Koji Alchemy: Rediscovering The Magic Of Mold-Based Fermentation whisk Shelters built with the tried-and-true

Shelters built with the tried-and-true techniques and materials of Native Americans (and even those who came before them on this continent) still work

O’Hara’s advanced yet accessible methodology will both help you respond to natural systems and adapt to meet future challenges

and diverse garden capable of supporting a hard-working crew of beneficial pest-eating insects and eliminating the need for synthetic chemical pesticides

breaking the meat down

and what to look for and avoid when selecting reclaimed materials

Koji Alchemy: Rediscovering The Magic Of Mold-Based Fermentation whisk Shelters built with the tried-and-trueThe first book devoted to processes, concepts, and recipes for fermenting and culturing 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. Koji Alchemy chefs Jeremy Umansky and Rich Shihcollectively considered to be the most practical, experienced, generous educators on the culinary power of this unique ingredientdeliver a comprehensive look at