| ISBN |
160358868X (hardcover)
|
| ISBN13桁 |
9781603588683 (hardcover)
|
| 無効なISBN等 |
9781603588690 (ebook)
|
| テキストの言語 |
英語
|
| 分類：NDC10版 |
588.51
|
| 個人著者標目 |
Shih, Rich.
|
| 本タイトル |
Koji alchemy :
|
| タイトル関連情報 |
rediscovering the magic of mold-based fermentation /
|
| 著者名 |
Rich Shih and Jeremy Umansky ; foreword by Sandor Ellix Katz.
|
| 出版地・頒布地 |
White River Junction, Vermont :
|
| 出版者・頒布者名 |
Chelsea Green Publishing,
|
| 出版年・頒布年 |
[2020],
|
| 数量 |
xiii, 335 pages, [16] pages of plates :
|
| 他の形態的事項 |
illustrations (some color) ;
|
| 大きさ |
24 cm
|
| 書誌注記 |
Includes bibliographical references (pages 311-318) and index.
|
| 内容注記 |
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.
|
| 要約、抄録、注釈等 |
"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"--Provided by publisher.
|
| 著者標目 |
Umansky, Jeremy.
Katz, Sandor Ellix,
1962-
|
| 一般件名 |
Fermented foods.
Cooking (Fermented foods) |
| 資料情報1 |
『Koji alchemy :
rediscovering the magic of mold-based fermentation /』 Rich Shih and Jeremy Umansky ; foreword by Sandor Ellix Katz. Chelsea Green Publishing, [2020],
（所蔵館：中央
請求記号：F/588.5/S55/K
資料コード：7113860382）
|
| URL |
https://catalog.library.metro.tokyo.lg.jp/winj/opac/switch-detail.do?lang=ja&bibid=1352048278 |
