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Add both health and heat to your plate! The bestselling authors of Fermented Vegetables present an array of techniques and formulas to make naturally fermented spicy sauces, relishes, and spreads-plus dozens of recipes that use your hot ferments.
"A must-have for home chefs who adore the wonders of fermentation and believe any dish is elevated by a dose of heat." -Tara Whitsitt, founder of Fermentation on Wheels
Learn about the history of spices plus the best techniques for fermentation before diving into the fiery recipes. Chiles take the spotlight, but other traditional spices like horseradish, ginger, and peppercorns also make cameo appearances. Whet your appetite with recipes such as:
- Thai Pepper Mint Cilantro Paste
- Aleppo Za'atar Pomegranate Sauce
- Mango Plantain Habañero Ferment
Dozens of additional recipes for breakfast foods, snacks, entrées, and beverages highlight the many uses for hot ferments. Each recipe is accompanied by a serving size yield and a reference to the techniques shown earlier in the book, making this the only guide you'll need for your spicy fermenting experience.
Add both health and heat to your plate! The bestselling authors of Fermented Vegetables present an array of techniques and formulas to make naturally fermented spicy sauces, relishes, and spreads-plus dozens of recipes that use your hot ferments.
"A must-have for home chefs who adore the wonders of fermentation and believe any dish is elevated by a dose of heat." -Tara Whitsitt, founder of Fermentation on Wheels
Learn about the history of spices plus the best techniques for fermentation before diving into the fiery recipes. Chiles take the spotlight, but other traditional spices like horseradish, ginger, and peppercorns also make cameo appearances. Whet your appetite with recipes such as:
- Thai Pepper Mint Cilantro Paste
- Aleppo Za'atar Pomegranate Sauce
- Mango Plantain Habañero Ferment
Dozens of additional recipes for breakfast foods, snacks, entrées, and beverages highlight the many uses for hot ferments. Each recipe is accompanied by a serving size yield and a reference to the techniques shown earlier in the book, making this the only guide you'll need for your spicy fermenting experience.
Introduction
Part 1: Getting Started
1 Tools and Tips
2 Master the Techniques
3 The Hot Stuff: Your Ingredients
Part 2: Fiery Ferments
4 Spicy Pre-Chile Recipes
5 Sauces
6 Salsas, Relishes, and Chutneys ... Oh My!
7 Flavor Pastes
8 Kimchis and Fermented Salads
9 Hot Pickles
Part 3: On the Plate
10 Blazing Plates
11 Spirited Sips and Racy Desserts
Fermentation Doctor
Acknowledgments
Index
| Erscheinungsjahr: | 2017 |
|---|---|
| Genre: | Importe, Kochen & Backen |
| Rubrik: | Essen & Trinken |
| Thema: | Themenkochbücher |
| Medium: | Taschenbuch |
| Inhalt: | Kartoniert / Broschiert |
| ISBN-13: | 9781612127286 |
| ISBN-10: | 1612127282 |
| Sprache: | Englisch |
| Einband: | Kartoniert / Broschiert |
| Autor: |
Shockey, Christopher
K. Shockey, Kirsten |
| Hersteller: | Workman Publishing |
| Verantwortliche Person für die EU: | Libri GmbH, Europaallee 1, D-36244 Bad Hersfeld, gpsr@libri.de |
| Maße: | 228 x 202 x 22 mm |
| Von/Mit: | Christopher Shockey (u. a.) |
| Erscheinungsdatum: | 30.05.2017 |
| Gewicht: | 0,836 kg |
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