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Best-selling authors and acclaimed fermentation teachers Christopher Shockey and Kirsten K. Shockey are back, and this time they’ve brought the heat with more than 60 recipes for hot sauces, mustards, pickles, chutneys, relishes, and kimchis from around the globe.
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.
Best-selling authors and acclaimed fermentation teachers Christopher Shockey and Kirsten K. Shockey are back, and this time they’ve brought the heat with more than 60 recipes for hot sauces, mustards, pickles, chutneys, relishes, and kimchis from around the globe.
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 |
| Rubrik: | Essen & Trinken |
| Thema: | Allgemeine Lexika |
| Medium: | Taschenbuch |
| Inhalt: | Kartoniert / Broschiert |
| ISBN-13: | 9781612127286 |
| ISBN-10: | 1612127282 |
| Sprache: | Englisch |
| Einband: | Kartoniert / Broschiert |
| Autor: |
Shockey, Kirsten K
Shockey, Christopher |
| Hersteller: | Storey 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: | Kirsten K Shockey (u. a.) |
| Erscheinungsdatum: | 30.05.2017 |
| Gewicht: | 0,836 kg |
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