Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation (Soy Sauce, Miso, Sake, Mirin, Amazake, Charcuterie) - Jeremy Umansky - Books - Chelsea Green Publishing Co - 9781603588683 - June 4, 2020
In case cover and title do not match, the title is correct

Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation (Soy Sauce, Miso, Sake, Mirin, Amazake, Charcuterie)

Jeremy Umansky

Price
₺ 1,108
excl. VAT

Ordered from remote warehouse

Expected delivery Apr 18 - May 2

Our customers say:

14-day return policy in accordance with European consumer protection law
Top ranking on Trustpilot
Add to your iMusic wish list

Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation (Soy Sauce, Miso, Sake, Mirin, Amazake, Charcuterie)

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.

352 pages, Black-and-white illustrations throughout, 16-page color insert

Media Books     Hardcover Book   (Book with hard spine and cover)
Released June 4, 2020
ISBN13 9781603588683
Publishers Chelsea Green Publishing Co
Pages 352
Dimensions 235 × 186 × 36 mm   ·   652 g
Language English  

Others have also bought

See all of Jeremy Umansky ( e.g. Hardcover Book and Paperback Book )