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Koji Alchemy
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The first book devoted to processes, concepts, and recipes for fermenting and culturing 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
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
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Date de sortie | 06 mai 2020 |
Langue | Anglais |
Éditeur | Chelsea Green Publishing |
Catégories | |
Accessibilité | Aucune information disponible concernant l'accessibilité pour le format Papier |