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

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Here’s a truly great cookbook, Cultured Foods for Your Kitchen: 100 Recipes Featuring the Bold Flavors of Fermentation, by Leda Scheintaub (Rizzoli), 2014, 192 pages.

While this book offers readers new to fermenting plenty of entry points, 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.

Some of you will recognize Leda as my dear friend, culinary partner and co-author of Soups and Stews. Leda has taken ownership of my food philosophy and reinvented it for her generation. What an incalculable gift is that. Her writing is as lively as a bubbly ferment and her flavor-packed recipes please on at least two counts: they’re healthy and user friendly.LedaPublishedMilletCake copy

I have been working my way through Leda’s recipes and my favorites include Coconut Sorbet, Juiced-Up-Mustard, Shortcut Salt-Cured Salmon and Basil-Lime Kombucha Dressing.

Here’s Leda’s tasty Fermented Millet Porridge that, thanks to an easy fermented step, has boosted flavor, nutrition and digestibility. Be sure to make extra and use the leftovers for Millet Polenta Cakes with Zucchini, Daikon, Cherry Tomatoes, and Cilantro-Miso Pesto, pictured here.

Photo credit, William Brinson

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

  1. Hi Rebecca,
    You are the best, and whatever you recommend will happily try!
    Many birthday blessings to your Mother!
    Thanks, Peace, Elizabeth

  2. Please tell your mother, Ms. Verna Wood, Happy Birthday.

    I look forward to your newsletter. I will buy a couple of your books.

    Thanks for keeping us informed with such important information.

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