HomeGroupsTalkZeitgeist
This site uses cookies to deliver our services, improve performance, for analytics, and (if not signed in) for advertising. By using LibraryThing you acknowledge that you have read and understand our Terms of Service and Privacy Policy. Your use of the site and services is subject to these policies and terms.
Hide this

Results from Google Books

Click on a thumbnail to go to Google Books.

Fermented: A Four Season Approach to Paleo…
Loading...

Fermented: A Four Season Approach to Paleo Probiotic Foods (edition 2013)

by Jill Ciciarelli (Author)

MembersReviewsPopularityAverage ratingConversations
151952,274 (3.33)None
Member:EcoBooks
Title:Fermented: A Four Season Approach to Paleo Probiotic Foods
Authors:Jill Ciciarelli (Author)
Info:Victory Belt Publishing (2013), Edition: Original, 256 pages
Collections:Your library
Rating:
Tags:None

Work details

Fermented: A Four Season Approach to Paleo Probiotic Foods by Jill Ciciarelli

None.

None
Loading...

Sign up for LibraryThing to find out whether you'll like this book.

No current Talk conversations about this book.

The first thing I noticed was just how full of herself the author is. A six page introduction, a last page recap of the same, and three pages of acknowledgements, including Quincy the cat. In tiny print, not even on the title page, are the names of the photographers, Bill Staley and Hayley Mason. And the photos are GEORGEOUS!

That was the second thing I noticed. Third, there is a complete lack of pictures and descriptions of the messy kitchen work involved in making fermented foods. That may be the largest fault of the book. You do get a good basic discussion of how to ferment, considerations and variations. You get wonderful photos of ingredients, finished products and then recipes for using them.
But nothing is ever discussed or presented that is not perfect and picturesque. Judging from what I’ve seen in my daughter’s kitchen, this book lies by omission about the in-between parts – the fermenting itself. ( )
  2wonderY | Dec 18, 2015 |
no reviews | add a review
You must log in to edit Common Knowledge data.
For more help see the Common Knowledge help page.
Series (with order)
Canonical title
Original title
Alternative titles
Original publication date
People/Characters
Important places
Important events
Related movies
Awards and honors
Epigraph
Dedication
First words
Quotations
Last words
Disambiguation notice
Publisher's editors
Blurbers
Publisher series
Original language
Canonical DDC/MDS

References to this work on external resources.

Wikipedia in English

None

Book description
Haiku summary

No descriptions found.

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.… (more)

(summary from another edition)

Quick Links

Popular covers

Rating

Average: (3.33)
0.5
1
1.5
2
2.5
3 2
3.5
4 1
4.5
5

Is this you?

Become a LibraryThing Author.

 

About | Contact | Privacy/Terms | Help/FAQs | Blog | Store | APIs | TinyCat | Legacy Libraries | Early Reviewers | Common Knowledge | 135,550,593 books! | Top bar: Always visible