Permaculture Ferment and Human Nutrition - Bill Mollison New softcover book published 2011
The PERMACULTURE Book of
Ferment and Human Nutrition
by BILL MOLLISON
For more Permaculture books by Bill Mollison and others click here
New softcover book, 244 pages, published 2011. This book is a reprint of the classic 1993 book which has been out of print for many years.
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 breads, sourdoughs, chsses and beers. But few of us realise how skillfully traditional peoples enhance the flavours of their diet, or make simple carbohydrates nutritions through fermentation
Emphasizing the enhancement of nutrition, this is one of the most comprehensive books available today on the subject of storing and preserving foods. Recipes and processing methods have been collected from indigenous people worldwide. These practical and traditional techniques , many of which were nearly lost forever, have been collated and set out in a well-defined and easy to follow manual which is of value to anyone interested in processing and storing food.
A practical handbook about the astonishing range of ferments, that is more than just a recipe book. Written to help people store and process their own food and make their own ingredients. A survival handbook which is of great use to farmers trying to vary their resources by adding value to their crops. As an essential companion to the gardener and cook, it takes the mystery out of the complex fermentation process and enables us to plan our crops around the end product of a rich and nutritious diet. If you love food this is for you.
- Storing - Preserving - Cooking Foods
- The Fungi - Yeasts - Mushrooms, Lichens
- The Grains
- The Legumes
- Roots - Bulbs - Rhizomes
- Fruits - Flowers - Nuts - Oils - Olives
- Leaf and Stem - Aguamiels
- Marine and Freshwater Products
- Fish - Molluscs - Algae Meats - Birds - Insects
- Dairy Products
- Beers - Wines - Beverages
- Condiments - Spices - Sauces
- Agricultural Composts - Silages - Liquid Manures
- Nutrition and Environmental Health
About the author
Bill Mollison (born 1928 in Tasmania, Australia) is a researcher, author, scientist, teacher, naturalist and has been called the 'father of permaculture', an integrated system of design co-developed with David Holmgren that encompasses not only agriculture, horticulture, architecture and ecology but also economic systems, land access strategies and legal systems for businesses and communities. Bill is the legendary Permaculture teacher, promoter and designer who has, over 26 years of non-stop travelling, designing, teaching and writing, personally planted the seeds of Permaculture in over 120 countries. Bill is the founding director of The Permaculture Institute, the first and longest running Permaculture Institute in existence. His other books include
See other books on Fermenting Food click here
The Permaculture Book of Ferment and Human Nutrition by Bill Mollison
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