Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation
By: Jeremy Umansky
4.52
Format: 352 pages, Hardcover
Techniques and Recipes for Transforming Vegetables, Meat, Dairy, and More Koji Alchemy is devoted …
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1. Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen
By: Nancy Singleton Hachisu
4.15
Format: 333 pages, Hardcover
Preserving the Japanese Way, nominated for a 2016 James Beard Award in the International Cookbook c… read more
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- cookbooks
- cooking
- food
- nonfiction
- reference
2. The Oh She Glows Cookbook: Over 100 Vegan Recipes to Glow from the Inside Out
By: Angela Liddon
5.00
Format: None pages, Paperback
After a decade of struggling with an eating disorder and subsisting on diet, low-calorie processed … read more
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- cookbooks
- cooking
- food
- nonfiction
- reference
3. Tartine Bread
By: Chad Robertson , Eric Wolfinger
3.87
Format: None pages, Hardcover
For the home or professional bread-maker, this is the book of the season. It comes from a man many … read more
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4. The Churn (The Expanse, #0.2)
By: James S.A. Corey , Erik Davies
2.00
Format: None pages, Audiobook
From New York Times bestselling author James S.A. Corey... Before his trip to the stars, before the… read more
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5. This Changes Everything: Capitalism vs. The Climate
By: Naomi Klein
3.31
Format: None pages, Hardcover
Forget everything you think you know about global warming. It's not about carbon - it's about capit… read more
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6. Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods
By: Sally Fallon Morell , Sandor Ellix Katz
3.66
Format: 384 pages, Paperback
Bread. Cheese. Wine. Beer. Coffee. Chocolate. Most people consume fermented foods and drinks every … read more
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7. The Art of Fermentation: An in-Depth Exploration of Essential Concepts and Processes from Around the World
By: Sandor Ellix Katz
1.00
Format: 64 pages, Hardcover
Winner of the 2013 James Beard Foundation Book Award for Reference and Scholarship, and a New York … read more
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8. The Elements of Pizza: Unlocking the Secrets to World-Class Pies at Home
By: Ken Forkish
4.23
Format: 528 pages,
A follow-up to the James Beard and IACP award-winning book Flour Water Salt Yeast, featuring an unp… read more
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9. Tartine Book No. 3
By: Chad Robertson
4.19
Format: 192 pages, Hardcover
The third in a series of classic, collectible cookbooks from Tartine Bakery & Cafe, one of the grea… read more
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10. Fiery Ferments
By: Christopher Shockey , Kirsten K. Shockey
3.59
Format: 32 pages, Paperback
The authors of the best-selling Fermented Vegetablesare back, and this time they've brought the hea… read more
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11. Entangled Life: How Fungi Make Our Worlds, Change Our Minds & Shape Our Futures
By: Merlin Sheldrake
4.35
Format: 352 pages, Hardcover
There is a lifeform so strange and wondrous that it forces us to rethink how life works…Neither pla… read more
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- nonfiction
"I have tried to find ways to enjoy the ambiguities that fungi present, but it's not always easy to be comfortable in the space created by open questions. Agoraphobia can set in. It's tempting to hide…"-Merlin Sheldrake, Entangled Life: How Fungi Make Our Worlds, Change Our Minds & Shape Our Futures
"Anthropomorphism is usually thought of as an illusion that arises like a blister in soft human minds: untrained, undisciplined, unhardened. There are good reasons for this: when we humanise the world…"-Merlin Sheldrake, Entangled Life: How Fungi Make Our Worlds, Change Our Minds & Shape Our Futures
"Fungi make worlds. They also unmake them. There are lots of ways to catch them in the act. When you cook mushroom soup, or just eat it. When you go out gathering mushrooms, or buy them. When you ferm…"-Merlin Sheldrake, Entangled Life: How Fungi Make Our Worlds, Change Our Minds & Shape Our Futures
12. The Korean Vegan Cookbook: Reflections and Recipes from Omma's Kitchen
By: Joanne Lee Molinaro
4.50
Format: 336 pages, Hardcover
THE INSTANT NEW YORK TIMES BESTSELLER - NAMED ONE OF THE BEST NEW COOKBOOKS OF THE YEAR BY Epicurio… read more
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- cookbooks
- cooking
- food
- nonfiction
- reference
13. Winter Lost (Mercy Thompson, #14; Mercy Thompson World, #20)
By: Patricia Briggs
4.40
Format: 416 pages, Kindle Edition
Mercy Thompson, car mechanic and shapeshifter, must stop a disaster of world-shattering proportions… read more
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"Locks only eve keep out people who aren't determined to come in."-Patricia Briggs, Winter Lost (Mercy Thompson, #14; Mercy Thompson World, #20)
"Fine. When they shovel our frozen corpses out next spring, they can put 'They thought it would be fun' on our gravestone."-Patricia Briggs, Winter Lost (Mercy Thompson, #14; Mercy Thompson World, #20)
"Saddest thin in the world is listening to a nineteen minutes of a twenty-minute sex scene," said Sherwood in a mock-mournful voice."-Patricia Briggs, Winter Lost (Mercy Thompson, #14; Mercy Thompson World, #20)
"Are you embarrassed that your audiobook started in the middle of a very hot sex scene between three men in a swimming pool?" asked Sherood politely. "There's no reason to be embarrassed about that."-Patricia Briggs, Winter Lost (Mercy Thompson, #14; Mercy Thompson World, #20)
14. The Wok: Recipes and Techniques
By: J. Kenji López-Alt
4.67
Format: 672 pages, Hardcover
J. Kenji López-Alt’s debut cookbook, The Food Lab, revolutionized home cooking, selling more than h… read more
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- cookbooks
- cooking
- food
- nonfiction
- reference
15. Foundations of Flavor: The Noma Guide to Fermentation
By: René Redzepi
4.56
Format: 456 pages, Hardcover
New York Times Bestseller Named one of the Best Cookbooks of the Year by the Chicago Tribune, New Y… read more
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- cookbooks
- cooking
- food
- nonfiction
16. Sandor Katz’s Fermentation Journeys: Recipes, Techniques, and Traditions from around the World
By: Sandor Ellix Katz
4.51
Format: 332 pages, Hardcover
From James Beard Award winner and New York Time s–bestselling author of The Art of Fermentation : t… read more
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- cookbooks
- cooking
- food
- nonfiction
17. Vegan Africa: Plant-Based Recipes from Ethiopia to Senegal
By: Marie Kacouchia
4.33
Format: 192 pages, Hardcover
An authentically African and naturally vegan culinary journey across the continent Drawing from… read more
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- cookbooks
- cooking
- food
- nonfiction
18. The Tangled Tree: A Radical New History of Life
By: David Quammen
3.98
Format: 480 pages, Hardcover
Science writer David Quammen explains how recent discoveries in molecular biology can change our un… read more
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- nonfiction
19. Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation
By: Jeremy Umansky
4.52
Format: 352 pages, Hardcover
Techniques and Recipes for Transforming Vegetables, Meat, Dairy, and More Koji Alchemy is devoted … read more
Want to Read $ 25.16Similar categories in Jeremy Umansky's Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation book and Jeremy Umansky's Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation
- cookbooks
- cooking
- food
- nonfiction
- reference
20. Miso, Tempeh, Natto & Other Tasty Ferments: A Step-by-Step Guide to Fermenting Grains and Beans
By: Kirsten K. Shockey
4.39
Format: 408 pages, Paperback
Best-selling fermentation authors Kirsten and Christopher Shockey explore a whole new realm of prob… read more
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- cookbooks
- cooking
- food
- nonfiction
- reference
21. Ferment: A Guide to the Ancient Art of Culturing Foods, from Kombucha to Sourdough
By: Holly Davis
4.07
Format: 272 pages, Kindle Edition
Celebrated the world over for their health benefits and dynamic flavors, cultured and fermented foo… read more
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- cookbooks
- cooking
- food
- nonfiction
- reference
