Sandra Katz' The Art of Fermentation is a handy reference for those interested in the culture of culturing. With background touching on the health benefits and traditional practices, this guide does much more than simply offer basic fermenting recipes. Divided into sections based on types of food and drink, The Art of Fermentation will open readers' eyes to the creativity behind pickling, as well as the other uses that stretch far beyond the culinary world.
Amrita Sondhi's Tastes of Ayurveda harmoniously combines guidance on a traditional, non-Western diet with carefully crafted recipes highlighting the effects they have on individuals with specific elemental needs. Sondhi encapsulates the spiritual and physical components of the body, emphasizing the interconnectedness of the mind, body, and spirit. With thorough explanations of the three key diets (vata, pitta, and kapha), Tastes of Ayurveda provides recipes listing ways in which personalized dietary needs can be aided or aggravated, while maintaining unique flavors and ingredients.
In Flavor Flours, reigning dessert queen Alice Medrich gives us a new lens through which to view both modern and classic recipes. From rugelach and Buckwheat Sablés to Boston Creme Pie and sheet cake, Medrich reinvents using non-wheat flours like brown and white rice, buckwheat, corn and oat. Some of the featured flours are traditional but forgotten to the modern American palate, while others, (e.g. teff), are quickly coming into popularity in the States. The recipes here will help you make all sorts of occasions more delicious.