Synopses & Reviews
A comprehensive guide to the use of hot spices in international cuisine
Dave DeWitt and Nancy Gerlach's book is clearly a work of dedication and passion!" —Deborah Madison
Even the most creative cooks sometimes need to spice up their menus, and there's nothing like a fiery flavor to add a kick to ho-hum cuisine. From chiles and chipotle to wasabi and ginger, every culture has its own way of making food sizzle with excitement. In The Spicy Food Lover's Bible renowned fiery foods experts Dave DeWitt and Nancy Gerlach bring together more than 250 recipes for hot stuff from around the globe, along with a wealth of related food information.
Now available in an affordable paperback edition, this authoritative guide begins by exploring the main ingredients that give the world's food its spice, with details on their history and horticulture, as well as how to use, purchase, and grow them,. The recipes that follow—Moroccan Charmoula, Gravlax with Creamy Mustard Sauce, Kung Po Chicken, Tamarind Mint Shrimp Curry, and many more—display an astonishing range of tastes and preparations, from the mildly piquant to the red-hot. Also featured are guidelines for putting together spicy meals with the ideal combination of flavors, colors, and textures, including "cool-down" dishes and beverage pairings. The Spicy Food Lover's Bible is the only book home cooks will ever need to turn up the heat on their everyday cooking.
"Few foodies are more devoted than those who belong to the fiery food cult. These are the people who keep a bottle of Tabasco in their purses for emergencies, whose palates are never blistered, whose tastebuds never timid. This volume, which catalogs every pepper, chile, curry and mustard known to man, is for them. Beginning with a guided tour through the spice regions of the world and a brief history of the spice trade, it shifts gears about a third of the way through and becomes a cookbook, offering up an eccentric collection of recipes. First come the spice rubs, pastes and blends, from the Moroccan Ras El Hanout, which is 'used to flavor tagines, couscous, lamb, and game,' to the Southwest Seasoning Rub, which the authors advise sprinkling in a pot of pinto beans. Next up are appetizers and snacks, and then several varieties of main courses, including meat-based selections like Korean Chap Chee and vegetarian mains like Egg Fritters in Chile Sauce. There are even recipes for cool down dishes like the deliciously flan-like Queso Napolitano and an old-fashioned Cucumber Slaw. While these recipes are rather loosely linked-one gets the feeling that the authors included any dish that requires a twist of pepper-they are easy to make, fun to eat and guaranteed to please the most ardent fans of piquant foods. " Publishers Weekly (Copyright Reed Business Information, Inc.)
About the Author
NANCY GERLACH is the food editor of Fiery-FoodsandBBQ. She was the founding editor of Chile Pepper magazine and has written for TravelandLeisure, Eating Well, and the New York Daily News.