A new addition to the Acres U.S.A. bookstore, Koji Alchemy has been included in Plate’s recent list of the 10 Best Spring Cookbooks for Chefs!

Of the cookbook, Plate wrote:

Koji: what is it, how does it work, and how can you use it in your kitchen? Chefs Jeremy Umansky of Larder in Cleveland and Rich Shih of the Museum of Food and Drink in New York City are among the foremost koji experts in the U.S., and have put together perhaps the most cutting edge, in-depth resource available on the topic. This volume contains extensive instruction on making your own koji, as well as 35 recipes and an introduction by renowned fermentation expert Sandor Katz.