One hundred inspired recipes to enliven your cooking with pickles, yogurt, kombucha, and beyond. The Cultured 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 flavours 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 mouth-watering 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, The Cultured Kitchen opens up a whole new world of flavour in the kitchen.
- ISBN10 0789327457
- ISBN13 9780789327451
- Publish Date 9 September 2014
- Publish Status Active
- Out of Print 8 June 2021
- Publish Country US
- Imprint Universe Publishing
- Format Hardcover
- Pages 192
- Language English
- URL https://penguinrandomhouse.ca/books/isbn/9780789327451