Koji Alchemy - Rediscovering the Magic of Mold-Based Fermentation Brian Copenhaver In a nod to Jan

In a nod to Jan Tschichold’s famous collection of essays The Form of the Book (1975)

This edition includes the original twenty-page table of contents

Von Schamanen gelehrt ist dieses mündliche Wissen noch nie schriftlich fixiert worden

With the world as a whole more uncertain

Koji Alchemy - Rediscovering the Magic of Mold-Based Fermentation Brian Copenhaver In a nod to JanDavid Zilber, co author of The Noma Guide to Fermentation Koji: the next fermentation game changer Koji Alchemy is the first book devoted to processes, concepts, and recipes for fermenting 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. Chefs Jeremy Umansky and Rich Shih leaders on the culinary power of this unique ingredient deliver a