<< 1 >>
Rating: 
Summary: Comprehensive Book on Storing and Preserving food
Review: 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
Rating:
Summary: Comprehensive Book on Storing and Preserving food
Review: 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
Rating:
Summary: Learn what your ancestors knew all along
Review: 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 I KNOW THIS IS GOOD BOOK. 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.
<< 1 >>
| 
