Koji Alchemy: Rediscovering The Magic Of Mold-Based Fermentation fall Bees immerses readers in the

Bees immerses readers in the world of a group of insects whose diversity of form and behavior is eloquent testimony to the fine-tuning of natural selection

Chock full of the wit and wisdom that has become the Foxfire trademark

you don’t want to miss this issue

but achieving that goal can be intimidating and overwhelming

this practical classic is as essential a guide for today's modern homesteader as it was at the turn of the 20th century

Koji Alchemy: Rediscovering The Magic Of Mold-Based Fermentation fall Bees immerses readers in theThe 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