Customer Reviews

The Permaculture Book of Ferment and Human Nutrition

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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. Chapters are set out under the following headings:

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

"A truly fabulous book, a quirky gem, a classic. Mollison has written a comprehensive monograph on the international use of microbial fermentation in food and beverage production, from a cross-cultural, anthropological, and biological perspective." Dr. Marion Nestle, Dept, of Nutrition and Food Studies, New York University

Just so you all know, the publisher of this book, Tagari, is re-printing it this year. It should be in the $50 range.

This is a wonderful book and it is now finally being re-released in May or June of 2011. It's about time! Yay!

This book is a tome. A holy bible.

I ahve made my own Koji, Tempeh, Tofu, Kim Chee, and Saur Kraut with this book. Admitedly the Saur Kraut was wierd but my German relatives confirmed what I had done and were overjoyed that I had done it the old way.

My long experience in microbiology and fermentation (beer, beer, beer, beer) mean

I KNOW THIS IS GOOD BOOK.

But the most ignorant (but literate) mudsquating yokel can pull of alost any ferment cuz the techniques are thousand years old.

Get this book and get on it.

You could get all this information from either the internet or one of many other paperback books.
Nothing new here all common sense and intuitive.

Please don't waste your money on this one.