I received a free copy of this book in exchange for a fair and honest review. All opinions are my own.

Author NEMO shares the methods and processes to bring curing into the preparation of vegan non-cold cuts in the book “Non-Cold Cuts Veg with Koji.”

The Synopsis

Non-Cold Cuts Veg with Koji takes plant-based charcuterie where it had never been: real curing, with time as an ingredient and koji as the agent of transformation.

The starting point is the difference between a non-cold cut cooked and eaten the same day and one cured for weeks. The raw material changes, the structure changes, the way of thinking about the product changes. Wheat gluten becomes the load-bearing structure, pulse flours provide flavour and substrate, and koji does the work that in traditional charcuterie is done by months of waiting.

The book builds the base dough piece by piece: the order of the dry ingredients, the aromatic liquids, the critical moment of hydration, the marbling, the rest, the compacting in the mould. Then cooking, with the three possible methods and the only indicator that really counts, internal temperature.

The chapter on inoculation explains how to prepare the koji, how much to use, how to apply it and what happens in the first twenty-four hours. Next comes the six-phase curing protocol, from the curing chamber and controller settings through to vacuum refining, with weight-loss monitoring, weekly checks and the management of case hardening.

Six complete production sheets bring the method to the bench: salami, bresaola, soppressata, rolled pancetta, ventricina and cacciatore salamini, each with ingredients, processing, inoculation, protocol and variants.

The book closes with the chapter on faults, which is what separates those who try once from those who learn: moulds of the wrong colour, case hardening, spongy structure, sour or ammoniacal smell, a chamber that will not hold its parameters. For each one, the cause and the correction.

THE REVIEW

This was such a fascinating and engaging entry in this vegan cookbook series. Cold cuts and charcuterie boards are among the oldest traditions, especially in American culture and worldwide, and finding ways to mimic that process is a unique challenge for those developing plant-based meat options. The Author does a great job balancing the recipe portion of the book with a strong emphasis on the ingredients and processes that make these plant-based meats taste as flavorful as they do.

The process of using koji to give these plant-based meats an aged taste was fascinating to read about. The exploration of gluten and flour, in conjunction with Koji, to transform the product into something reminiscent of cold cuts and cured meats was well documented and clearly explained by the author. The author walks readers through the curing process and shows finished products on the page, including a recipe for hand-rolled pancetta using Koji.

THE VERDICT

Thoughtfully written, engaging, and insightful, Author Nemo’s “Non-Cold Cuts Veg with Koji” is a must-read non-fiction cookbook and deep dive into vegan Italian cuisine. It explains the science behind creating these plant-based meats and how to make them taste like meat. They are meant to replicate meat, and walking through the process so readers can do it at home puts more emphasis on Koji as a product. If you haven’t yet, please be sure to grab your copy today!

Rating: 10/10

About the Author

Nemo T.V. is an Italian author and culinary consultant specialising in the vegan transformation of traditional cuisine. His vision represents the intersection of Italy’s rich culinary heritage and a profound philosophy of respect for all forms of life.

At the heart of his work lies more than just flavour; it is an ethics rooted in planetary sustainability and the protection of animal welfare. Through his writing, Nemo offers a proven method for rediscovering heritage dishes through a plant-based lens, demonstrating that cooking can simultaneously be an act of love for tradition and a concrete commitment to the future of the Earth. His work invites readers to embrace a conscious lifestyle, where every ingredient is chosen for its nutritional value and its positive impact on the world around us.