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    Cultured Foods for Your Kitchen: Putting Fermented Foods at the Center of the Plate (Hardback) By (author) Leda Scheintaub, By (author) Sandor Ellix Katz

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    Description100 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 100 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.

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  • Full bibliographic data for Cultured Foods for Your Kitchen

    Cultured Foods for Your Kitchen
    Putting Fermented Foods at the Center of the Plate
    Authors and contributors
    By (author) Leda Scheintaub, By (author) Sandor Ellix Katz
    Physical properties
    Format: Hardback
    Number of pages: 192
    Width: 210 mm
    Height: 261 mm
    Thickness: 26 mm
    Weight: 1,120 g
    ISBN 13: 9780789327451
    ISBN 10: 0789327457

    B&T Merchandise Category: GEN
    B&T Book Type: NF
    BIC E4L: FOO
    Nielsen BookScan Product Class 3: T16.0
    B&T Modifier: Region of Publication: 01
    B&T Modifier: Academic Level: 05
    B&T General Subject: 240
    LC subject heading:
    Ingram Subject Code: CW
    Libri: I-CW
    BIC subject category V2: WBT
    DC22: 641.6
    BISAC V2.8: CKB015000
    Warengruppen-Systematik des deutschen Buchhandels: 14510
    B&T Approval Code: A97406000
    B&T Modifier: Subject Development: 08
    BISAC V2.8: CKB000000
    DC22: 664/.024
    LC subject heading:
    B&T Approval Code: A97401700
    LC subject heading:
    DC23: 641.6
    Thema V1.0: WBT
    LC classification: TP371.44 .S34 2014
    Illustrations note
    Imprint name
    Publication date
    09 September 2014
    Publication City/Country
    New York
    Author Information
    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."