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1 Local Warehouse Cooking and Food- General

This title in other editions

Hot, Hot, Hot: Cooking with Fire and Spice

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Hot, Hot, Hot: Cooking with Fire and Spice Cover

 

Synopses & Reviews

Publisher Comments:

For everyone who likes their food hot and spicy, this trailblazing collection will excite and ignite your palate in a whirlwind tour around the spice world. Drawing inspiration from five continents, Paul Gayler combines the tastes and techniques from different cuisines in over 150 innovative recipes for soups and starters, fish and seafood, meat, vegetables, salad, pasta, rice and even bread. By skilfully layering ingredients such as slow-burn ginger, explosive jalapeno and tempering lemongrass, these recipes use chillies and other fiery spices to add interest, and not just fire, to aromatic, perfectly-balanced dishes. If you are a real chilli afficionado, you may want to plunge straight into Fiery Keralan Chicken or Prawns Piri-Piri, yet the Celeriac and Mustard Soup or the Cioppino give you a gentle warming glow as you acclimatise to the really hot stuff.The full repertoire of ingredients, fresh and dried, are introduced with complete descriptions in The Hot Store Cupboard. This section explores origins and uses, looks particularly at the unique spice blends of China and India and contains essential advice on buying, storing and preparing chillies. Together with photographer Gus Filgate, Paul Gayler has created a book that will set your senses ablaze raising not only the heat but also standards of culinary excellence in your kitchen.

Review:

"The chile pepper is the star of this effective cookbook by Gayler, executive chef at London's tony Lanesborough Hotel. The author borrows from the disparate but equally spicy cuisines of North Africa, the Mediterranean, Southeast Asia and the Americas to cull more than 150 intriguing recipes — some authentic (Braised Pork Belly with Chinese Spicy Bean Sauce; Pollo Verde), others fusing cross-cultural flavors (Asian Blackened Monkfish; Curried Crab Tart with Smoky Guacamole). The first chapter is devoted to the basics home cooks need for instant warming effects, including fresh and dried chiles, chile powder mustards, horseradish, biting greens and spice rubs; as well as safety tips for handling especially pungent items. The rest of the book consists of recipes ranging from soups to meat to breads (alas, there are no dessert recipes). Some ingredients, like Camargue red rice, may be difficult to find, but Gayler often offers ideas for where to look or possible substitutions. Throughout, an emphasis on low-fat techniques like grilling and roasting makes for healthy preparations. At times Gayler's directions err on the side of minimalist (he doesn't explain, for instance, how to shred a scallion), but his recipes are reliable, (mostly) simple and unquestionably hot. Photos." Publishers Weekly (Copyright Reed Business Information, Inc.)

Synopsis:

A collection of 150 recipes gathered from around the world, combining the tastes and techniques from different cuisines, and incorporating the most fiery as well as the more subtlly spiced flavors. By skillfully layering ingredients such as slow-burn ginger, explosive jalepeno and tempering lemongrass, these recipes use chilies and other firey spices to add interest, and not just fire, to aromatic, perfectly-balanced dishes.

Product Details

ISBN:
9781904920199
Subtitle:
Cooking with Fire and Spice
Author:
Gayler, Paul
Publisher:
Kyle Cathie Limited
Subject:
General
Subject:
Cookery, International
Subject:
Spices
Subject:
Methods - Hot & Spicy
Copyright:
Publication Date:
October 2005
Binding:
Paperback
Language:
English
Illustrations:
Y
Pages:
160
Dimensions:
9.80x8.86x.52 in. 1.63 lbs.

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Related Subjects

Cooking and Food » By Ingredient » Hot and Spicy
Cooking and Food » General

Hot, Hot, Hot: Cooking with Fire and Spice Sale Trade Paper
0 stars - 0 reviews
$1.00 In Stock
Product details 160 pages Kyle Cathie Limited - English 9781904920199 Reviews:
"Publishers Weekly Review" by , "The chile pepper is the star of this effective cookbook by Gayler, executive chef at London's tony Lanesborough Hotel. The author borrows from the disparate but equally spicy cuisines of North Africa, the Mediterranean, Southeast Asia and the Americas to cull more than 150 intriguing recipes — some authentic (Braised Pork Belly with Chinese Spicy Bean Sauce; Pollo Verde), others fusing cross-cultural flavors (Asian Blackened Monkfish; Curried Crab Tart with Smoky Guacamole). The first chapter is devoted to the basics home cooks need for instant warming effects, including fresh and dried chiles, chile powder mustards, horseradish, biting greens and spice rubs; as well as safety tips for handling especially pungent items. The rest of the book consists of recipes ranging from soups to meat to breads (alas, there are no dessert recipes). Some ingredients, like Camargue red rice, may be difficult to find, but Gayler often offers ideas for where to look or possible substitutions. Throughout, an emphasis on low-fat techniques like grilling and roasting makes for healthy preparations. At times Gayler's directions err on the side of minimalist (he doesn't explain, for instance, how to shred a scallion), but his recipes are reliable, (mostly) simple and unquestionably hot. Photos." Publishers Weekly (Copyright Reed Business Information, Inc.)
"Synopsis" by , A collection of 150 recipes gathered from around the world, combining the tastes and techniques from different cuisines, and incorporating the most fiery as well as the more subtlly spiced flavors. By skillfully layering ingredients such as slow-burn ginger, explosive jalepeno and tempering lemongrass, these recipes use chilies and other firey spices to add interest, and not just fire, to aromatic, perfectly-balanced dishes.
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