You’ve eaten your fill of kimchi with rice and plain ol’ coconut kefir just isn’t doing it for you anymore. Enter Cultured Foods for Your Kitchen by Leda Scheintaub. The subtitle—100 recipes featuring the bold flavors of fermentation—says it all. This isn’t a book about fermentation. It’s a book about what to do with ferments when you already get that these foods are awesome. The recipes are colorful, healthful and will make those of you who’ve sent me the okay-I-fermented-all-the-things-Now-what-do-I-do-with-them emails very happy. There are 100 excellent ideas for you. More actually, because many recipes incorporated 2 or more ferments.
CFYK is so centered on final dish cooking that only the first chapter, “Building Block Ferment” is entirely devoted to actually making ferments. The rest of the book is centered on how to use ferments of all kinds in ways that will appeal to everyone, even the ferment-haters in your family.
From apple cabbage slaw that is made with 4 different ferments to fish tacos with fermented smoky peach salsa or even strawberry cointreau kefir ice cream for dessert, this is a cookbook for those of us who adore fermentation and cooking!
I really love that this book makes the assumption that we will ferment or at least have an interest in purchasing quality ferments and then moves on from there. I have said for a long time that basic vegetable fermentation skills (at least) should be part of even the most basic kitchen training, and this book definitely offers primers on those, while moving on to what comes afterwards. Scheintaub includes a helpful shopping guide in the beginning of the book that those new to fermentation who may not be ready to DIY it all will find very helpful.
I learned, fermenty friends, that we have arrived. It’s a book could easily sit on your coffee table. The 50 photos by William Brinson steal your heart from cover to cover and get your mouth watering before you’ve even glanced at a recipe.
If you’re a cookbook lover, you’ll probably go nuts for the look and feel of this book. The asceticism of “good for you” only fermentation books is nowhere to be found here; the recipes here may be healthy, but it’s clear that they were written for us to feel some pleasure in the eating. The majority of the recipes will appeal to those who follow a whole foods diet (paleos, vegans and WAPFers alike will find tons here to satisfy their dietary wishes) they all feel quite ready for the dinner party table.
Make sure to come back next week for a recipe from the book!
Want to win your very own copy of Cultured Foods for Your Kitchen? Enter below! The giveaway is open to residents of the continental United States. The giveaway ends November 10th at 11:59 pm EST.
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Rizzoli Publishing provided me with this book and they will be sending the winner his or her copy as well. All opinions about this lovely book are my own.