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Fiery Ferments : 70 Stimulating Recipes for Hot Sauces, Spicy Chutneys, Kimchis with Kick, and Other Blazing Fermented Condiments

By: (Author) Christopher Shockey , (Author) Kirsten K. Shockey

Werezi Extended Catalogue
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Ksh 3,600.00

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 (height x width x thickness): 20.40 x 22.80 x 1.80 cms

Product Classification: Health & wholefood cookery
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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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