Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation (Soy Sauce, Miso, Sake, Mirin, Amazake, Charcuterie) - Jeremy Umansky, Rich Shih 24oz Its slim profile allows for

Its slim profile allows for detailed trimming

Unfamiliar with cuts of meat and unable to decipher labels or cooking instructions

gelato and sorbet

comfortable hold

CRÉATION FRUITS® 1883 Cherry magnifies every nuance of ripe cherry

Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation (Soy Sauce, Miso, Sake, Mirin, Amazake, Charcuterie) - Jeremy Umansky, Rich Shih 24oz Its slim profile allows for"This book is remarkable."David Zilber, co author of The Noma Guide to Fermentation James Beard Foundation Book Award Finalist for Reference and Scholarship "The perfect next step."NPR's "Science Friday" For viewers of "Salt Fat Acid Heat," the first book devoted to processes, concepts, and recipes for fermenting and culturing foods with koji, the microbe behind the delicious, umami flavors of Japanese cuisine In Koji Alchemy chefs Jeremy Umansky and