Cleveland chef’s book named James Beard Award nominee

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Cleveland chef’s book named James Beard Award nominee
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Jeremy Umansky and Rick Shih’s “Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation” has been named a James Beard Foundation Media Award nominee in the book category. Umansky is a co-owner of Larder in Cleveland’s Hingetown district.

Dozens of nominees were announced in three main categories, including broadcast media and journalism.

This is the first time an event was held dedicated to the media-award nominee announcement. Also, cookbooks and other non-fiction food- or beverage-related books published in 2020 and 2021 were eligible to enter. Most media competitions restrict entries to the previous calendar year. “Koji Alchemy,” from Chelsea Green Publishing, was named a nominee in the Reference, History, and Scholarship group. It was published in 2020.

The book covers the applications from the unique mold that forms the umami base of soy sauce, miso and other flavors. Umansky is an expert in mushrooms, from growth to cooking. Umansky, a co-owner of the four-year-old Larder in Cleveland’s Hingetown neighborhood, was named a semi-finalist by the James Beard Foundation as Best Chef Great Lakes region in 2020. Larder was up for Best New Restaurant in America in 2019.

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