Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation (Jeremy Umansky) Agriculture and desserts such as Dulce

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

croustades de Cabillaud a la Bragance

fish and seafood

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

he's making delicious meals for his family

Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation (Jeremy Umansky) Agriculture and desserts such as DulceThe 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