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By Kirsten K Shockey & Christopher Shockey. 70 Stimulating Recipes for Hot Sauces, Spicy Chutneys, Kimchis with Kick, and Other Blazing Fermented Condiments. Whet your appetite with 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 dozen of additional recipes for breakfast foods, snacks, entrees, and beverages that highlight the many uses for hot ferments, as well. Full color photographs through. Paperback 272 pages.