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Fermented : a four-season approach to paleo probiotic foods

Author: Jill Ciciarelli
Publisher: Las Vegas : Victory Belt Publishing Inc., ©2013.
Edition/Format:   Print book : EnglishView all editions and formats
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.
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Genre/Form: Cookbooks
Document Type: Book
All Authors / Contributors: Jill Ciciarelli
ISBN: 1936608243 9781936608249
OCLC Number: 828670955
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?
Responsibility: Jill Ciciarelli ; [photography by Bill Staley ; foreword by Diane Sanfilippo].

Abstract:

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  Read more...

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