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.
“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
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