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Koji Alchemy

Rediscovering The Magic Of Mold-Based Fermentation (Soy Sauce, Miso, Sake, Mirin, Amazake, Charcuterie)

by Rich Shih e Jeremy Umansky
language: english
Publisher: Chelsea Green Publishing Co, April of 2020 ‧
37,84€
26,49€
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Koji Alchemy is the first book devoted to processes, concepts, and recipes for fermenting 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

Rediscovering The Magic Of Mold-Based Fermentation (Soy Sauce, Miso, Sake, Mirin, Amazake, Charcuterie)

by Rich Shih e Jeremy Umansky

Property Description
ISBN: 9781603588683
Publisher: Chelsea Green Publishing Co
Release Date: April of 2020
Language: English
Dimensions: 183 x 236 x 29 mm
Cover: Hardcover
Pages: 352
Format: Book
Categories: Books in English > Engineering > General Engineering
Books in English > Others
EAN: 9781603588683

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