Description
Transform Everyday Foods into Mouth-Watering Superfoods
Detailing everything you need to begin fermenting in your home kitchen, The Cultured Cook offers recipes and tips for making vegan, gluten-free foods even better for you. From delicious plant-based yogurt and cheese, to basics such as sauerkraut, pickles, and kombucha, to tempting desserts — even ice cream! — you’ll discover ways to add fermented foods to every meal. Your body will enjoy the benefits of probiotics, as well as the increasingly recognized prebiotics, to supercharge your health.
Detailing everything you need to begin fermenting in your home kitchen, The Cultured Cook offers recipes and tips for making vegan, gluten-free foods even better for you. From delicious plant-based yogurt and cheese, to basics such as sauerkraut, pickles, and kombucha, to tempting desserts — even ice cream! — you’ll discover ways to add fermented foods to every meal. Your body will enjoy the benefits of probiotics, as well as the increasingly recognized prebiotics, to supercharge your health.
Endorsements
“Dr. Michelle Schoffro Cook’s work is unique, empowering, informative, and guides us toward a healthy future.”
— Mallika Chopra, founder, Intent.com
“While most people know that fermented foods are good for them, few have the knowledge and recipes necessary to incorporate them easily and deliciously into their lives. Use this book as your guiding light into a plant-based world of tasty ferments for everyday eating.”
— Jill Nussinow, MS, RDN, The Veggie Queen, author of Vegan Under Pressure
“Dr. Michelle Schoffro Cook offers appetizing ways to get the most power from the probiotics and micronutrients found only in fermented plant foods.”
— John Robbins, author of Diet for a New America and president of the Food Revolution Network
“Come for the health benefits — stay for the great flavors.”
— Robin Robertson, author of Veganize It! and Vegan Planet
“Combines fascinating, cutting-edge research about fermented food and its effects on our bodies with easy-to-make recipes designed to deliver a diverse mix of beneficial bacteria to everyday meals.”
— Jessica Kellner, Editor-in-Chief, Mother Earth Living magazine
“A delightful compendium of recipes that will satisfy your taste buds. Knowing that having a diverse and healthy gut population is key to human health and well-being, I will be including Michelle Schoffro Cook’s recipes in my cooking for sure!”
— Pankaj Vij, MD, FACP, author of Turbo Metabolism
— Mallika Chopra, founder, Intent.com
“While most people know that fermented foods are good for them, few have the knowledge and recipes necessary to incorporate them easily and deliciously into their lives. Use this book as your guiding light into a plant-based world of tasty ferments for everyday eating.”
— Jill Nussinow, MS, RDN, The Veggie Queen, author of Vegan Under Pressure
“Dr. Michelle Schoffro Cook offers appetizing ways to get the most power from the probiotics and micronutrients found only in fermented plant foods.”
— John Robbins, author of Diet for a New America and president of the Food Revolution Network
“Come for the health benefits — stay for the great flavors.”
— Robin Robertson, author of Veganize It! and Vegan Planet
“Combines fascinating, cutting-edge research about fermented food and its effects on our bodies with easy-to-make recipes designed to deliver a diverse mix of beneficial bacteria to everyday meals.”
— Jessica Kellner, Editor-in-Chief, Mother Earth Living magazine
“A delightful compendium of recipes that will satisfy your taste buds. Knowing that having a diverse and healthy gut population is key to human health and well-being, I will be including Michelle Schoffro Cook’s recipes in my cooking for sure!”
— Pankaj Vij, MD, FACP, author of Turbo Metabolism
