Spices have been valued by cooks for many centuries. In the days before refrigeration, they were essential to disguise the taste and smell of food that had been stired too long. A Tradition of melding spices to produce perfectly balanced seeasoning grew out of this very practical consoderation.
This superb collection of fiery recipes has been inspired by cuisines as diverse as Maxican, Thai, Carribean and Middle Eastern. Soups, Starters and Snacks provides a kick-start with dishes such as Plantain Soup with Corn, San Franisco Chicken Wings, and Devilled Kidneys. Fish and Seafood Dishes include Citrus Fish with Chillies, Pineapple Curry with Prawns, and Vinegar Chilli Fish, Meat and Poultry features dishes such as Beef Enladas, Khara Masala Lamb, Spicy Fried Chicken, and Aromatic Duck. Vegetable are given a new vitality in recipes such as Red Bean Chilli, Vegetables in Peanut and Chilli Sauce, and Balti Potatoes. Finally, Relishes, including Fiery Citrus Salsa, Piquant Pineapple Relish, and Coconut Chilli Relish, are guaranteed to pep up any meal.
With The Hot & Spicy Cookbook, mouth-searing, tongue-teasing meals will explode from your kitchen, inspiring all those lucky enough to share them.
- Introduction
- Hot and Spicy Ingredients
- Soups, Starters & Snacks
- Fish & Seafood
- Meat & Poultry
- Vegetable & Vegetarian Dishes
- Relishes+-0.
- Index