Ferment and Human Nutrition

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.

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

“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

The Permaculture Book of Ferment and Human Nutrition

By Bill Mollison

ISBN 978-0-908228-06-5

244 pages