{"product_id":"koji-alchemy-rediscovering-the-magic-of-mold-based-fermentation-soy-sauce-miso-sake-mirin-amazake-charcuterie-9781603588683","title":"Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation (Soy Sauce, Miso, Sake, Mirin, Amazake, Charcuterie)","description":"\u003cp\u003e\u003cstrong\u003e\"This book is remarkable.\"--David Zilber, co-author of \u003cem\u003eThe Noma Guide to Fermentation\u003c\/em\u003e\u003cbr\u003e \u003c\/strong\u003e\u003c\/p\u003e \u003cp\u003e\u003cstrong\u003eJames Beard Foundation Book Award Finalist for Reference and Scholarship\u003c\/strong\u003e\u003c\/p\u003e \u003cp\u003e\u003cstrong\u003e\"The perfect next step.\"--NPR's \"Science Friday\"\u003c\/strong\u003e\u003c\/p\u003e \u003cp\u003e\u003cstrong\u003eFor 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\u003c\/strong\u003e\u003c\/p\u003e \u003cp\u003eIn \u003cem\u003eKoji Alchemy\u003c\/em\u003e 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. \u003c\/p\u003e \u003cp\u003e\u003cem\u003eKoji Alchemy\u003c\/em\u003e includes: \u003c\/p\u003e \u003cul\u003e \u003cli\u003eA foreword by best-selling author Sandor Katz (\u003cem\u003eThe Art of Fermentation\u003c\/em\u003e)\u003c\/li\u003e \u003cli\u003eCutting-edge techniques on koji growing and curing\u003c\/li\u003e \u003cli\u003eInformation on equipment and setting up your kitchen\u003c\/li\u003e \u003cli\u003eMore 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\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003e \u003c\/p\u003e \u003cp\u003e\u003cstrong\u003e\"\u003cem\u003eKoji Alchemy\u003c\/em\u003e 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\u003c\/strong\u003e\u003c\/p\u003e \u003cp\u003e\u003cstrong\u003e\"Next level fermentation fodder.\"\u003cem\u003e--The Boston Globe\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\u003ci\u003eUmansky, Jeremy:\u003c\/i\u003e\u003c\/b\u003e - \u003cp\u003e\u003cstrong\u003eJeremy Umansky\u003c\/strong\u003e is a chef\/owner of Larder: A Curated Delicatessen \u0026amp; Bakery in Cleveland, Ohio, nominated by the James Beard Foundation as the Best New Restaurant in America in 2019. He has been featured in numerous publications like \u003cem\u003eBon Appetit\u003c\/em\u003e and \u003cem\u003eSaveur\u003c\/em\u003e and was named \"The Deli Prophet\" by \u003cem\u003eFood \u0026amp; Wine\u003c\/em\u003e in the March 2019 Makers Issue.\u003c\/p\u003e\u003cb\u003e\u003ci\u003eShih, Rich:\u003c\/i\u003e\u003c\/b\u003e - \u003cp\u003e\u003cstrong\u003eRich Shih\u003c\/strong\u003e is one of the leading culinary explorers of koji and miso in the United States and an in-demand food preservation consultant. He is also the Exhibit Engineer for the Museum of Food and Drink (MOFAD) based in New York City. Find out more on his blog at OurCookQuest.com.\u003c\/p\u003e\u003cb\u003e\u003ci\u003eKatz, Sandor Ellix:\u003c\/i\u003e\u003c\/b\u003e - \u003cp\u003eSandor Ellix Katz is a fermentation revivalist. A self-taught experimentalist who lives in rural Tennessee, his explorations in fermentation developed out of his overlapping interests in cooking, nutrition, and gardening. He is the author of four previous books: \u003cem\u003eWild Fermentation\u003c\/em\u003e, \u003cem\u003eThe Revolution Will Not Be Microwaved\u003c\/em\u003e, \u003cem\u003e The Art of Fermentation\u003c\/em\u003e--which won a James Beard Foundation Award in 2013--and \u003cem\u003eFermentation as Metaphor\u003c\/em\u003e. The hundreds of fermentation workshops he has taught around the world have helped catalyze a broad revival of the fermentation arts. \u003cem\u003eThe New York Times\u003c\/em\u003e calls Sandor \"one of the unlikely rock stars of the American food scene.\" For more information, check out his website: www.wildfermentation.com.\u003c\/p\u003e","brand":"Chelsea Green Publishing Company","offers":[{"title":"Default Title","offer_id":50607324234002,"sku":"9781603588683","price":25.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0831\/4771\/8930\/files\/img_10398cff-021e-4d37-90a7-e01c87010eff.jpg?v=1732307123","url":"https:\/\/surprise-castle.myshopify.com\/products\/koji-alchemy-rediscovering-the-magic-of-mold-based-fermentation-soy-sauce-miso-sake-mirin-amazake-charcuterie-9781603588683","provider":"Surprise Castle","version":"1.0","type":"link"}