Cultured foods for your kitchen : 100 recipes featuring the bold flavors of fermentation
(Book)
Author
Contributors
Published
New York Rizzoli, 2014.
Appears on list
Status
Brooks Memorial Library - Nonfiction - Mezzanine
641.61 SCH
1 available
641.61 SCH
1 available
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Copies
Location | Call Number | Status |
---|---|---|
Brooks Memorial Library - Nonfiction - Mezzanine | 641.61 SCH | On Shelf |
More Details
Published
New York Rizzoli, 2014.
Format
Book
Physical Desc
192 pages : colour illustrations ; 27 cm.
Language
English
Notes
Bibliography
Includes bibliographical references (page 185) and index.
Description
One hundred 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 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, "Cultured Foods for Your Kitchen" opens up a whole new world of flavor in the kitchen.
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Citations
APA Citation, 7th Edition (style guide)
Scheintaub, L., Katz, S. E., & Brinson, W. (2014). Cultured foods for your kitchen: 100 recipes featuring the bold flavors of fermentation . Rizzoli.
Chicago / Turabian - Author Date Citation, 17th Edition (style guide)Scheintaub, Leda, Sandor Ellix Katz and William, Brinson. 2014. Cultured Foods for Your Kitchen: 100 Recipes Featuring the Bold Flavors of Fermentation. Rizzoli.
Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)Scheintaub, Leda, Sandor Ellix Katz and William, Brinson. Cultured Foods for Your Kitchen: 100 Recipes Featuring the Bold Flavors of Fermentation Rizzoli, 2014.
MLA Citation, 9th Edition (style guide)Scheintaub, Leda,, Sandor Ellix Katz, and William Brinson. Cultured Foods for Your Kitchen: 100 Recipes Featuring the Bold Flavors of Fermentation Rizzoli, 2014.
Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.
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