• Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation by Jeremy Umansky, Rich Shih - The Josephine Porter Institute
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The Josephine Porter Institute

Koji Alchemy：重新发现霉菌发酵的魔力》，杰里米-乌曼斯基、里奇-施著

Koji Alchemy：重新发现霉菌发酵的魔力》，杰里米-乌曼斯基、里奇-施著

$38.45 USD
$38.45 USD
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麴是酱油、味噌、米林以及众多支撑日本料理的配料的美味、鲜美背后的微生物，是第一本专门介绍用麴发酵和培养食物的过程、概念和食谱的书籍。

麴的炼金术 主厨杰里米-乌曼斯基（Jeremy Umansky）和里奇-石（Rich Shih）被公认为是最实用、最有经验、最慷慨的烹饪教育家，他们全面介绍了麴在世界各地的现代用法。他们利用麴来快速陈化烤肉、奶酪和其他发酵食品，将麴的魔力提升到了一个新的高度，为专业厨师和家庭厨师创造发酵食品和口味带来了革命性的变化。

麴炼金术 包括

  • 畅销书作家桑多尔-卡茨（《发酵的艺术》）的前言
  • 麴种植和腌制的尖端技术
  • 有关设备和厨房设置的信息
  • 超过 35 种酱料、糊状物、发酵剂和酒类食谱，包括爆米花麴、烤全南瓜味噌、韩国 Makgeolli、Amazake 黑麦面包等特色食谱。

"《麴炼金术》（Koji Alchemy ）充满力量，为进一步的创造和创新打开了大门。. . .我迫不及待地想看到和品尝它所激发的下一波麴实验"。桑多尔-卡茨

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Frequently Asked Questions

What is Koji Alchemy about?

Koji Alchemy is a comprehensive guide on fermenting and culturing foods with koji, featuring over 35 recipes and modern techniques.
Who are the authors of Koji Alchemy?

Koji Alchemy is written by Jeremy Umansky and Rich Shih, experts in the culinary application of koji fermentation.
What kind of recipes are included in Koji Alchemy?

The book includes recipes for sauces, pastes, ferments, and alcohol, such as Popcorn Koji and Roasted Entire Squash Miso.
Who might benefit from reading Koji Alchemy?

Both professional and home cooks looking to explore and innovate with fermentation techniques will find this book invaluable.