Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation (Jeremy Umansky) Agriculture Tomato-Basil Challah

Tomato-Basil Challah

particularly to the spine

Saveur award winner Michał Korkosz celebrates recipes from his mother and grandmother—with modern

fish and seafood

and desserts such as Dulce de Leche Pancakes—indoors or out in any season

Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation (Jeremy Umansky) Agriculture Tomato-Basil ChallahThe first book devoted to processes, concepts, and recipes for fermenting and culturing 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 chefs Jeremy Umansky and Rich Shihcollectively considered to be the most practical, experienced, generous educators on the culinary power of this unique ingredientdeliver a comprehensive look at