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The Permaculture Book of Ferment & Human Nutrition (Anglais) Broché – 13 septembre 1993

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64 internautes sur 65 ont trouvé ce commentaire utile 
Comprehensive Book on Storing and Preserving food 7 août 2000
Par Permaculture Institute & Tagari Publications - Publié sur Amazon.com
Format: Broché
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
7 internautes sur 8 ont trouvé ce commentaire utile 
Finally re-released in 2011 21 avril 2011
Par Charles Frederick - Publié sur Amazon.com
Format: Broché
This is a wonderful book and it is now finally being re-released in May or June of 2011. It's about time! Yay!
33 internautes sur 48 ont trouvé ce commentaire utile 
Learn what your ancestors knew all along 16 juin 2000
Par krit y hatton - Publié sur Amazon.com
Format: Broché
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
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.
4 internautes sur 7 ont trouvé ce commentaire utile 
Disappointing, overpriced 16 novembre 2012
Par Eve - Publié sur Amazon.com
Format: Broché Achat vérifié
I was expecting more of a how-to or recipe book, but I found this book to be a mere catalog of fermented foods from around the world. I didn't think it was such a big deal for the experienced fermenter. It was more of a full-color coffee table book, which is not what I had in mind.
0 internautes sur 1 ont trouvé ce commentaire utile 
great book 9 septembre 2013
Par Timothy D. Kelley - Publié sur Amazon.com
Format: Broché Achat vérifié
no better book on the topic. hard to find. I'm no expert but have a buddy in australia who is. this is allegedly the best book out there on the topic.
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