Fiery Ferments: 70 Stimulating Recipes for Hot Sauces, Spicy Chutneys, Kimchis with a Kick and Other Blazing Fermented Condiments
by Kirsten K. Shockey and Christopher Shockey, 263 pages, 8x9, softcover. Not just another book about hot sauce. The Shockeys explore the origins and essence of spice and pungency with recipes from around the world, both fiery and mild, drawing on peppers and many other ingredients used before peppers traversed the globe. Presents well-written basic techniques alongside step-by-step visual guides to making pepper mash, brine-based sauces and pickles, pastes and mustards, kimchis, relishes and salads. Includes an overview of the pros and cons of different fermentation vessels. Recipes include Horseradish Ferment, Green Peppercorn Mustard, Rhubarb Achar, Homemade Sriracha, Thai Dragon Mint-Cilantro Sauce, Nettle Kimchi, Red and Green Curry Pastes, and Vietnamese Dipping Sauce. -Roberta Bailey
9573 Fiery Ferments: 70 Stimulating Recipes for Hot Sauces, Spicy Chutneys, Kimchis with a Kick and Other Blazing Fermented Condiments Free Shipping
Log in to start or resume an order
Looking for a title listed recently but not this year? Occasionally we have stray copies left that we will sell at a discount. Contact us with specific title requests.