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The Permaculture Book of Ferment and Human Nutrition (Englisch) Taschenbuch – August 1997

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Produktinformation

Produktbeschreibungen

Der Verlag über das Buch

The Publisher, Ten Speed Press
This is a guide to storing, preserving, and cooking foods using one of the oldest techniques known to man--that of fermentation. But it is much, much more than that. It is a book of nutritional chemistry and traditional folkways, a fascinating window into both what humans around the world have eaten for centuries and how we can learn from this. Recipes range from the expected--beer, pickles, soy products--to the absolutely bizarre, including a recipe for couscous you probably won't be trying at home. Appendices provide agricultural and nutritional information.


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Format: Taschenbuch
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.
Kommentar 3 Personen fanden diese Informationen hilfreich. War diese Rezension für Sie hilfreich? Ja Nein Feedback senden...
Vielen Dank für Ihr Feedback.
Wir konnten Ihre Stimmabgabe leider nicht speichern. Bitte erneut versuchen
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Die hilfreichsten Kundenrezensionen auf Amazon.com (beta)

Amazon.com: HASH(0x9a29b9b4) von 5 Sternen 8 Rezensionen
68 von 69 Kunden fanden die folgende Rezension hilfreich
HASH(0x9ad848f4) von 5 Sternen Comprehensive Book on Storing and Preserving food 7. August 2000
Von Permaculture Institute & Tagari Publications - Veröffentlicht auf Amazon.com
Format: Taschenbuch
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
39 von 54 Kunden fanden die folgende Rezension hilfreich
HASH(0x99b56e40) von 5 Sternen Learn what your ancestors knew all along 16. Juni 2000
Von krit y hatton - Veröffentlicht auf Amazon.com
Format: Taschenbuch
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.
8 von 10 Kunden fanden die folgende Rezension hilfreich
HASH(0x9c8fd264) von 5 Sternen Finally re-released in 2011 21. April 2011
Von Charles Frederick - Veröffentlicht auf Amazon.com
Format: Taschenbuch
This is a wonderful book and it is now finally being re-released in May or June of 2011. It's about time! Yay!
1 von 1 Kunden fanden die folgende Rezension hilfreich
HASH(0x99796a20) von 5 Sternen This is really first contact kind of reference 29. Juli 2015
Von Randy Asher - Veröffentlicht auf Amazon.com
Format: Taschenbuch Verifizierter Kauf
A perfect book for when you want to get a general idea of the techniques and ingredients used in any particular ferment. From there you can know what search terms to use and what to look for.

And there are also many (, many) formulations that are to the point, and include plenty of information to make a batch.

If you consider this reference as a guide to a baseline recipe, I'd bet you couldn't find a source that's more thorough.

If you do, please leave a comment on this review or for this product. Can't have too much information about fermenting. 1000's of years has to leave a unimaginable number of recipes and opinions spanning the globe.
HASH(0x9979848c) von 5 Sternen Five Stars 7. April 2016
Von Dan Thompson - Veröffentlicht auf Amazon.com
Format: Taschenbuch Verifizierter Kauf
Bill is the man .
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