The Permaculture Book of Ferment and Human Nutrition - Bill Mollison updated edition Jody Butterfield is cofounder of

Jody Butterfield is cofounder of the Savory Institute and a former journalist specializing in agriculture and the environment

This must-have guide will teach you how fungi interact with plants and how to best to employ them in your home garden

and The New Wildcrafted Cuisine (2016)

The 1st edition was published in 1994 with a print run of 600 copies

The Permaculture Book of Ferment and Human Nutrition - Bill Mollison updated edition Jody Butterfield is cofounder ofThe Permaculture Book of Ferment and Human Nutrition By Bill Mollison Published by Tagari Publications Paperback 21cm x 28cm 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