Leda Scheintaub combines health and flavor in "Cultured Foods For Your Kitchen: 100 Recipes Featuring the Bold Flavors of Fermentation"
Leda Scheintaub's new book "Cultured Foods For Your Kitchen: 100 Recipes Featuring the Bold Flavors of Fermentation" was born out of a passion for the healthy benefits of fermented foods stemming from her own experiences, combined with her love of cooking.
Having a strong background in publishing didn't hurt either in creating a presentation of well laid out pages with easy to read directions and great graphics. But the best part is the myriad recipes detailing ways to incorporating fermented foods into a daily diet for any meal of the day in a practical way.
Scheintaub left her 9 to 5 job as a managing editor of a large publishing company in pursuit of the culinary arts and a less hectic lifestyle. Presently she and her husband of five years, Nash Patel own and operate the seasonal food truck Dosa Kitchen – South Indian Soul Food, the only South Indian eatery in Vermont. It may be found parked in the back of the Hooker-Dunham building on Main Street during the summer months. Although Scheintaub's husband is the chief chef, she adds many of her specialties to the menu including cultured mustard for a condiment that adds a little zing to the dog. One of the signature meals to be had at the Dosa truck is the Dosa Dog, a 100 percent beef organic hot dog wrapped in a thick dosa (a fermented lentil and rice cake for which they named the business) with aforementioned mustard, sauerkraut, and pickles.
When Scheintaub is not busy with downtown Brattleboro's truck, she is busy co-authoring celebrity recipe books, drawing from her editing and cooking skills. "The Doctor's Diet Cookbook,' co-authored with TV's Travis Stork, M.D., "Orange is the New Black Presents: The Cookbook," recipes written for Jenji Kohan's TV series, and "Easy Sexy Raw: 130 Raw Food Recipes, Tools, and Tips to Make You Feel Gorgeous and Satisfied," co-written with supermodel Carol Alt are just a few recipe books she has tucked under her belt. In January she will have even another book coming out with Rebecca Wood, "The Whole Bowl: Gluten-Free, Dairy-Free Soups and Stews."
"Cultured Foods For Your Kitchen" is her first solo publication. Inspired by how good drinking kefir made her feel, she began experimenting with fermented foods, discovering recipes that were bold in taste, combining the healthy goodness of fermented foods with flavor; "Cultured Foods" is the culmination of those discoveries. Inside the book she also includes how to shop for foods, how to do your own fermenting and tools you will need. Recipes range from sauerkraut to cherry bounce liqueur to kale and beet salad to dosa. With 100 recipes inside, there's just not enough room to list them all here.
According to ledaskitchen.com about "Cultured Foods (where you can also find more information about Scheintaub's books), "It offers inspiring ways to incorporate nutritional cultures – pickles, sauerkraut, yogurt, kefir, kombucha, and beyond—into everyday cooking."
For those lamenting the passing of summer and Dosa Kitchen closed for the season, take heart, Dosa Kitchen may be found at the Brattleboro Winter Farmers' Market when you get a hankering for some southern Indian soul food, and you will find Scheintaub there signing her new book at their table every Saturday through March.
Friday lunches are also available for pick up on Thursday by calling 646-388-2221.
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