About this item
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 Habaero Ferment, but other traditional spices like horseradish, ginger, and peppercorns also make cameo appearances. Dozens of additional recipes for breakfast foods, snacks, entres, and beverages highlight the many uses for hot ferments.
About the Author
Katie Parla is a New York Times Bestselling author, Emmy-nominated television host, food and beverage writer, culinary guide, and podcast co-host based in Rome. She has written, edited, and contributed to more than 35 food and travel books for such publishers as National Geographic, Time Out, Rough Guides, Dorling Kindersley, Fodor's, Clarkson Potter, Chronicle Books, and Voracious. She is a regular contributor to The New York Times and is the author of the Saveur-nominated food and travel site Katieparla.com. Her latest solo title, Food of the Italian South, was published by Clarkson Potter in spring 2019. American Sfoglino, co-authored with Evan Funke, and Flour Lab, co-authored with Adam Leonti, were published in September 2019. New York Times Bestseller The Joy of Pizza, co-authored with Dan Richer of Razza in Jersey City, was published in November 2021. Follow Katie on Twitter and Instagram at @katieparla.
