One hundred inspired recipes to enliven your cooking with pickles, yogurt, kombucha, and beyond. Cultured Foods for Your Kitchen draws on the traditions of fermenting from around the world, offering inspiring ways to incorporate nutritional cultures into everyday cooking. Fermentation is a traditional means of preserving the harvest, and today it is also prized for the range of flavors it creates: the spicy kick of kimchi, the cooling tang of yogurt, the refreshing effervescence of kombucha, and the umami depth of miso. Among the one hundred mouthwatering recipes are Buttermilk Avocado Shake, Cauliflower and Raisin Salad with Preserved Lemon Dressing, Zucchini Noodles with Miso Parmesan, Fried Rice with Kimchi and Bacon, and Coconut Sorbet. For those who cherish kitchen projects, this book shows how to make seven building-block ferments from scratch, but the recipes also use store-bought ferments as time-savers. This book offers readers new to fermenting plenty of entry points, while more accomplished cooks will find ideas for expanding their repertoires. Just as fermentation transforms food with a natural alchemy, Cultured Foods for Your Kitchen opens up a whole new world of flavor in the kitchen.
“This beautiful book on fermented foods is just what the public needs to learn about the important health benefits and how to produce these delicious condiments, beverages, and grain dishes in the kitchen. Cultured Foods for Your Kitchen is just what you need to add ‘culture’ to your life!” —Sally Fallon Morell, President, The Weston A. Price Foundation, author of Nourishing Traditions
“This book is full of creative inspiration for people trying to figure out how to incorporate fermented foods and beverages into their daily food routines. Ferments can accent the flavors and heighten the nourishing potential of any meal, and this book has abundant ideas for using ferments at breakfast, lunch, and dinner—for snacks, desserts, and even cocktails.” —Sandor Ellix Katz, author of The Art of Fermentation
“Cultured Foods for the Kitchen is a beautifully photographed hardcover book covering fermented foods including fermented vegetables, as well as ferments like milk kefir, coconut cream kefir, kombucha, tempeh, and others. The particularly beautiful aspects of this book are the masterful way Scheintaub weaves these fermented foods into everyday dishes so that your ferments aren’t relegated to the position of condiment or sidedish; rather, they’re integral to many dishes.” —Jennifer McGruther, author of The Nourished Kitchen
“To call Leda Scheintaub‘s new cookbook—Cultured Foods for Your Kitchen—inspiring is something of an understatement. I only opened it a week or so ago and already have a batch of kombucha brewing, a jar of buttermilk good to go, yogurt in a low oven, and some Live and Kickin’ Hot Sauce happening. Who knew I was such a fan of fermenting?! Somehow, these beautiful photos and uncomplicated recipes for all manner of food reeled me right in. I’m hooked. No special equipment required. No fancy ingredients. The hardest part might be waiting for the fermentation process to work its magic.” –Cookbooks365
"Leda gives home cooks—whether you’re a novice or practiced and accomplished pro—expert guidance on the art of fermentation. You’ll discover one taste sensation after another in Leda’s one hundred recipes using ferments and reflecting influences of many world cuisines…If you relish “kitchen projects”, this book shows how to make versatile building block ferments from scratch, but the recipes also use store-bought ferments as time-savers. She gives some vegetarian or some vegan substitutions options, and a few dairy or gluten-free. I also appreciated Leda’s informative narrative, and her overall approach and perspective; it’s not strictly about the amount of fermented foods you eat, but enjoying diversity.” –The Life Connection
“Vibrant, well-styled photographs by William Brinson illustrate recipes, tips, suggestions, historical culinary background on fermented foods, and personal anecdotes. While some of the more involved dishes would impress even jaded gourmands, many of the recipes are simple and instruct readers on the art of making better, cleaner, and fermented versions of common kitchen staples such as prepared mustard and hot sauce.”—CommonsNews.org
"The word yogurt actually comes from Turkey, note the authors of Cultured Foods For Your Kitchen. This breakfast combines Greek yogurt with eggs prepared in a Turkish style for a truly international meal." — Shape.com
Leda Scheintaub trained as a chef at the Natural Gourmet Institute in New York and has been a recipe tester, editor, and writer for the past twelve years. Among the books to which she has contributed are Organic Avenue, Easy Sexy Raw, and The Ciao Bella Book of Gelato and Sorbetto. Sandor Ellix Katz is the author of Wild Fermentation and The Art of Fermentation.