Most fermentation books retread over the same recipes with only minor variation.
This book focuses on lactoferments (I haven't seen any kefirs or yogurts but those'd probably be pretty gross spicy) and has recipes that I haven't seen elsewhere in my readings.
There is also a nice introductory section covering tools and technique in good detail.
I will probably buy this book to supplement [book:The Art of Fermentation: An in-Depth Exploration of Essential Concepts and Processes from Around the World|13598307]'s knowledge with more recipes

Unable to open on several different tablets and a desktop. Thank you for the chance

This is one of those rare books I want to own both in electronic and tangible book form. The images are beautiful. Each photograph is a work of art. If we eat with our eyes first, then we should all be "full" after admiring each dish in picture form. If these pictures don't capture students imaginations and start mouths watering then there is no hope for our wellness classes.

As I encourage patients to add fermented foods to their diet I am met with blank unimpressed stares. I live in the land of spicy Tex-Mex lovers. As I've been told before "If it doesn't have a pepper in it, the jar isn't worth opening." Fiery Ferments was written specifically for us. I've shared with some students that a new book is being published soon what will revolutionize the way they think of fermented foods. The anticipation is building. I have students finally interested in buying supplies to ferment their own foods. I've agreed to dedicate the month of June to creating our own ferments as part our class activities.

Undoubtedly, Fiery Ferments will serve a vital role in our wellness curriculum. There is ample information on why we should eat fermented foods. However, there is a dearth of recipes that appeal to the general public. This book begins to fill that void. I can only hope this is the first in a long series of sequels.

This is a great idea, and I wish it was published 10 years ago when my stomach could handle so much fire! HA! But really, unless I try one recipe per year, it might be the death of me... in the most delicious, interesting way possible.

The Shockey’s have created a comprehensive guide to fermentation with this text Fiery Ferments.

Set up in 3 parts: Getting Started, Fiery Ferments and On The Plate, the Shockey’s guide you through the entire process of fermentation in one easy-to-read guide. The authors begin simply by explaining which containers are best suited for what you wish to ferment, what chopping method is ideal for proper breakdown, last but not least the oh-so-delicous recipes.

What I loved: The photography! The photos are beautifully done and compliment each of the ingredients. I love how they even included photos of the various tools and vessels for easy reference. The background text provided includes what exactly happens during the stages fermentation. And most importantly for novices such as myself, THE FERMENTATION DOCTOR! What happens if something goes wrong during the fermentation process. They include photos and text for mishaps for you to easily identify the problem and explain what happened for it to occur for easy correction in the future.

If you have ever wanted to try to make pickles or chutney or hot sauce (or lots of other condiments you never thought of) , this is the book for you. This is one of the most thorough, well planned cookbooks I have ever seen. Extensively detailed instructions are included for each recipe from how to pick the ingredients, what types of containers to use and the physical step by step progress to create your delectable ferment. The authors packed a phenomenal amount of information into this book in an easy to read and easy to follow progression to delectable perfection. There are mustards , chili sauces, kimchi and pickles. Included are recipes to use the ferments in and on. The reader could actually pick this book up with no prior knowledge of fermenting and be a professional by the end of the book. This is a wonderful book!!

Really useful and interesting book giving plenty of information and ideas thank you

Colourful and interesting cookery book. A new slant on fermented food and it's benefits. I admit to only trying 4 having not enjoyed the first 2 and my family asked me not to give up so soon. Honestly it wasn't for us, though oddly I love the pictures and the reading. I'm not convinced that fermentation is a good thing or bad and this book has made me read more on the subject so in that way it was worth the read.

Not only am I going to recommend this title to all public libraries but I am also adding it to my personal collection. The step by step instructions are so easy to follow. The photography is breath taking and the illustrations are right on point. If you are ready to preserve your garden's product, now that you have master that part, this is the book for you.

Nice book, easy to follow and interesting recipes. I will definitely be trying some of these.

Seriously good.

I have an extensive cookbook collection that focuses on vegetarian and vegan cooking and I literally have nothing like this. It makes fermented food easy to prepare and the recipes I tried turned out to be delicious. Some were spicier than I expected but all were delicious (even if they lit me up). This is an easy recommendation to make due to being so distinctive and easy to prepare. .

I have just begun to be interested in fermenting, but it s still a very foreign concept to me. Besides saurkraut and kimchi, I've not had much experience with fermented foods. In theory, I want to like it, but I don't think I was ready yet for this book. None of it sounded appealing. I need to star smaller. The book is set up great and I am sure will be well received by people further into their fermenting journeys than I am.