This book is not uninteresting, but with little experience of matters referred to, I stay on my hunger. Many blah at the beginning I was here a lot, finally I stored my book down my library and I am discouraged. It's good to start if we do not know dehydration, lacto-fermentation, etc ... But when you already cooking in this way, this book brings nothing more to my taste, I prefer those of Valerie Cupillard dealing with it, and there, the same subjects, pretty much.
I would have appreciated when I began, by cons, great pictures, and allows a bit to get into the expertise of a plant food. However, when you start, it is rarely equipped with all the artillery of the raw food.