Ferment and Human Nutrition

*Price is in Australian Dollars and is GST Inclusive.

This book explores the virtues of the fermenting process, highlights the variety of fermenting practices undertaken across humanity, and offers guidance on how to do it yourself.

Bill, while traveling and visiting friends, collected, sampled, tasted, and recorded numerous recipes. He later conducted extensive research on their nutritional benefits and reported his findings. As a result, it is a thorough and comprehensive book on Ferment and Human Nutrition.

Product Features:

• Storing Food

• 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