Cultured Foods for Your Kitchen
Cultured foods are coming to the fore in our newly food-conscious culture, and Scheintaub’s beautifully illustrated
book lavishes a cornucopia of recipes on the reader interested in putting culture on the table. Starting with an excellent introduction, Scheintaub then provides a range of dishes, from sauerkraut to beverages to desserts. In addition to salt brining and whey, she uses a variety of other starter cultures including beet kvass, coconut water kefir and water kefir. She devotes whole chapters to what we might call the magnificant seven—sauerkraut, kimchi, cucumber pickles, fermented root vegetables, yogurt, kefir and kombucha.
Recipes include salsa verde, mango chutney, creamy cashew cheese, cauliflower and raisin salad with saffron-scented lemon dressing, prosciutto-wrapped pickled asparagus, Greek-style turkey meatballs with tzatziki sauce, pickled and smothered pork chops, lemongrass beef and Mexican pork stew with salsa verde.
Then come the luscious desserts including ginger plum fool, cardamom corn cake and one I can’t wait to try. . . honey-pickled fennel.
Kudos to photographer William Brinson for outstanding food photography, which makes the recipes really come alive. This book will appeal to those who just like to look at cookbooks as well as to serious cooks. Thumbs up.
This article appeared in Wise Traditions in Food, Farming and the Healing Arts, the quarterly journal of the Weston A. Price Foundation, Fall 2014