HSPLS site
Login
My List - 0
Help
Search
My Account
Databases
HI Newspaper
eBooks/Audiobooks
Learning
PC Reservation
Reading Program
Basic
Advanced
Power
History
Search:
Title Browse
Author Browse
Subject Browse
Best Seller Browse
Music Title Browse
Video/DVD Title Browse
Journal/Newspaper Title Browse
Serial Title Browse
Series Browse (includes Bestseller List)
General Keyword
Title Keyword
Author Keyword
Subject Keyword
Name Keyword
Series Keyword
Score Title Browse
Talking Book Title Browse
Awards Note Browse
Bib No.
Barcode
Refine Search
> You're searching:
HAWAII STATE PUBLIC LIBRARY SYSTEM
Item Information
Holdings
Summary
More Content
More by this author
Shih, Rich, author.
Subjects
Fermented foods.
Cooking (Fermented foods)
Browse Catalog
by author:
Shih, Rich, author.
by title:
Koji alchemy : redis...
MARC Display
Koji alchemy : rediscovering the magic of mold-based fermentation / Rich Shih and Jeremy Umansky ; foreword by Sandor Ellix Katz.
by
Shih, Rich, author.
White River Junction, Vermont : Chelsea Green Publishing, [2020]
Subjects
Fermented foods.
Cooking (Fermented foods)
ISBN:
9781603588683 (hardcover) :
160358868X (hardcover) :
Description:
xiii, 335 pages, 16 pages of plates : illustrations (some color) ; 24 cm
Contents:
What Is koji? -- Creating a common koji language -- The flavor-making road map -- How to grow koji -- Expanding your koji making -- Short-term enhancement: quick koji applications -- Amino pastes -- Amino sauces -- Alcohol and vinegar -- Aging meat and charcuterie -- Dairy and eggs -- Vegetables -- Sweet applications and baking.
Requests:
0
Summary:
"Koji Alchemy guides readers through the history and diverse application of koji, the microbe behind the delicious, umami flavors of soy sauce, miso, mirin, and so much more. Devoted authors Jeremy Umansky and Rich Shih share processes, concepts, and recipes for fermenting and culturing foods with this magical ingredient. Then they take it to the next level by describing how they rapidly age charcuterie, cheese, and other ferments, revolutionizing the creation of fermented foods and their flavor profiles for both chefs and home cooks. Readers will learn how to grow koji, including information on equipment and setting up your kitchen, as well as detailed concepts and processes for making amino sauces and pastes, alcohol and vinegar, and using it for flavor enhancement with dairy, eggs, vegetables, and baking. With the added tips and expertise from their friends, Umansky and Shih have developed a comprehensive look at modern koji use around the world"--
Copy/Holding information
Location
Collection
Call No.
Status
Due Date
Hawaii State Library
Business, Science & Technology
664.024 Sh
Checked In
Add Copy to MyList
Hilo Public Library
Adult Nonfiction
664.024 Shih
Checked In
Add Copy to MyList
Lihue Public Library
Adult Nonfiction
664.024 Sh
Checked In
Add Copy to MyList
McCully-Moiliili Public Library
Adult Nonfiction
664.024 Sh
Checked In
Add Copy to MyList
Mililani Public Library
Adult Nonfiction
664.024 Sh
Checked out
05/24/2024
Add Copy to MyList
Mountain View P/S Library
Adult Nonfiction
664.024 Sh
Checked In
Add Copy to MyList
Horizon Information Portal 3.25_9884
© 2001-2013
SirsiDynix
All rights reserved.