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The Cultured Cook: Delicious Fermented Foods with Probiotics to Knock Out Inflammation, Boost Gut Health, Lose Weight & Extend Your Life Paperback – September 19, 2017
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“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
About the Author
Michelle Schoffro Cook, PhD, DNM, DHS, ROHP, is the author of twenty books, including the international bestsellers 60 Seconds to Slim, The Ultimate pH Solution, The 4-Week Ultimate Body Detox Plan, and Be Your Own Herbalist.
Author interviews, book reviews, editors picks, and more. Read it now
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I personally like fermented foods, and I am a big fan of sauerkraut. I also love Kombucha tea, and I love vegan yogurts. But there is more to fermented food, than just tasty meal. While reading “The Cultured Cook”, I have actually learnt knew benefits of fermented foods, but also Do’s and Don’ts of fermenting and new variety of recipes.
I had no idea that cheesecake can actually be probiotic-rich. I didn’t realize that there even can be fermented cheesecake or cultured ice-cream! It seems like cultured food is just a world of wonder.
I always thought that fermenting food is a long and difficult process, that requires fancy tools. I couldn’t be more mistaken.
Author Michelle Schoffro Cook , PhD, DNM, brings to attention fact, that fermented foods can help keep our gut healthy, and therefore keep our body healthy. Fermented foods can help with inflammation, prevent diseases, help protect brain. They are also great in weight loss and can help with some seasonal allergies.
The book contains few chapters that talk about individual fermented food categories and each chapter than includes recipes.
There is chapter about Dairy-Free Yogurts, about Vegan Cheeses, Sauerkraut, Pickles and Cultured Vegetables. There is chapter about Fruit Cultures and Homemade Vinegars, Cultured Beverages, like Vegan Kefir, Kombucha and last chapter contains more recipes for using cultured creations.
Among recipes for different yogurts and cheeses and drinks, there are also ice cream, cheesecakes, icing and dip.
All recipes included in the book are plant based, gluten free and dairy free.
Fermented food is healthy and contains probiotics, that are beneficial in our diet. The recipes in the book can help make every day meal more healthy. And even we can prepare the dishes for holidays. (Why to stuff ourselves with unhealthy options, when we can have a healthy, tasty alternative. Think vegan cheesecake or ice-cream with probiotics!).
I like how author explains each process of creating fermented food. I also like that she uses as simple ingredients as possible, but also is looking for as healthy final result as possible. The recipes seem to be quite easy, and don’t call for any fancy, expensive equipment.
I haven’t try any recipes yet. It has more to do with my attitude to just find the right ingredient and just do it. Also the fact that most foods need time for the fermentation, kept me away from just trying to make some dishes.
I am planning to make some meal soon though.
The Cultured Cook is great compendium on the subject, with many excellent tips. It is informative and helpful. It is definitely “go to” book, if you want to learn how to ferment your own food.