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"Fiery Ferments: 70 Stimulating Recipes for Hot Sauces, Spicy Chutneys, Kimchis with Kick, and Other Blazing Fermented Condiments" by Kristen K. and Christopher Shockey
Fiery Ferments by Christopher Shockey and Kirsten K. Shockey book back
Fiery Ferments by Christopher Shockey and Kirsten K. Shockey recipe
Fiery Ferments by Christopher Shockey and Kirsten K. Shockey recipes
Fiery Ferments by Christopher Shockey and Kirsten K. Shockey recipes
Fiery Ferments by Christopher Shockey and Kirsten K. Shockey recipes
Fiery Ferments by Christopher Shockey and Kirsten K. Shockey recipes
Fiery Ferments by Christopher Shockey and Kirsten K. Shockey recipes
Fiery Ferments by Christopher Shockey and Kirsten K. Shockey recipes
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"Fiery Ferments: 70 Stimulating Recipes for Hot Sauces, Spicy Chutneys, Kimchis with Kick, and Other Blazing Fermented Condiments" by Kristen K. and Christopher Shockey

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The authors of the best-selling "Fermented Vegetables" are back!

With "Fiery Ferments: 70 Stimulating Recipes for Hot Sauces, Spicy Chutneys, Kimchis with Kick, and Other Blazing Fermented Condiments," the Shockeys turn up the heat with recipe ideas for spicy fermentations.

Work up an appetite with over 70 recipes for hot sauces, mustards, pickles, chutneys, condiments, and kimchis from around the world.

Chilies are featured in this book, with recipes such as the Thai Pepper Mint Cilantro Paste, Za'atar Pomegranate Sauce, and Habanero Mango Plantain Sauce.

This book also contains recipes featuring other traditional hot spices such as horseradish, ginger, and pepper.

Also, there are dozens of recipes that highlight the many uses of spicy fermentations in breakfasts, snacks, entrees, and drinks.

About the Authors

Kirsten K. and Christopher Shockey are the co-authors of "Miso, Tempeh, Natto & Other Tasty Ferments," "Fermented Vegetables" and "The Big Book of Cidermaking."

The Shockeys began experimenting with fermentations on their farm, where they created and marketed over 40 fermented food recipes. Today, they are dedicated to teaching the art of vegetable fermentation through classes and workshops. These are held on their 40-acre hillside farm in Southern Oregon.

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

Specifications

  • Language: English
  • Publisher: Storey
  • Dimensions: 20 x 23 cm
  • Pages: 264
  • Format: Paperback
  • ISBN: 9781612127286
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