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Koji Alchemy
Rediscovering The Magic Of Mold-Based Fermentation (Soy Sauce, Miso, Sake, Mirin, Amazake, Charcuterie)
idioma: inglês
Editor:
Chelsea Green Publishing Co, abril de 2020 ‧
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37,84€
10% DESCONTO
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portes grátis
Venda o seu livro
SINOPSE
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.
DETALHES
| Propriedade | Descrição |
|---|---|
| ISBN: | 9781603588683 |
| Editor: | Chelsea Green Publishing Co |
| Data de Lançamento: | abril de 2020 |
| Idioma: | Inglês |
| Dimensões: | 183 x 236 x 29 mm |
| Encadernação: | Capa dura |
| Páginas: | 352 |
| Tipo de produto: | Livro |
| Classificação Temática: |
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| EAN: | 9781603588683 |
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