Koji Alchemy: Rediscovering The Magic Of Mold-Based Fermentation Alexander Schwab If you buy a lot

If you buy a lot of beef jerky

Global warming and the destruction of natural habitats are a serious threat to many plants

Unlike commercially grown cannabis

and more—and instructions on how to preserve apples through pressing

Growing "at-risk" medicinal plants depends on conserving or creating the environment that harbors them

Koji Alchemy: Rediscovering The Magic Of Mold-Based Fermentation Alexander Schwab If you buy a lotThe 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