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Fermentos ardientes: 70 recetas estimulantes para salsas calientes, chutneys picantes, kimchis con-

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Fiery Ferments: 70 Stimulating Recipes for Hot Sauces, Spicy Chutneys, Kimchis w
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Ubicado en: Tennessee, Estados Unidos
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N.º de artículo de eBay:276347602504
Última actualización el 03 may 2024 18:20:20 H.EspVer todas las actualizacionesVer todas las actualizaciones

Características del artículo

Estado
Nuevo: Libro nuevo, sin usar y sin leer, que está en perfecto estado; incluye todas las páginas sin ...
ISBN
9781612127286
Book Title
Fiery Ferments : 70 Stimulating Recipes for Hot Sauces, Spicy Chutneys, Kimchis with Kick, and Other Blazing Fermented Condiments
Item Length
9in
Publisher
Storey Publishing, LLC
Publication Year
2017
Format
Trade Paperback
Language
English
Item Height
1in
Author
Kirsten K. Shockey, Christopher Shockey
Genre
Cooking
Topic
Specific Ingredients / Herbs, Spices, Condiments, Courses & Dishes / Sauces & Dressings, Methods / Canning & Preserving
Item Width
8in
Item Weight
26.1 Oz
Number of Pages
272 Pages

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Product Information

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

Product Identifiers

Publisher
Storey Publishing, LLC
ISBN-10
1612127282
ISBN-13
9781612127286
eBay Product ID (ePID)
227658454

Product Key Features

Book Title
Fiery Ferments : 70 Stimulating Recipes for Hot Sauces, Spicy Chutneys, Kimchis with Kick, and Other Blazing Fermented Condiments
Author
Kirsten K. Shockey, Christopher Shockey
Format
Trade Paperback
Language
English
Topic
Specific Ingredients / Herbs, Spices, Condiments, Courses & Dishes / Sauces & Dressings, Methods / Canning & Preserving
Publication Year
2017
Genre
Cooking
Number of Pages
272 Pages

Dimensions

Item Length
9in
Item Height
1in
Item Width
8in
Item Weight
26.1 Oz

Additional Product Features

Lc Classification Number
Tx612.V4s473 2017
Reviews
"This guide to creating your own lively ferments brings the tradition of fermentation to a wondrous new level. Each recipe is accessible for even a beginner, entertaining for the maker, and -- most especially -- delicious for everyone!" -- Amanda Blake Soule, editor of Taproot magazine "This colorful and adventurous book challenges you to move your cooking in a new, spicy dimension." -- Dave DeWitt, a.k.a. the Pope of Peppers, and co-author of The Complete Chile Pepper Book "Kirsten and Christopher's compendium of spicy ferments and methods taught me so much about hot stuff. I can't wait to share this fabulous resource with those who love turning up the heat." -- Kate Payne, author of Hip Girl's Guide books and blogger " Fiery Ferments expertly marries spicy with probiotics. The 70 recipes include both traditional and modern takes, and each comes with its own heat index so you know just what kind of fiery ride you're in for." -- Ashley English, author of Handmade Gatherings and A Year of Pies " 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 "A worthy, warm, and delicious marriage of fermented and spicy! Like a good hot sauce, its components are in perfect balance: intriguing history and context, practical how-tos, thoroughly researched tips, and inspiring recipes." -- Alex Lewin, author of Real Food Fermentation, "This guide to creating your own lively ferments brings the tradition of fermentation to a wondrous new level. Each recipe is accessible for even a beginner, entertaining for the maker, and -- most especially -- delicious for everyone!" -- Amanda Blake Soule, editor of Taproot magazine "This colorful and adventurous book challenges you to move your cooking in a new, spicy dimension." -- Dave DeWitt, a.k.a. the Pope of Peppers, and co-author of The Complete Chile Pepper Book "Kirsten and Christopher's compendium of spicy ferments and methods taught me so much about hot stuff. I can't wait to share this fabulous resource with those who love turning up the heat." -- Kate Payne, author of Hip Girl's Guide books and blogger  
Table of Content
Foreword by Darra Goldstein 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
Copyright Date
2017
Lccn
2016-055733
Intended Audience
Trade
Illustrated
Yes

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Retrostar Music
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United States
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