Cultured Foods for Your Kitchen: 100 Recipes Featuring the Bold Flavors of Fermentation

by Leda Scheintaub, Sandor Ellix Katz (Foreword), William Brinson (Photographer)

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 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.

Genres: Cookbooks, Cooking, Nonfiction, Food, Food and Drink

192 pages, Hardcover

First published September 16, 2014

Reviews

[Pixie · Rating 5 out of 5]

First of all, Goodreads, you have the title of this book wrong, so I couldn't find it until I searched for the author. This book is Cultured Goods for Your Kitchen: 100 Recipes Featuring the Bold Flavors of Fermentation. At first the author gives "building block" recipes, with variations, of everything from sauerkraut to kombucha, excepting sourdough. Given all the fermented recipe books and blogs there are out there, why am I giving so many stars to this one, aside from the convenience of having it all in one place? Answer: She follows up that chapter with all those recipes that uses the various fermented products in so many ways, 98% of which I'd like to try. Traditional dishes and preparations from around the world inspire many of her recipes. There is also cross-referencing. In the "building blocks" section, she lists which recipes "star" those ferments. In each recipe, the "featured ferments" are listed. We probably all know by now how important it is to our health to restore our gut biome. This book's recipes, like so many others in recent years, offer lots of ideas on how to incorporate these beneficial foods into our diets. It also includes some nice photos.

[Amanda Feifer · Rating 5 out of 5]

As a fermentation blogger and author, I often get the question, "But what do you do with them once they're ready to eat?" My answer to that is usually, "Stuff my face with them because they're delicious," but for some people, that answer isn't enough.
Thanks to Leda Scheintaub's excellent and beautiful cookbook, I can now direct that question directly to her. The recipes are solid and well-tested. The photos are beautiful and the ideas are creative but approachable.

[Tracee · Rating 4 out of 5]

Thorough book on fermented foods. I did not appreciate all the babies/mothers and fermented foods my mom would make back in the day. Wish she was still around so she could pass on some of her knowledge and techniques.