Lonely Planet The World's Best Spicy Food

Overview

Lonely Planet: The world's leading travel guide publisher*

The follow up to the successful The World's Best Street Food, this title presents 100 spicy dishes with historical and cultural information, as well as instructions on how to make it at home. Smart and evocative photography illustrate every dish.

Author: Lonely Planet

About Lonely Planet: Started in 1973, Lonely Planet has become the world's leading ...

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Overview

Lonely Planet: The world's leading travel guide publisher*

The follow up to the successful The World's Best Street Food, this title presents 100 spicy dishes with historical and cultural information, as well as instructions on how to make it at home. Smart and evocative photography illustrate every dish.

Author: Lonely Planet

About Lonely Planet: Started in 1973, Lonely Planet has become the world's leading travel guide publisher with guidebooks to every destination on the planet, as well as an award-winning website, a suite of mobile and digital travel products, and a dedicated traveller community. Lonely Planet's mission is to enable curious travellers to experience the world and to truly get to the heart of the places where they travel.

TripAdvisor Travellers' Choice Awards 2012 and 2013 winner in Favorite Travel Guide category

'Lonely Planet guides are, quite simply, like no other.' - New York Times

'Lonely Planet. It's on everyone's bookshelves; it's in every traveller's hands. It's on mobile phones. It's on the Internet. It's everywhere, and it's telling entire generations of people how to travel the world.' - Fairfax Media (Australia)

*#1 in the world market share - source: Nielsen Bookscan. Australia, UK and USA. March 2012-January 2013

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Editorial Reviews

Publishers Weekly
03/17/2014
Fans of international cuisines will enjoy this culinary trip around the globe, which combines brilliant color photographs, travel commentary, and straightforward recipes for flavorful fare spiked with spicy ingredients such as peppers, wasabi, and cinnamon. Divided into sections on dishes and condiments, the recipes are sorted alphabetically to create a melting pot of world ingredients. Cooks can choose from meals that include restaurant favorites such as mapo doufu (Sichuan, China), pork vindaloo (Goa, India), and lamb tagine with ras el hanout (Morocco) as well as lesser-known tastes including Tanzanian sambaro, a carrot dish or Caribbean souse, a cold soup. As for the condiments, the adventurous eater and chef can choose to prepare kimchi (South Korea), lime pickle (India), and Piccalilli (England). While many recipes can be created with ingredients from the average supermarket, some may require trips to ethnic markets or the use of substitutes recommended in the glossary. Notes on the dish origins and use in their traditional cultures provide interesting browsing. Recipes are labeled by spice level, ease of preparation, and utensils required; although there are some vegetarian recipes, most are written to include meat or fish. Readers are certain to find inspiration to fire up their stoves and their taste buds. (Apr.)
From the Publisher
The Wall Street Journal, April 7, 2014

‘The tone throughout is equal parts exuberant and instructive, and a glossary at the back lays out a lexicon of delicious masochism. Vivid color photography depicts the foods in context—a Thai market vendor ladling out bowls of the tangy soup; cumin-spiced lamb kebabs sizzling on a grill in Xinjiang, China—and the recipes are, on the whole, very accessible for anyone who can take the heat. As food writer Tom Parker Bowles says in the book’s introduction, “This is real food, pulsing with vibrancy and delight, bringing a truly happy tear to one’s eye.”’

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Product Details

  • ISBN-13: 9781743219768
  • Publisher: Lonely Planet Publications
  • Publication date: 4/1/2014
  • Edition number: 1
  • Pages: 224
  • Sales rank: 403,964
  • Product dimensions: 7.20 (w) x 9.40 (h) x 0.80 (d)

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