The Probiotic Kitchen

Pub Date:   |   Archive Date: 10 Dec 2019

Member Reviews

I feel it is important to know what this book is before purchasing. I thought it was a cookbook of foods to make. That's not what this book includes. However, it is very thorough. The author provide recipes for five (5) fermented foods (fermented salsa, two krauts, mixed veggies and kimchi) the rest of the book is recipes *using* fermented foods as a base. For instance, there are sandwiches with sour kraut, breakfast bowls that include yogurt, and other similar recipes.

 

The recipes are divided into sections and have really nice color photos but for every recipe. Only about 1/3 of the recipes have pictures. Not a deal breaker but I do like more pictures in cookbooks so I can see what the final dish looks like. No nutritional information is provided, which is rather disappointing for a health cookbook and to me that is a bigger deal because a cookbook for healthy recipes should have that included as a given in my opinion. Some recipes are vegan, vegetarian, paleo and/or gluten free, though this is not the books focus and the majority of recipes are made primarily from foods with naturally occurring probiotics.

Examples of the recipes are: kimchi and avocado omelet, creamy breakfast barley, breakfast burritos with scrambled tofu and fermented salsa, beet-raspberry smoothie, dandelion pesto, kimchi chicken salad, and a variety of others. But sadly most of the ingredients are foods I don’t normally eat so there were not many recipes I would use. All in all this is a decent cookbook if you are looking for creative ways to use cultured foods. Be aware it is somewhat limiting because it focuses on five (5) base ingredients or other premade bases. I received this book from NetGalley for an honest review.
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I've been increasing the amount of probiotic food i eat over the years so i was delighted to recieve a review copy of this book. I've been trying the recepies for a while now and they are easy to make, tasty and varied. I love reading cooking books focused on specific types of cooking since they all allways, as did this book, provide me with new insights into how to incorporate types of cooking into my daily life. Theres a lot of variety here, from soups, snacks, salads, breakfasts, mains, sides, desserts etc. Everyone will be able to pick up a few tricks on how to incorporate probiotics into thier everyday cooking.
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I am always looking to incorporate more probiotic-rich foods and beverages into my diet to support my immune system. This book has the loveliest recipes! I especially look forward to trying the egg and dandelion greens toast, blueberries and cream overnight oats, and creamy meyer lemon pasta. 

Thank you, Quarto Publishing Group and NetGalley!
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The Probiotic Kitchen by Kelli Foster

More Than 100 Delectable, Natural, and Supplement-Free Probiotic Recipes - Also Includes Recipes for Prebiotic Foods

What I liked: 
* Beautiful photographs
* Difference between prebiotics and probiotics and examples of what they are
* Ways to make a few probiotics from scratch and where to purchase them
* Clearly marked chapters with recipes included within the chapters
* Good index
* Creative recipes

What I did not like: 
* The recipes are not ones I would make or if I could make them the ingredients are not always available where I live
* That prebiotic and probiotic ingredients in recipes were not indicated – it was assumed that the cook would know (could see color code or some other way of indicating these foods as helpful)

I would like to thank NetGalley and Quarto Publishing Group – Harvard Common Press for the ARC – This is my honest review. 

3-4 Stars
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With breakfast, lunch, dinner, and desserts, The Probiotic Kitchen has a recipe for every need. Also included are smoothies, condiments, dressings, drinks, sauces, snacks, soups, salads, and appetizers.

But wait? What are probiotics and why should I eat them? Probiotics are live cultures that promote good gut health. The most common example is yogurt—though not all yogurt has the live active cultures that make it probiotic. Some other probiotic foods include kefir, kimchi, kombucha, miso paste, sauerkraut, tempeh, some cottage and hard aged cheeses, and pickles—but only the refrigerated kind.

While it may be easier to just buy these foods, the author suggests that making them at home is both cheap and easy. Starting with sauerkraut and moving up to kimchi and even salsa, the recipes look simple enough for me to try.

The rest of the recipes use ingredients from the store or farmer’s market. Some are surprising like a kimchi omelet, kombucha float, or barley risotto. Others are the more traditional Buddha bowls and vegan salads found elsewhere.

Once again, I am disappointed that no nutritional or allergen information was provided in The Probiotic Kitchen. However, the fermented salsa sounds just intriguing enough to get me to try making it. Maybe while sipping a blood orange kefir lassi? 3.5 stars rounded up to 4 stars!

Thanks to Harvard Common Press, Quarto and NetGalley for a copy in exchange for my honest review.
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The Probiotic Kitchen is a guide to improving the gut biome with recipes to utilize fermented and live culture ingredients into family friendly dishes which will also support and improve gut health. Due out 17th Dec 2019 from Quarto on their Harvard Common Press imprint, it's 208 pages and will be available in paperback and ebook formats.

It's important to note that this is a book which is written around -using- probiotic ingredients, and not specifically for making the fermented/processed ingredients themselves. It does include a basic recipe for 2 sauerkrauts, pickled vegetables, -very- basic kimchi, and fermented salsa.

The introduction (~7% of the content) covers some basic information about gastrointestinal health and the gut biome. There's also a short introduction to prebiotics and how (and why) to use them in conjunction with probiotics.

The following 2 chapters cover sourcing probiotics by buying them (chapter 1) or making your own with the basic recipes above (chapter 2). The rest of the book contains the recipes arranged thematically: breakfast, smoothies/drinks/snacks, dressings/sauces/condiments, lunch, soup/salad/appetizers, main dishes, sides, and desserts.

Each of the recipes includes an introductory description, ingredients listed in a bullet point sidebar (US measurements given, with metric in parentheses), and step by step instructions. There is no nutritional info provided. The recipes are photographed very well and clearly, with roughly 25% of the dishes shown in a photograph. Serving suggestions are attractive and appropriate. There are some vegan friendly recipes, but many aren't as they contain milk products and honey. There are some recipes which could be worked to make them AIP friendly also, but that's not a focus of the book, and auto-immune friendly recipes are not specifically mentioned.

The recipe ingredients themselves are easily sourced and will be available at most well stocked grocery stores.
The book does include a solid cross referenced index which includes ingredients.

This would be a good choice for people who are interested in experimenting with probiotic recipes who are either learning or don't feel the need to control the process from the very beginning and are willing to use already made ingredients. Many (most) of the recipes make small amounts (generally 2 servings except for main dishes which are 4+); but I don't see a problem with doubling or quadrupling the recipes.

Four stars.
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Some interesting recipes or variations on recipes that one might want to look at if this is something that you want or need to focus on. Looks easy or good enough to follow recipes - don't seem that hard. Nicely set up.
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Thank you to Quarto publishing Group - Harvard Common Press and NetGalley for the Advanced Reader's Copy of this book. I received this in exchange for my honest review. 



Autoimmune diseases are on the rise. I feel like every month I'm introduced to someone new who suffers from one. 5 years ago, my mother in law collapsed and a bunch of tests were run. She was diagnosed with one. So began our family's long journey in figuring out what was good for us and what foods are actually harming us. Turns out Red dye is her biggest trigger. We found out this is a very common ingredient. 



I was then introduced to the word "Probiotic" and I learned a lot about food. I was interested to read this book for the above reason. This book did a great job with a simple explanation of how probiotics are good for you and how to find the balance with your food. Great tips on what to buy, how to make your own and a bunch of great recipes to follow to keep that belly nice and happy.
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I think this book is a great start for someone who wants to know more about probiotic foods. This book gives you the basics and a few recipes to get you started in the world of fermented food.
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It's important to know what this book is before purchasing. I thought it was a cookbook of more than 100 probiotic foods to make -- yogurts, kimchi, kefir, lacto-fermented butter, all kinds of krauts, and so on. That's not what this book is. The author does provide recipes for five fermented foods (fermented salsa, two krauts, mixed veggies and kimchi) but the rest of the book is recipes *using* fermented foods. For instance, there are sandwiches with sour kraut on them, breakfast bowls that include yogurt, and so on.

Recipes are divided into sections like breakfasts, lunches, snacks, sides, soups and desserts. Lovely color photos are provided, but only of about 1/3 or 1/4 of the recipes. No nutritional information is provided, which is rather disappointing for a health cookbook. Some recipes are vegan, vegetarian, paleo and/or gluten free, though none of these are the main theme. Vegans take note that the book features quite a lot of animal products (dairy, meat, seafood, etc.), though some recipes are vegan.

Examples of the recipes are: kimchi and avocado omelet, creamy breakfast barley, breakfast burritos with scrambled tofu and fermented salsa, beet-raspberry smoothie, tangy deviled eggs, banana-cardamom lassi, kombucha vinaigrette, dandelion pesto, kimchi chicken salad, avocado egg salad, almond butter and miso-jelly sandwiches, shredded kale and radicchio salad, creamy kale dip in a sourdough bowl, pear and whipped cheese crostini, fish tacos with kefir-avocado crema, honey mustard chicken thighs, cultured macro bowls, tempeh reuben, miso-butter baked potatoes, quick miso quinoa, strawberry yogurt ice pops, kombucha floats, and no-bake vanilla bean cheesecake.

All in all, this is a great cookbook if you are looking for creative ways to use cultured foods, especially if you tend towards these types of recipes.

I read a temporary digital ARC of this book for the purpose of review.
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Fabulous recipes and ideas for incorporating probiotics into your daily diet. Well written and cleverly designed, this book was comprehensive without being preachy.
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Thank you for allowing me to review this recipe book. My son needs to be on a probiotic diet and I was at a loss. This greatly expanded my horizons , I found quite a few recipes the entire family will enjoy!
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This is a great starter book for anyone wanting to learn about the benefits of including probiotics in their diet without resorting to supplements.  It is a vibrant well laid out book with lots of pictures.  I would probably have preferred more recipe pictures though, rather than the generic pictures of multiples of one type of food.  The information is very good and you will be persuaded to make some changes even if you don't go full on into fermenting.  The author has included lots of relevant information and research and does a very good job of convincing you of the benefits.  It is a good book to browse through and some of the recipes are mouth watering.
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Superspeed readers like me can read 150 - 200+ pages/hour, so yes, I have read the book … and many more today. LOL			
			
I received a temporary digital Advance Reader Copy of this book from #NetGalley, the publisher and the author in exchange for an honest review.  			
			
From the publisher, as I do not repeat the contents or story of books in reviews, I let them do it as they do it better than I do 😸.			

For optimum probiotic nutrition, it's time to say goodbye to supplements and pills and to bring all-natural, all-delicious, real-food probiotic (and prebiotic) meals into your life.

Doctors and nutritionists firmly agree that probiotics are essential for everyday health and nutrition. Probiotics add "good bacteria" to the human gut. They crowd out "bad bacteria" and foster the absorption of nutrients through the intestinal walls. Everyone needs probiotics, just as they also need prebiotics, which makes probiotics work. Probiotics also aid in the relief of chronic health issues, such as irritable bowel syndrome (IBS), as well as all kinds of occasional belly discomfort. They have anti-inflammatory properties, too.

Kelli Foster's The Probiotic Kitchen makes probiotic cooking easier and tastier than it's ever been before. Her recipes feature all the all-natural, probiotic-rich foods that are available now, from yoghurts and aged cheeses to miso, kombucha, good old-fashioned pickles—and even chocolate. The more than 100 delectable and utterly appealing recipes in this book use these probiotic-rich ingredients to make incredibly tasty breakfasts, brunches, lunches, snacks, dinners, and desserts. 

The book includes: Lots of big-flavor main courses, like Cider-Glazed Pork Tenderloin with Sauerkraut and Apples, Fish Tacos with Kefir-Avocado Crema, and Mediterranean Stuffed Sweet PotatoesSubstantial salads, such as Herbed Chickpea and Tomato Salad, vibrant soups, like Chilled Sweet Corn Soup with Pesto, and hearty sandwiches, such as Smoky Tempeh and Kale Caesar WrapsRecipes for prebiotic dishes and advice about how to add prebiotics to your meals, since prebiotics are needed for probiotics to work.

For busy cooks who eat on the fly, more than a dozen portable and delicious smoothies and similar drinks, plus easy-to-pack snacks and lunches. Super-versatile probiotic sauces, dressings, and condiments that you can use to turn any meal into a probiotic one, from a zesty Orange-Miso Vinaigrette to a sweet-and-sour Creamy Honey-Mustard Dressing.

While reading this book I realized something - I eat a lot of probiotics already, but that is good. Now I have a zillion new ways to make them even more appetizing and enticing.  I love miso - love it - so there were a lot of new ideas in here on how to add it to more meals as well as ways to try probiotic-rich foods that I have not really tried yet. The book is out just in time for holiday gift-giving and the diet season starting January 1st - give it to someone you love and they will thank you!
			
As always, I try to find a reason to not rate with stars as I love emojis (outside of their incessant use by "Social Influencer Millennials" on Instagram and Twitter) so let's give it 🥑🥑🥑🥑🥑
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A Tasty Source of Ideas

It's not hard to list the best sources of probiotics - live active culture yogurt, kimchi, sauerkraut, kefir, miso paste, tempeh, cultured cottage cheese, kombucha. This book offers an overview of those foods, summarizes the benefits of assuring your diet includes prebiotic and probiotic foods, and even takes a shot at teaching you how to make your own kraut. But the main thrust is to serve up a wide range of recipes that incorporate probiotics. 

Suggestions are organized along the lines of breakfasts, smoothies and snacks, sauces and dressings, lunches, soups and salads, main dishes, sides, and desserts. Some of the recipes look interesting and tasty, some are obvious, and some are mostly just pretty presentations. But there is a lot of creativity and cheerful energy on display here, and certainly some nice ideas for those inclined to experiment. These recipes don't require exotic or hard to find ingredients, or expensive tools and appliances, so anyone can use this book to join the probiotic movement.

Now I can move beyond just drinking kefir out of the bottle. (Please note that I received a free advance will-self-destruct-in-x-days Adobe Digital copy of this book without a review requirement, or any influence regarding review content should I choose to post a review. Apart from that I have no connection at all to either the author or the publisher of this book.)
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