Fermented : a four-season approach to Paleo probiotic foods
(Book)
Author
Contributors
Published
Las Vegas : Victory Belt Publishing Inc., c2013.
Status
Central Library - Cooking - 2nd Floor
641.4 C
1 available
641.4 C
1 available
Description
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Copies
Location | Call Number | Status |
---|---|---|
Central Library - Cooking - 2nd Floor | 641.4 C | On Shelf |
More Details
Published
Las Vegas : Victory Belt Publishing Inc., c2013.
Format
Book
Physical Desc
256 pages : color illustration s ; 28 cm.
Language
English
Notes
Bibliography
Includes bibliographic references and index.
Description
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.
Citations
APA Citation, 7th Edition (style guide)
Ciciarelli, J., & Staley, B. (2013). Fermented: a four-season approach to Paleo probiotic foods . Victory Belt Publishing Inc..
Chicago / Turabian - Author Date Citation, 17th Edition (style guide)Ciciarelli, Jill and Bill. Staley. 2013. Fermented: A Four-season Approach to Paleo Probiotic Foods. Victory Belt Publishing Inc.
Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)Ciciarelli, Jill and Bill. Staley. Fermented: A Four-season Approach to Paleo Probiotic Foods Victory Belt Publishing Inc, 2013.
MLA Citation, 9th Edition (style guide)Ciciarelli, Jill., and Bill Staley. Fermented: A Four-season Approach to Paleo Probiotic Foods Victory Belt Publishing Inc., 2013.
Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.
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