Fiery Ferments: 70 Stimulating Recipes for Hot Sauces, Spicy Chutneys, Kimchis with Kick, and Other Blazing Fermented Condiments
Fiery Ferments: 70 Stimulating Recipes for Hot Sauces, Spicy Chutneys, Kimchis with Kick, and Other Blazing Fermented Condiments
Jacket Description/Back: From the best-selling authors of Fermented Vegetables comes a tongue-tingling array of condiments sure to heat up your table. These recipes combine probiotic goodness with spices and flavors...
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Jacket Description/Back: Publisher Marketing: Best-selling authors and acclaimed fermentation teachers Christopher Shockey and Kirsten K. Shockey are back, and this time they've brought the heat with more than 60 recipes for hot sauces, mustards, pickles, chutneys, relishes, and kimchis from around the globe. Learn about the history of spices plus the best techniques for fermentation before diving into the fiery recipes. Chiles take the spotlight, but other traditional spices like horseradish, ginger, and peppercorns also make cameo appearances. Whet your appetite with recipes such as:
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Contributor Bio:Shockey, Kirsten K Kirsten K. Shockey is the author of Homebrewed Vinegar and the coauthor, with her husband, Christopher Shockey, of The Big Book of Cidermaking, Miso, Tempeh, Natto & Other Tasty Ferments, Fiery Ferments, and the best-selling Fermented Vegetables. 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. Contributor Bio:Shockey, Christopher Christopher Shockey is coauthor, with his wife, Kirsten K. Shockey, of The Big Book of Cidermaking, Miso, Tempeh, Natto & Other Tasty Ferments, Fiery Ferments, and the best-selling Fermented Vegetables. 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. |
Author: Shockey, Kirsten K
Publisher: Storey Publishing
Binding: Paperback
Pub Date: 2017-05-30
BISAC: Cooking|Methods|Canning & Preserving|Cooking|Specific Ingredients|Herbs, Spices, Condiments|Cooking|Courses & Dishes|Sauces & Dressings|Cooking|Methods|Fermentation
Subjects: Fermented foods|Vegetables|Preservation|Canning and preserving|Cookbooks
Weight: 1.85 lbs
ISBN: 9781612127286
ASIN: -
SKU: SP-9781612127286
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