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3 February, 2020
The Permaculture Book of Ferment and Human Nutrition by Bill Mollison
M ost 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 low-grade goods.
A book written for us about the virtues of the fermenting process, the variety of fermenting undertaken across humanity and how to do it yourself.
AU$ 64.90(incl. GST)
"All the recipes given herein are traditional; they belong to humanity, even though they have been collected or tried by various authors, they have all been used for centuries by thousands of human beings. Only a few recipes are my own inventions (you may guess at these) but even these derive from my family or friends in their main ingredients or procedures."
M ost western peoples are familiar with yeast breads, sourdoughs, cheese, and beers. But few of us realise how skilfully traditional peoples enhance the flavours in their diet or make simple carbohydrates more nutritious through fermentation
Bill collected, sampled, tasted and recorded all the recipes while he travelled and visited friends. Later he researched their nutritional enhancements and reported on that. A thorough book on a useful topic.
Product Features: 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
The Permaculture Book of Ferment and Human Nutrition
By Bill Mollison
ISBN 978-0-908228-06-5
244 pages