Fiery Ferments

Fiery Ferments

Author: Kirsten K. Shockey

Publisher: Storey Publishing

ISBN: 9781612127286

Category: Cooking

Page: 272

View: 772

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.
Fiery Ferments
Language: en
Pages: 272

Fiery Ferments

Authors: Kirsten K. Shockey, Christopher Shockey
Categories: Cooking
Type: BOOK - Published: 2017-05-30 - Publisher: Storey Publishing

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
Miso, Tempeh, Natto & Other Tasty Ferments
Language: en
Pages: 376

Miso, Tempeh, Natto & Other Tasty Ferments

Authors: Kirsten K. Shockey, Christopher Shockey
Categories: Cooking
Type: BOOK - Published: 2019-06-25 - Publisher: Storey Publishing

Best-selling fermentation authors Kirsten and Christopher Shockey explore a whole new realm of probiotic superfoods with Miso, Tempeh, Natto & Other Tasty Ferments. This in-depth handbook offers accessible, step-by-step techniques for fermenting beans and grains in the home kitchen. The Shockeys expand beyond the basic components of traditionally Asian protein-rich
The Farmhouse Culture Guide to Fermenting
Language: en
Pages: 368

The Farmhouse Culture Guide to Fermenting

Authors: Kathryn Lukas, Shane Peterson
Categories: Cooking
Type: BOOK - Published: 2019-08-27 - Publisher: Ten Speed Press

An authoritative and easy-to-use guide to fermentation with 100 recipes for fermented foods and drinks. IACP AWARD WINNER Fermented and live-culture foods are beloved for their bold and layered flavors as well as their benefits for gut health and boosting immunity, but until now, there hasn't been a book that
Wildcrafted Fermentation
Language: en
Pages: 304

Wildcrafted Fermentation

Authors: Pascal Baudar
Categories: Cooking
Type: BOOK - Published: 2020-03-12 - Publisher: Chelsea Green Publishing

Wild krauts and kimchis, fermented forest brews, seawater brines, plant-based cheeses, and more One of the most influential tastemakers of our time invites you on an extraordinary culinary journey into the lacto-fermentation universe of common wild edibles. Used for thousands of years by different cultures all around the world, lacto-fermentation
Koji Alchemy
Language: en
Pages: 352

Koji Alchemy

Authors: Jeremy Umansky, Rich Shih
Categories: Cooking
Type: BOOK - Published: 2020-05-04 - Publisher: Chelsea Green Publishing

The first book devoted to processes, concepts, and recipes for fermenting and culturing foods with koji, the microbe behind the delicious, umami flavors of soy sauce, miso, mirin, and so many of the ingredients that underpin Japanese cuisine Koji Alchemy chefs Jeremy Umansky and Rich Shih—collectively considered to be the