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

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. 

ISBN:	9781612127286
Publisher:	Storey Publishing, LLC
Imprint:	Storey Publishing
Published date:	05 May 2017
DEWEY:	664.024
DEWEY edition:	23
Language:	English
Number of pages:	263
Weight:	824g
Height:	204mm
Width:	228mm
Spine width:	18mm

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