Koji Alchemy is the first book devoted to processes, concepts, and recipes for fermenting 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.
Revitalize your garden by making your own biologically diverse inoculants and mineral-rich amendments using leaf mold, weeds, eggshells, bones, and other materials available for little or no cost from local woodlands, fields, restaurants, and markets.
Whatever size yard or garden you have to work with, you can apply basic permaculture principles to make it more diverse, more natural, more... Læs mere
A lot has changed since Towpath first rolled up its shutters 10 years ago on the Regent's Canal in Hackney and everything but the toasted cheese sandwich was cooked from home... Læs mere
Provides a practical model for supplying fresh, locally grown produce during the winter season, even in climates where conventional wisdom says it just can't be done
At the turn of the 1990s, Gabe Brown and his wife, Shelly, bought a farm near Bismarck, North Dakota and began growing grains and raising... Læs mere
A critique of technological medicine; a new look at Gaia Theory; and extensive documentation of how plants communicate their healing qualities to humans and other animals.
Discover wild sauerkrauts, kimchis, fermented forest brews, seawater brines, plant-based cheeses, and more. Pascal Baudar invites you on an extraordinary culinary journey into the vegan-friendly world of lacto-fermented wild foods