Read Online Red Hot! A Cook Encyclopedia of Fire and Spice With over 400 recipes from India the Caribbean Mexico Africa Thailand and all the spiciest corners of the World Jenni Fleetwood Joy Wotton Jenni Fleetwood Books

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Product details Paperback 512 pages Publisher Hermes House, Joanna Lorenz (December 7, 2010) Language English ISBN-10 184477628X

Red Hot! A Cook Encyclopedia of Fire and Spice With over 400 recipes from India the Caribbean Mexico Africa Thailand and all the spiciest corners of the World Jenni Fleetwood Joy Wotton Jenni Fleetwood Books Reviews

• I ended up buying 2 of this book. My sister loved mine so much I got her one. This book is so informative about spices, how to use, make pastes and powders. Sooooo many recipes it's great and lots of pictures. The recipes don't seem too difficult, but some chillis might be harder to find, deep ending on where you live. I like that they're is a fair amount of vegetarian dishes as well. The lonely down side is that the print is a little small for me but I think it's because they're trying to cram as much info and photos in the book. It is around 500 pages long. I love the book!
• If you like to cook with heat and experiment with spices, this is a bible you must own. I LOOOVE this book. LUV. Almost every recipe has a picture and it ranges all cuisines. I just made a seafood panang last night from it and it was divine. It teaches you how to make a spice gift basket, the ranges of all chilis, and the desert/drink rounds are clever and delicious. Spicy can be heat OR spices. And this book does a great job mixing the two. This and the new Savour cook book is really all I keep in my kitchen. Anything else i find online.
• just received, nice book can'l wait to use
• Unfortunately I haven't tried as many of the 340 recipes in this book as I would like, but the ones I have tried work and are delicious.
  The book has a nice introductory section on chilies and spice mixtures characteristic of different cuisines curry powders and curry pastes, sambals, African spice mixtures, Cajun spices, barbecue spices, etc. The recipes are divided into chapters on salsas, soups, appetizers, seafood, meat and poultry, vegetarian, noodle and rice dishes, salads, spiced desserts and fruits, and spiced drinks. Mouth-watering color photographs make it a pleasure to page through and look for dinner ideas. Some more-or-less randomly selected recipes hot and sour soup, Malaysian prawn soup, samosas, Caribbean chili crab cakes, Balinese fish curry, Singapore crabs, pork satay, Sichuan kung pao chicken, Mexican turkey mole, stuffed chilies in walnut sauce, beef enchiladas, Thai green beef curry, five-spice vegetable noodles, penne all'arrabiata, Burmese rice and noodles, lamb masala, tandoori chicken, Persian rice with a tahdeeg, Arabic sayadich, Louisiana rice, Tanzanian kachumbali salad, hot hot Cajun potato salad, baklava, peach kuchen, Caribbean rum cake, sangria, mulled wine. This isn't an in-depth look at any particular cuisine, but is a delightful sampling of spicy dishes from around the world. Produced in London, American cooks should expect variant spellings (e.g. chillis, kung po), but these are easy to decipher. Recipes give American and metric measures, e.g. "30 ml / 2 tbsp" and "50g / 2 oz / 1/4 cup". A treasure for fans of spicy food.