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By Kirsten K Shockey & Christopher Shockey. Whet your appetite with 70 tongue-tingling 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 and Mango Plantain Habanero Ferment, while other traditional spices like horseradish, ginger and peppercorns also make cameo appearances. Features dozens of additional recipes for breakfast foods, snacks, entrées and beverages that highlight the many uses for hot ferments as well. Full color photographs throughout. Paperback. 272 pages.