Fiery Ferments : 70 Stimulating Recipes for Hot Sauces, Spicy Chutneys, Kimchis with Kick, and Other Blazing Fermented Condiments
Book Details
Format
Paperback / Softback
ISBN-10
1612127282
ISBN-13
9781612127286
Publisher
Workman Publishing
Imprint
Storey Publishing LLC
Country of Manufacture
CN
Country of Publication
GB
Publication Date
May 30th, 2017
Print length
272 Pages
Weight
744 grams
Dimensions
20.40 x 22.80 x 1.80 cms
Product Classification:
Health & wholefood cookeryPreserving & freezing
Ksh 3,600.00
Werezi Extended Catalogue
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Add both health and heat to your plate! The best-selling authors of Fermented Vegetables present an all-new array of techniques and formulas to make naturally fermented spicy sauces, relishes, and spreads — plus dozens of recipes that use your hot ferments.
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 Habañero Ferment, but other traditional spices like horseradish, ginger, and peppercorns also make cameo appearances. Dozens of additional recipes for breakfast foods, snacks, entrées, and beverages highlight the many uses for hot ferments.
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