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 Haba ero Ferment, but other traditional spices like horseradish, ginger, and peppercorns also make cameo appearances. Dozens of additional recipes for breakfast foods, snacks, entr es, and beverages highlight the many uses for hot ferments.

Binding Type: Paperback
Publisher: Storey Publishing
Published: 05/30/2017
ISBN: 9781612127286
Pages: 272
Weight: 1.85lbs
Size: 8.90h x 8.00w x 0.80d

Review Citations: Foreword 05/09/2017