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Raising the Heat: Cooking with Fire and Spiceby Paul Gayler
Synopses & Reviews
A beautifully photographed collection of recipes and information for the most passionate of hot and spicy food fans
Drawing inspiration from the spices and chilies of five continents, "Raising the Heat" will set your senses ablaze and kindle your imagination. With over 150 recipes from around the world, innovative chef and spice aficionado Paul Gayler creates tastes that will ignite and excite your palate and tempt even the most heat-reticent food lovers.
"Raising the Heat" starts with an extensive list of the chilies of the world — from the potent Habaneros and Thais to the milder Poblanos and Lomboks. It goes on to provide information on such subjects as how dry chilies differ from fresh chilies, how to roast and dry chilies, how to select alternative hot spices such as mustards, peppers, Wasabi, or horseradish, and — perhaps most important — how to "put out the fire" if your mouth is left burning after eating fiery food. A remarkable range of recipes follows: from Thai-inspired pumpkin and basil soup to English horseradish sauce, from Adobado grilled snapper to Szechuan hot fried vegetables. Together with photographer Gus Filgate's tantalizing photographs, "Raising the Heat" brings the world of spices alive and kicking into your kitchen.
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