Some Like It Hot: Spicy Favorites from the World's Hot Zones

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300 spicy recipes from some of the most flavorful and piquant cuisines.

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Overview

300 spicy recipes from some of the most flavorful and piquant cuisines.

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Editorial Reviews

Library Journal
Wright-the prolific author of nine other books focusing mainly on Italian or Mediterranean cooking-has broadened his scope to include the world's 14 "culinary hot zones," the regions most known for spicy food. These include Peru, the Caribbean, Africa, Southeast Asia, and Korea. After an introduction to "The World of Spice," he presents 350 recipes ranging from mildly hot to incendiary (the heat level of each dish is indicated with an icon). Wright emphasizes that he is not a "chile-head" and that he selected the recipes based on flavor, not just hotness; and while chiles are the predominant heat source here, there are other hot spices, too, from ginger and horseradish to Sichuan peppercorns and wasabi. Many of the recipes are unusual; others are authentic versions of more familiar dishes (he includes a lengthy Internet source guide for all sorts of spices and uncommon ingredients). There are other good cookbooks on spicy food, but none with Wright's range and diversity. Highly recommended. Copyright 2005 Reed Business Information.
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Product Details

  • ISBN-13: 9781558322684
  • Publisher: Harvard Common Press, The
  • Publication date: 10/25/2005
  • Pages: 480
  • Product dimensions: 7.62 (w) x 9.36 (h) x 1.63 (d)

Meet the Author

Clifford A. Wright won the James Beard/KitchenAid Cookbook of the Year award and the James Beard Award for the Best Writing on Food in 2000 for A Mediterranean Feast (William Morrow), which was also a finalist for the International Association of Culinary Professionals (IACP) Cookbook of the Year award that same year. He is the author of fourteen books, twelve of which are cookbooks. Wright's articles on food and cuisine have appeared in Gourmet, Bon App├ętit, Food & Wine, Saveur, and other magazines. He is a contributing editor to ZesterDaily.com. As an independent researcher, Wright wrote the food entries for Columbia University's Encyclopedia of the Modern Middle East and has published scholarly articles on food in peer-reviewed journals such as Al-Masaq: Islam and the Medieval Mediterranean, Food and Foodways, and Gastronomica. Wright has also lectured on food at the Center for European Studies at Harvard University, Boston University, Georgetown University, Davidson College in North Carolina, Loyola Marymount University, South Dakota State University, University of California at Santa Barbara, and the Culinary Institute of America, among other institutions. As a cooking teacher, he has taught cooking classes at the Central Market cooking schools in Texas, the Rhode Island School of Design, Institute for Culinary Education in New York, Sur la Table, and other cooking schools around the United States. His website www.CliffordAWright.com is one of the most-visited sites for people interested in Mediterranean foods. In 2009 he launched the Venice Cooking School (www.VeniceCookingSchool.com) with Martha Rose Shulman in Los Angeles, California. He lives in Santa Monica, California.

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