| Fiery Ferments: 70 Stimulating Recipes for Hot Sauces, Spicy Chutneys, Kimchis with Kick, and Other Blazing Fermented Condiments Contributor(s): Shockey, Kirsten K. (Author), Shockey, Christopher (Author), Goldstein, Darra (Foreword by) |
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ISBN: 1612127282 ISBN-13: 9781612127286 Publisher: Storey Publishing OUR PRICE: $22.46 Product Type: Paperback - Other Formats Published: May 2017 |
| Additional Information |
| BISAC Categories: - Cooking | Methods - Canning & Preserving - Cooking | Specific Ingredients - Herbs, Spices, Condiments - Cooking | Courses & Dishes - Sauces & Dressings |
| Dewey: 664.024 |
| LCCN: 2016055733 |
| Physical Information: 0.8" H x 8" W x 8.9" (1.85 lbs) 272 pages |
| Descriptions, Reviews, Etc. |
| Publisher Description: The authors of the best-selling Fermented Vegetables are back, and this time they've brought the heat with them. Whet your appetite with more than 60 recipes for hot sauces, mustards, pickles, chutneys, relishes, and kimchis from around the globe. Chiles take the spotlight, with recipes such as Thai Pepper Mint Cilantro Paste, Aleppo Za'atar Pomegranate Sauce, and Mango Plantain Haba ero Ferment, but other traditional spices like horseradish, ginger, and peppercorns also make cameo appearances. Dozens of additional recipes for breakfast foods, snacks, entr es, and beverages highlight the many uses for hot ferments. |
Contributor Bio(s): Shockey, Christopher: - Christopher Shockey is the coauthor of Miso, Tempeh, Natto & Other Tasty Ferments, Fiery Ferments, and the best-selling Fermented Vegetables with his wife, Kirsten K. Shockey. The Shockeys got their start in fermenting foods with their farmstead food company, where they created more than 40 varieties of cultured vegetables and krauts. Their current focus is on teaching the art of fermentation to others through classes and workshops held around the world and at their 40-acre hillside homestead in the Applegate Valley of southern Oregon. Shockey, Kirsten K.: -Kirsten K. Shockey is the coauthor of Miso, Tempeh, Natto & Other Tasty Ferments, Fiery Ferments, and Fermented Vegetables with her husband, Christopher Shockey. The Shockeys got their start in fermenting foods with their farmstead food company, where they created more than 40 varieties of cultured vegetables and krauts. Their current focus is on teaching the art of fermenting vegetables to others through classes and workshops at their farm. They live on a 40-acre hillside homestead in the Applegate Valley of southern Oregon. |