{"product_id":"cultured-foods-for-your-kitchen-isbn-9780789327451","title":"Cultured Foods for Your Kitchen","description":"One hundred inspired recipes to enliven your cooking with pickles, yogurt, kombucha, and beyond. \u003ci\u003eCultured Foods for Your Kitchen\u003c\/i\u003e 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, \u003ci\u003eCultured Foods for Your Kitchen\u003c\/i\u003e 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. \u003ci\u003eCultured Foods for Your Kitchen \u003c\/i\u003eis just what you need to add ‘culture’ to your life!” —Sally Fallon Morell, President, The Weston A. Price Foundation, author of \u003ci\u003eNourishing Traditions\u003cbr\u003e \u003c\/i\u003e\u003cbr\u003e “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 \u003ci\u003eThe Art of Fermentation\u003cbr\u003e \u003c\/i\u003e\u003cbr\u003e “\u003ci\u003eCultured Foods for the Kitchen\u003c\/i\u003e 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 \u003ci\u003eThe Nourished Kitchen\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e“To call Leda Scheintaub‘s new cookbook—\u003ci\u003eCultured Foods for Your Kitchen\u003c\/i\u003e—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 \u003cb\u003ebeautiful photos and uncomplicated recipes\u003c\/b\u003e for all manner of food reeled me right in. \u003cb\u003eI’m hooked\u003c\/b\u003e. No special equipment required. No fancy ingredients. The hardest part might be waiting for the fermentation process to work its magic.” –\u003ci\u003eCookbooks365\u003cbr\u003e\u003cbr\u003e\u003c\/i\u003e\"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.” –\u003ci\u003eThe Life Connection\u003cbr\u003e\u003c\/i\u003e\u003cbr\u003e “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.”—\u003ci\u003eCommonsNews.org\u003cbr\u003e\u003cbr\u003e\u003c\/i\u003e\"The word yogurt actually comes from Turkey, note the authors of \u003ci\u003eCultured Foods For Your Kitchen\u003c\/i\u003e. This breakfast combines Greek yogurt with eggs prepared in a Turkish style for a \u003cb\u003etruly international\u003c\/b\u003e meal.\" — \u003ci\u003eShape.com\u003c\/i\u003eLeda 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 \u003ci\u003eOrganic Avenue, Easy Sexy Raw\u003c\/i\u003e, and \u003ci\u003eThe Ciao Bella Book of Gelato and Sorbetto\u003c\/i\u003e. Sandor Ellix Katz is the author of \u003ci\u003eWild Fermentation\u003c\/i\u003e and \u003ci\u003eThe Art of Fermentation.\u003c\/i\u003e","brand":"Rizzoli","offers":[{"title":"Default Title","offer_id":46301754228965,"sku":"NP9780789327451","price":29.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780789327451.jpg?v=1767724359","url":"https:\/\/k12savings.com\/products\/cultured-foods-for-your-kitchen-isbn-9780789327451","provider":"K12savings","version":"1.0","type":"link"}