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500 Hot and Spicy Recipes

Author: Jenni Fleetwood

ISBN10: 754817628
ISBN13: 9780754817628

Publisher: Lorenz Books

Price: £14.99
Pages: 256
Edition: Hardback with plc and jacket
Publish date: agosto 2007

An incredible collection of 500 tongue-tingling, spice-drenched and chilli-infused dishes for every kind of fiery and aromatic meal from around the world The hottest traditional favourites ranging from India, the Carribean and Vietnam to Mexico, Thailand and Japan Includes dishes based on all the spiciest ingredients of the world, including every kind of Chili and Cayenne, Cardamom, Allspice, Tamarind, Lemon Grass, Saffron, Lemon Juice, Garlic, Cloves, Galangal, Zereshk, Turmeric, Cumin, Coriander, Ginger, Mustard, Wasabi, Pepper and Vinegar Features all the classic super-spicy dishes - including Balti Chilli Chicken from India, Devil's Curry from Malaysia, Kimchi Chige from Korea, Chicken with Chipotle Sauce from Mexico, Sarawak Sambal from Singapore, Muhammara from Turkey and Crisp-fried Chilli Crab Claws from Thailand Clear step-by-step instructions and 500 full-colour photographs of the finished dishes guarantee perfect results every time Includes a nutritional analysis for every recipe Includes tempting ideas for soups, appetizers, fish and shellfish dishes, poultry and meat dishes, and spicy vegetable side dishes and salads This fabulous book brings together 500 recipes from spicy appetizers to main course meals, all of which are inspired and infused by the heat and flavour of chillies and all the spiciest ingredients of the world, including cayenne, cardamom, allspice, tamarind, lemon grass, saffron, lemon juice, garlic, cloves, galangal, zereshk, turmeric, cumin, coriander, ginger, mustard, wasabi, pepper and vinegar. Drawing on inspiration and traditions of all the heat-loving cuisines of the world the book includes recipes from India, Vietnam, Malaysia, Singapore, Morocco, Turkey, Korea, Mexico, Thailand, The Caribbean and the African continent.The recipes clearly show how to make the most of hot and spicy ingredients in chapters that cover every aspect of cooking with these versatile flavourings, including an inspiring selection of scintillating starters appetizers and snacks, tasty soups, fiery fish and shellfish dishes, scorching poultry and meat recipes, vibrant vegetarian main courses and side dishes, and even piquant salads and vegetable side dishes. Dishes include all the curries, balti dishes, stir fries and fiery classics you would expect, such as Chicken with Chipotle Sauce from Mexico, Sarawak Sambal from Singapore, Muhammara from Turkey, Crisp-fried Chilli Crab Claws from Thailand, Balti Chilli Chicken from India, Devil's Curry from Malaysia and Kimchi Chige from Korea. There are also new and exciting recipes such as Scallops with Garlic and Coriander, Roasted Coconut Cashew Nuts, Singapore Chilli Crab, Chilli and Honey-cured Dried Beef, Lamb Stew with Chilli Sauce, Deep-fried Aubergine with Spicy Garlic Sauce, Potatoes with Chorizo and Green Chillies and even Stir-fried Pineapple with Ginger and Chilli. Dishes range from quick and easy to more complex and sophisticated, so whether a fast supper for two is needed, or a heat-infused, celebration meal of chilli feasting, you wil find it here. WIth over 500 colour photographs, and step-by-step instructions throughout, this recipe book is the essential resource.