Spices are essential culinary ingredients in every part of the world, used to sharpen the appetite and titillate the palate. This tastebud-tingling collection of recipes shows how to add fragrant aroma, piquancy or fiery taste to any dish. Explore scorching salsas, relishes and dips, spicy soups, sizzling appetizers and snacks, flaming fish and seafood, poultry and meat dishes with a touch of fire, flame-filled pasta, rice and noodle main dishes, vibrant vegetarian and side dishes, piquant salads, and sweet and spicy desserts and drinks. With a thorough introduction describing the many types of chillies and chilli products available, with tips for storing and preparing fresh and dried chillies, individual spices, spice mixtures, pastes and sambals, this will be an inspiring and invaluable reference for spicelovers everywhere. RED HOT! A COOK's ENCYCLOPEDIA OF FIRE AND SPICE With over 400 recipes from India, the Caribbean, Mexico, Africa, Thailand and all the spiciest corners of the world Jenni Fleetwood CLICK HERE TO READ THE WHOLE BOOK IN DIGITAL FORM
Biblio NotesA fantastic collection of inspirational spicy dishes, from hot and fiery to subtle and aromatic, and from all corners of the globe More than 400 red-hot recipes for all seasons and occasions, from sensationally scorching salsas and dips to spicy soups, vibrant casseroles and fragrant dinnerparty dishes Over 1700 photographs illustrate the clear step-by-step methods and the stunning finished results Carbohydrate count, fat count, salt count and calorie count are given for every recipe to help you keep to a healthy lifestyle How to make your own authentic curry powders and pastes, spice mixtures, sambals and masalas About the Editor Jenni Fleetwood is a highly experienced food writer and editor. She is passionate about cooking and entertaining, and has compiled and written many cookbooks on international cuisines, including the food of Africa, Asia, the Middle East and the Caribbean.
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