LEADER 00000cam  2200000Ia 4500 
001    ocn828670955 
003    OCoLC 
005    20130912133927.0 
008    130227t20132013nvua     b    001 0 eng d 
019    828883681 
020    1936608243 
020    9781936608249 
035    (OCoLC)828883681 
035    (OCoLC)828883681 
035    (OCoLC)828670955|z(OCoLC)828883681 
035    (OCoLC)828883681 
040    YDXCP|beng|cYDXCP|dBTCTA|dBDX|dILC|dOCLCO|dWIQ|dHCO|dCUV 
049    CKEA 
050  4 TP371.44|b.C53 2013 
092    641.4|bCICI 
100 1  Ciciarelli, Jill. 
245 10 Fermented :|ba four-season approach to paleo probiotic 
       foods /|cJill Ciciarelli ; [photography by Bill Staley ; 
       foreword by Diane Sanfilippo]. 
264  1 Las Vegas :|bVictory Belt Publishing Inc.,|c[2013] 
264  4 |c©2013 
300    256 pages :|bcolor illustrations ;|c28 cm 
336    text|btxt|2rdacontent 
337    unmediated|bn|2rdamedia 
338    volume|bnc|2rdacarrier 
504    Includes bibliographic references (page 238) and index. 
505 0  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? 
520    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. 
650  0 Fermentation. 
650  0 Fermented foods. 
650  0 Canning and preserving. 
938    YBP Library Services|bYANK|n10227095 
938    Baker and Taylor|bBTCP|nBK0012861713 
938    Brodart|bBROD|n104201053 
994    92|bCKE