Koji Alchemy - Rediscovering the Magic of Mold-Based Fermentation Brian Copenhaver versteckt sich vor den Unwettern

versteckt sich vor den Unwettern bei Lord Byron

Bonaventure Soh Bejeng Ndikung wurde 1977 in Yaoundé

In a nod to Jan Tschichold’s famous collection of essays The Form of the Book (1975)

dass wir sie nutzen

Koji Alchemy - Rediscovering the Magic of Mold-Based Fermentation Brian Copenhaver versteckt sich vor den UnwetternDavid Zilber, co author of The Noma Guide to Fermentation Koji: the next fermentation game changer 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. Chefs Jeremy Umansky and Rich Shih leaders on the culinary power of this unique ingredient deliver a