Raising the Heat: Cooking with Fire and Spice

Raising the Heat: Cooking with Fire and Spice

by Paul Gayler
     
 

Editorial Reviews

Publishers Weekly - Publishers Weekly
Gayler (A Passion for Potatoes, Vegetarian Cookbook) brings a passion for spicy cuisine to the home kitchen in this inviting full-color cookbook. Executive chef at the world-renowned Lanesborough Hotel in the U.K., he draws on such diverse locales as Singapore, Malaysia and Mexico for inspiration. Gayler describes his key ingredients in the opening "hot store cupboard," explaining the heat factor and storage procedures for various spices. His soups and starters include the easy-to-prepare Spicy Channa (roasted chickpeas) and the simple Marinated Goat Cheese, which relies on Dijon mustard for its kick. Gayler also covers fish and seafood with recipes for Jerk Mackerel, Roasted Salmon and Asian Blackened Monkfish. Poultry and meat dishes (like Fiery Keralan Chicken or the Braised Lamb Kidneys) and vegetables (Sweet and Sour Baby Onions, Chargrilled Baby Eggplants) also get their due. He rounds out the book with salads and chapter on pasta, rice and bread, which is full of interesting concoctions from Shiitake and Butternut Squash Orzotto to Hoppin' John. The book includes a wonderfully thorough section on sauces and spice mixes. Indicating extra spicy dishes with an asterisk and peppering the book with little "Hot Tip" suggestions, Gayler encourages each cook to experiment with spice levels and tolerance. The resulting book is an inspiring riot of color and creativity that takes advantage of the growing interest in fusion cooking and palate-tingling foods. (Aug.) Copyright 2002 Cahners Business Information.

Product Details

ISBN-13:
9781585744626
Publisher:
Rowman & Littlefield Publishers, Inc.
Publication date:
07/28/2002
Pages:
164
Product dimensions:
9.18(w) x 10.38(h) x 0.77(d)

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