Kirsten and Christopher Shockey
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.
We are delighted to welcome back Kirsten and Christopher to our kitchen, where they will share tips on spicing up your ferments and sign copies of their books. Please note that Kirsten and Christopher will sign copies of "Fiery Ferments" purchased at Book Larder.
Can't attend this event but still want a signed copy of the book? Order it here for shipping and in-store pickup.