Summary
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 foodsFungi, Yeast, Mushrooms and LichensGrainsLegumesRoots, Bulbs, RhizomesCondiments, Spices and SaucesAgricultural Composts, Silages and Liquid ManuresFruits, Flowers, Nuts, Oils and OlivesLeaf, Stem and AguamielsMarine and Freshwater Products, Fish, Molluscs and AlgaeMeats, Birds and InsectsDairy ProductsBeers, Wines and BeveragesNutrition and Environmental Health
Where to get it?
Tagari Publications
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