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Written to introduce readers to Permaculture concepts and design strategies. Abundantly illustrated with detailed diagrams and line drawings throughout. Includes a listing of useful Permaculture plants with descriptions and uses, and a further species list in useful categories.

The book is set out as a step-by-step introduction to Permaculture with detailed instructions. Using simple language it describes the range of Permaculture for general consumption.

Very little content of Mollison's other books are found within Introduction to Permaculture.

This book is about design.

It is a practical book dealing with the elements of design which create a sustainable system. Energy benefits are discussed relating to both domestic and broad acre environments.

Permaculture Two is about design, not gardening or livestock per se but as elements in a system intended to serve man, and the ends of good ecology.

"Good teachers have nothing to give but enthusiasm to learn; they cannot with the best will in the world, give their students knowledge. Thus it is 'how' to design, rather than designing your site, which I am attempting here".

Bill Mollison 

This is the definitive Permaculture design manual in print since 1988. It is the textbook and curriculum for the 72-hour Certificate course in Permaculture Design.

Written for teachers, students and designers, it follows on and greatly enlarges on the initial introductory texts, permaculture One (1978) and Permaculture Two (1979) both of which are still in demand.

Very little of the material found in this book is reproduced from the former texts. It covers design methodologies and strategies for both urban and rural applications, describing property design and natural farming techniques.

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.

“All the recipes given herein are traditional; they belong to humanity, even though they have been collected or tried by various authors, they have all been used for centuries by thousands of human beings. Only a few recipes are my own inventions (you may guess at these) but even these derive from my family or friends in their main ingredients or procedures.” Bill Mollison

Bill Mollison

If you are like us, on a quest for knowledge about sustainable design systems...

HAD ENOUGH?

We're talking about the rubbish popularised by chemical companies that rice production is chemical dependent – 10,000 Japanese rice growers have proved otherwise.
This book is written by a farmer for farmers – a complete guide to integrated duck and rice farming.

Takao Furuno, a Japanese rice farmer has been producing sustainable, profitable organic rice for the last ten years. Abundantly illustrated, tabled and photographed, this book serves as a text-book for case studies and farmer-evolved natural systems.

'Farmers have increased their yield by 20 to 50 per cent or more in the first year'.

'By using human imagination and ingenuity, and by co-operating with nature rather than re-engineering it, Takao Furuno has cleared yet another path for a safe, diverse and sustainable agricultural future. So who needs transgenic crops?'

Recommended by Bill Mollison:
'A beautiful case history of sustainable agriculture – very finely worked out.'

Bill Mollison