![Cover image for Fermented : a four-season approach to Paleo probiotic foods / Jill Ciciarelli ; [photography by Bill Staley ; foreword by Diane Sanfilippo].](https://secure.syndetics.com/index.aspx?type=xw12&client=dakop&upc=&oclc=&isbn=9781936608249&issn=/LC.JPG "Cover image for Fermented : a four-season approach to Paleo probiotic foods / Jill Ciciarelli ; [photography by Bill Staley ; foreword by Diane Sanfilippo].")
Title:
Fermented : a four-season approach to Paleo probiotic foods / Jill Ciciarelli ; [photography by Bill Staley ; foreword by Diane Sanfilippo].
ISBN:
9781936608249
Personal Author:
Publication Information:
Las Vegas : Victory Belt Publishing Inc., [2013]
©2013
Physical Description:
256 pages : color illustrations ; 28 cm
Contents:
History of fermentation -- Why ferment today? -- Chemistry -- Fermentation basics, how-to, & mother recipes. How to begin fermenting at home ; Starters ; Fermenting vegetables and fruit ; Dairy- and coconut-based ferments ; Vinegar ; Fermented beverages ; Meat fermentation -- Four seasons of fermentation. Availability and seasonability of ingredients ; Spring ; Summer ; Autumn ; Winter ; What's next?
Summary:
Our current food system is sick and getting sicker, and it's time to return our emphasis to top-quality ingredients that are farmed and harvested in the most ethical ways. Fermenting food is a creative and inexpensive way to enhance the nutritive properties of your favorite foods and to introduce exciting flavors into your weekly menus.
Genre:
OCLC Number:
ocn828670955
Availability:
Apple Valley - Galaxie~1
