Hot & Spicy Kitchen HandbookAuthor: Linda Fraser
Publisher: Lorenz Books
Edition: Paperback with flaps
Publish date: June 2005
Create a culinary inferno with flaming good recipes from around the world Over 200 tastebud-tingling recipes for a wide range of soups, appetizers, and main courses, including fish, seafood, meat, vegetable, rice and noodle dishes that will start a fire under your tongue The most comprehensive collection of excitingly hot and spicy recipes that make the most of chilli peppers, cayenne, cardamom, allspice, ginger, garam masala, turmeric, cinnamon, nutmeg, cloves, hot chilli sauce, Szechuan pepper, cumin, coriander, and other sizzling flavour-packed ingredients An opulent mix of traditional and inspirational recipes - from hot and fiery to subtle and aromatic - from all corners of the globe will show you how to add fragrant aroma, piquancy or fierce flavour to any dish Beautiful colour illustrations throughout: every recipe is shown in detailed step-by-step photography with a glorious picture of the finished result Spices have been prized for centuries. In fact, they were once valued as highly as gold. Today, they are essential culinary ingredients in every part of the world, used to sharpen and stimulate the appetite, and titillate the palate. With the ever-increasing availability of all kinds of exotic spice and chilli, every cook can now sample and explore these richly diverse flavours.This tastebud-tingling collection shows how to add fragrant aroma, piquancy or fierce flavour to any dish. Spicy soups, such as Hot and Spicy Seafood Soup, and sizzling appetizers, including Fried Dough Balls with Fiery Salsa, are a kick-start to any meal.Fiery fish and seafood and scorching meat and poultry dishes offer hot and spicy delights such as Steamed Fish with Chilli Sauce, and Spicy Masala Chicken. Vibrant vegetables and saucy salads are fired up with aromatic spices and chillies, and rice and noodles are enlivened with pungent flavours.By contrast, subtle spices add fragrance to sweet and spicy desserts and cakes, and to drinks which range from chilled Sangrita, with a hot chilli kick, to aromatic Spiced Mocha Drink. This comprehensive collection makes the most of chilli peppers, cayenne, cardamom, allspice, ginger, garam masala, turmeric, cinnamon, nutmeg, cloves, hot chilli sauce, Szechuan pepper, cumin, coriander, and other sizzling flavour-packed ingredients. With more than 200 tantalizing, fiery and fragrant recipes, and over 750 colour photographs, this book will add spice to every cook's kitchen repertoire.