Koji Alchemy is the first book devoted to processes, concepts, and recipes for fermenting foods with koji, the microbe…

Preserving Food Without Freezing or Canning offers more than 250 easy and enjoyable recipes featuring locally grown and…

Mamane takes us on a culinary journey into the science behind fundamental stocks and the truth about well-crafted bone…

The Bread Builders explains the grains and flours, leavens and doughs, the chemistry of bread, and the physics of baking in…

Combines the best of traditional knowledge and techniques with up-to-date, scientifically based practices to provide today's…