Author(s): Bill Mollison
Publisher: Ten Speed Press
Paperback: 288 pages
ISBN: 0908228066
ISBN-13: 978-0908228065
Order From: Amazon.com
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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
