Fiery Ferments (Paperback)
  • Fiery Ferments (Paperback)
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Fiery Ferments (Paperback)

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£18.99
Paperback Published: 05/05/2017
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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 Habanero Ferment, but other traditional spices like horseradish, ginger, and peppercorns also make cameo appearances. Dozens of additional recipes for breakfast foods, snacks, entrees, and beverages highlight the many uses for hot ferments.

Publisher: Storey Publishing LLC
ISBN: 9781612127286
Weight: 839 g
Dimensions: 228 x 203 x 17 mm


MEDIA REVIEWS
"This guide to creating your own lively ferments brings the tradition of fermentation to a wondrous new level. Each recipe is accessible for even a beginner, entertaining for the maker, and -- most especially -- delicious for everyone!"
-- Amanda Blake Soule, editor of Taproot magazine

"This colorful and adventurous book challenges you to move your cooking in a new, spicy dimension."
-- Dave DeWitt, a.k.a. the Pope of Peppers, and co-author of The Complete Chile Pepper Book

"Kirsten and Christopher's compendium of spicy ferments and methods taught me so much about hot stuff. I can't wait to share this fabulous resource with those who love turning up the heat."
-- Kate Payne, author of Hip Girl's Guide books and blogger

"Fiery Ferments expertly marries spicy with probiotics. The 70 recipes include both traditional and modern takes, and each comes with its own heat index so you know just what kind of fiery ride you're in for."
-- Ashley English, author of Handmade Gatherings and A Year of Pies

"
A must-have for home chefs who adore the wonders of fermentation and believe any dish is elevated by a dose of heat." -- Tara Whitsitt, founder of Fermentation on Wheels

"A worthy, warm, and delicious marriage of fermented and spicy! Like a good hot sauce, its components are in perfect balance: intriguing history and context, practical how-tos, thoroughly researched tips, and inspiring recipes." -- Alex Lewin, author of Real Food Fermentation

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