Fermented : a four-season approach to Paleo probiotic foods
(Book)

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Published
Las Vegas : Victory Belt Publishing Inc., c2013.
Status
Central Library - Cooking - 2nd Floor
641.4 C
1 available

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Central Library - Cooking - 2nd Floor641.4 COn Shelf

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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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