This highly sought after book is back and better than ever!

Don't let the title fool you, this book is a great read and who knows you may just learn how to make your own beer and cheese.

Excellent reading with many great recipes shared.

As McDonalds and fast food chains proliferate and supersede the foods of different world cultures, there is
a danger that traditional processes and recipes will be lost, very much as traditional seeds, customs, dress, and
behaviour have been lost.

Thus, I think a very cogent reason for collecting every possible traditional process in detail is imperative to
preserve traditional seeds and recipes—they work. Just as we need to bring root inoculants with trees to ensure
their nutrition, I believe that we need to bring traditional ferment and cooking methods with any new foods, for
our own nutrition.

While many people make noises about biotechnology providing food for the poor, the actual facts are that the
poor already use a great variety of sophisticated applied microbiological skills, and academic biotechnologists, for
the main part, work for large multinational companies, providing inessential beers or spirits, or monopolising the
condiment, bread and cheese markets.

Increasingly, through varietal selection and gene recombination, and using very large continuous or column
fermentation, large firms are patenting organisms and processes and producing a wide range of medical and
industrial products (and the associated ferment organisms). Very little attention is paid to assisting poor people to
make the most of their foods, and this is what this book is about.

Bill Mollison