation, Shih is the Exhibit Engineer for the Museum of Food and Drink (MOFAD) based in New York City. His blog, OurCookQuest, provides a welcome environment for cooks of all experience levels to learn, share knowledge, and exchange ideas.
Sandor Ellix Katz is a fermentation revivalist. A self-taught experimentalist who lives in rural Tennessee, his explorations in fermentation developed out of overlapping interests in cooking, nutrition, and gardening. This book, originally published in 2003, along with his The Art of Fermentation (2012) and the hundreds of fermentation workshops he has taught around the world, have helped to catalyze a broad revival of the fermentation arts. Newsweek called Wild Fermentation "the fermenting Bible," and 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.--Questo testo si riferisce alla hardcover edizione.
- ASIN : B0873CWLPX
- Editore : Chelsea Green Publishing; Illustrated edizione (4 maggio 2020)
- Lingua : Inglese
- Dimensioni file : 143876 KB
- Da testo a voce : Abilitato
- Screen Reader : Supportato
- Miglioramenti tipografici : Abilitato
- X-Ray : Abilitato
- Word Wise : Non abilitato
- Lunghezza stampa : 313 pagine
- Posizione nella classifica Bestseller di Amazon: n. 196,768 in Kindle Store (Visualizza i Top 100 nella categoria Kindle Store)
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As for the index of this book - it is better to not even begin. If you'd like to find some recipe quickly - you're out of luck, there is everything in the index except one word - recipe. So you have to scan through all that, trying to guess where the recipes would most likely be. Then you go to that page and start scanning from there. If there is no recipe in this part of the book - bad luck, try again. If there is one - it most likely would not be the classical one nor the authors one, it would be of some random unknown to you person like John or Jane or some such.
But even if eventually you found a recipe - it would not necessarily work. The very first recipe of sake (p. 172) reads 4L of cooked rice and 1L of water. Do you realize that one part of water would not even cover four parts of rice? About any recipe online has at least the same amount of water, most of them having rice to water ratio about 2:3 which makes sense, the yeast simply would not work without water! After reading that recipe I lost that tiny amount of trust I had for the authors and started a return case.
So personally for me, the ratio of empty talk to practical usable knowledge in this book is 10:1 and even that 1 is difficult to find and you'd have to create your own index to keep it accessible.
Koji is amazing, unique high power to work on starch which gives us sweet taste. It has full of enzyme work on starch, protein, and lipid. The range of application Koji can be used is so wide.
It can also do solid state and also liquid state fermentation. I don't recommend anyone to do third stage fermentation (cultivate spores ) though. If you do this, this part might have risk, because not enough scientific research had done. The mold grew in hot and humid environment for hundreds of years. If you are in a dry part of the world, buy koji spore powder from trusted Japanese companies. They are cheap.