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Fermented: A Four Season Approach to Paleo…

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

by Jill Ciciarelli (Author)

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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

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



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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 |
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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)

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