During the many years it was out of print, The Permaculture Book of Ferment and Human Nutrition garnered something of a cult following, while high demand and limited availability drove its price into the hundreds. Thanks to the good folks at Tagari Publications, you can enjoy Mollison's celebrated compendium of food preservation techniques (complete with clarified instructions, updated resources, and a snazzy new cover) without breaking the bank. From the familiar (Pickled Cucumbers, p. 83) to the not-so-familiar (Hundred-Year Eggs, p. 164), this book serves up a literal feast of proven techniques for not only extending the shelf life, but also enhancing the flavor and nutrition of everyday foods. Recommended By Tove H., Powells.com
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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 low-grade goods. Most western peoples are familiar with yeast breads, sourdoughs, cheese, and beers. But few of us realise how skillfully traditional peoples enhance the flavours in their diet, or make simple carbohydrates more nutritious through fermentation.
"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." Bill Mollison