Red Hot!

Red Hot!

A Cook's Encyclopedia of Fire and Spice

Book - 2008
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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.
Publisher: London : 2008
ISBN: 9781844776283
Branch Call Number: ANF 641.6384 REDH
Characteristics: 512 p. : col. ill. ; 22 cm
Additional Contributors: Fleetwood, Jenni

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