Bill Mollison
Sisters Creek: Tagari Publications, 2011.

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. Features discussion on Storing, Preserving and Cooking foods, Fungi, Yeast, Mushrooms and Lichens, Grains, Legumes, Roots, Bulbs, Rhizomes Condiments, Spices and Sauces, Agricultural Composts, Silages and Liquid Manures, Fruits, Flowers, Nuts, Oils and Olives, Leaf, Stem and Aguamiels, Marine and Freshwater Products, Fish, Molluscs and Algae, Meats, Birds and Insects, Dairy Products, Beers, Wines and Beverages, Nutrition and Environmental Health.