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From the back cover: "Most of this book is about fermentation, for it is an excellent way to prolong the life of many foods and to build proteins and vitamins into starchy or low-grade goods. Most western peoples are familiar with yeast brads, sourdoughs, cheese, and beers. But few of us realise how skillfully traditional peoples enhance the flavors of their diet, or make simple carbohydrates more nutritious through fermentation."

Topics covered:
  • Storing, Preserving and Cooking foods
  • Fungi, Yeast, Mushrooms and Lichens
  • Grains
  • Legumes
  • Roots, Bulbs, Rhizomes
  • Condiments, Spices and Sauces
  • Agricultural Composts, Silages and Liquid Manures
  • Fruits, Flowers, Nuts, Oils and Olives
  • Leaf, Stem and Aguamiels
  • Marine and Freshwater Products, Fish, Molluscs and Algae
  • Meats, Birds and Insects
  • Dairy Products
  • Beers, Wines and Beverages
  • Nutrition and Environmental Health

    Where to get it?
    Tagari Publications
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