Spicy Food Lover's Bible: The Ultimate Good to Buying, Growing, Storing and Using the Ingredients That Give Food Spice--with More than 250 Recipes from around the World

Overview

Even the most creative cooks sometimes need to spice up their menus, and there's nothing like a fiery flavor to add a kick to ho-hum cuisine. From chiles and chipotle to wasabi and ginger, every culture has its own way of making food that sizzles with excitement. In The Spicy Food Lover's Bible renowned fiery foods experts Dave DeWitt and Nancy Gerlach bring together more than 250 recipes for hot stuff from around the globe, along with a wealth...
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Overview

Even the most creative cooks sometimes need to spice up their menus, and there's nothing like a fiery flavor to add a kick to ho-hum cuisine. From chiles and chipotle to wasabi and ginger, every culture has its own way of making food that sizzles with excitement. In The Spicy Food Lover's Bible renowned fiery foods experts Dave DeWitt and Nancy Gerlach bring together more than 250 recipes for hot stuff from around the globe, along with a wealth of related food information.

The ultimate book on the subject, this authoritative guide begins by exploring the main ingredients that give the world's food its spice, with details on their history and horticulture, as well as how to use, purchase, and grow them. The recipes that follow-Moroccan Charmoula, Gravlax with Creamy Mustard Sauce, Kung Po Chicken, Tamarind Mint Shrimp Curry, and many more-display an astonishing range of tastes and preparations, from the mildly piquant to the red-hot. Also featured are guidelines for putting together spicy meals with the ideal combination of flavors, colors, and textures, including "cool-down dishes" and beverage pairings. The Spicy Food Lover's Bible is the only book home cooks will ever need to turn up the heat on their everyday cooking.

Author Bio: Dave DeWitt is the publisher of Fiery-Foods & BBQ magazine as well as the founder of the Fiery Foods trade show and www.fiery-foods.com. He has written more than 30 cookbooks, including The Whole Chile Pepper Book, and has appeared as a spicy foods expert on numerous television programs and in major national magazines. Nancy Gerlach, a registered dietitian, is the food editor of Fiery-Foods & BBQ. She was the founding editor of Chile Pepper magazine and has written for Travel & Leisure, Eating Well, and the New York Daily News. Gerlach has developed recipes for several of DeWitt's previous books.

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Editorial Reviews

Library Journal
Dewitt and Gerlach have written several books on chile peppers and were the founding editors of Chile Pepper magazine. Now publisher and food editor, respectively, of Fiery-Foods & BBQ magazine, they offer a book that goes beyond chiles to encompass all sorts of other hot spices and herbs, from ginger and horseradish to wasabi and mustard. Part 1 is an extensive and thoroughly readable guide to these "key ingredients," including historical and botanical background, information on nutrition, buying and storage tips, and culinary uses. There's a separate chapter on spice blends and rubs, another one on the spice trade, not to mention 250 enticing recipes inspired by a variety of cuisines. The chapter on seasonings, sauces, and condiments ranges from Moroccan Charmoula to Yemenite Hot Sauce to West Indian Masala and could almost be a book in itself. Along with the recipes (some are on the mild rather than hot side-spiciness is indicated on a scale of one to five), there are "Soothing Counterpoints," such as Mint Raita and suggestions for beverages to pair with spicy food. An invaluable reference and cookbook, this is highly recommended. Copyright 2005 Reed Business Information.
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Product Details

  • ISBN-13: 9781584794110
  • Publisher: Abrams, Harry N., Inc.
  • Publication date: 5/1/2005
  • Pages: 432
  • Product dimensions: 8.50 (w) x 9.50 (h) x 1.37 (d)

Table of Contents

Introduction : why cooks spice up their foods 1
Pt. 1 The hot stuff
Ch. 1 Roots : ginger, horseradish, and wasabi 9
Ch. 2 Pods : chile peppers and hot sauces 22
Ch. 3 Seeds : mustard and all kinds of pepper 46
Ch. 4 Powders : spice blends, rubs, and curry 66
Ch. 5 The spice trade 93
Pt. 2 The recipes
Ch. 6 Basics : seasonings, sauces, and condiments 108
Ch. 7 Appetizers and snacks 172
Ch. 8 Starters : soups and salads 196
Ch. 9 Meat dishes 227
Ch. 10 Poultry 257
Ch. 11 Fishes and seafood 280
Ch. 12 Meatless main courses 304
Ch. 13 Sizzling sides 320
Ch. 14 Beverages, breads, and desserts 342
Ch. 15 Soothing counterpoints : cool-downs 372
Pt. 3 Serving spicy foods
Ch. 16 Balancing the spice 390
Ch. 17 Spicy feasts of the world 392
Ch. 18 Pairing beverages with spicy foods 399
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