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2 Local Warehouse Cooking and Food- General

Raising the Heat: Cooking with Fire and Spice

by

Raising the Heat: Cooking with Fire and Spice Cover

 

Synopses & Reviews

Publisher Comments:

A beautifully photographed collection of recipes and information for the most passionate of hot and spicy food fans

Synopsis:

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.

Product Details

ISBN:
9781585744626
Subtitle:
Cooking with Fire and Spice
Author:
Gayler, Paul
Author:
Filgate, Gus
Publisher:
Lyons Press
Location:
Guilford, CT
Subject:
Cookery
Subject:
Herbs, Spices, Condiments
Subject:
Cookery, International
Subject:
Cookery (hot peppers)
Subject:
Methods - Hot & Spicy
Subject:
Specific Ingredients - Herbs, Spices, Condiments
Subject:
Methods - General
Copyright:
Edition Number:
First edition
Series Volume:
PUB 072 (N/12/01)
Publication Date:
July 2002
Binding:
Hardcover
Language:
English
Illustrations:
Yes
Pages:
164
Dimensions:
10.38x9.18x.77 in. 2.01 lbs.

Related Subjects

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

Raising the Heat: Cooking with Fire and Spice Sale Hardcover
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Product details 164 pages Lyons Press - English 9781585744626 Reviews:
"Synopsis" by , 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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