Jeremy Umansky
Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation (Soy Sauce, Miso, Sake, Mirin, Amazake, Charcuterie)
"This book is remarkable."—David Zilber, co-author of The Noma Guide to Fermentation "Next level fermentation fodder" —The Boston Globe "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...
$26.49
