The Permaculture Book of Ferment and Human Nutrition - Bill Mollison

The Permaculture Book of Ferment and Human Nutrition
By Bill Mollison

Published by Tagari Publications - Paperback - 21cm x 28cm

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 foods. 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, co-originator of Permaculture

Bill Mollison (1928 – 2016) was an Australian researcher, author, scientist, teacher and biologist. With David Holmgren, he co-developed Permaculture, an integrated system of ecological and environmental design, which they together envisioned as a perennial and sustainable form of agriculture. Bill Mollison is the author of numerous books on this subject including Permaculture: A Designer's Manual, Introduction to Permaculture, Permaculture Two, and The Permaculture Book of Ferment and Human Nutrition.