The World's Best Spicy Food

Author: Lonely Planet
Publisher: Lonely Planet
ISBN: 178701035X
Category : Cooking
Languages : en
Pages : 228

Book Description
Discover the wide world of spice. One word, a million different thrills. Lonely Planet Food delivers the world's most tastebud-tingling flavours direct to your kitchen. Travel can transform your cooking, exposing you to new mouth-zinging ingredients that you may not have even heard of before. The World's Best Spicy Food comes in with a hand-selected collection of the world's most sensorially thrilling culinary experiences to try at home. Explore the cultures behind the planet's spiciest dishes, from Thai som tom, Indian dahl, and Korean kimchi, to Peruvian ceviche, Caribbean curries, and Nashville hot chicken. And it doesn't stop with chilies-there are pungent, nose-clearing recipes with wasabi, mustard, horseradish, cinnamon, paprika, mace, piccalilli, and black, white, pink, and Sichuan pepper. Each of the 100 recipes includes easy-to-use instructions and mouth-watering photography, plus an 'origins' section detailing how the dish has evolved. There are also tasting notes that explain how best to sample each dish - whether that's in a hawker market in Singapore or at a Louisiana picnic spread - to truly give you a flavour of the place. This book is a celebration of spice in every form: ingredients that turn the bland to brilliant, the dreary into divine. And, as with all food, it's the finest way to experience any foreign culture. Recipes include: Black-Pepper Crab - Singapore Bunny Chow - South Africa Camarones a la Diabla - Mexico Caribbean Curry Goat - Caribbean Ceviche - Peru Chorizo - Spain Crab with Kampot Pepper - Cambodia Creole Cau Cau - Coastal Peru Doro Wat - Ethiopia Fi? Paprikas - Croatia Fish Head Curry - Singapore & Malaysia Five-Alarm Texas Chili - USA Gekikara R?men - Japan Gong Bao Chicken - China Goulash - Hungary Groundnut Soup - Ghana Jamaican Jerk - Caribbean Jambalaya - USA Jollof Rice - West Africa Kashgar Lamb Kebabs - China Klobasa - Central Europe Kothu Roti - Sri Lanka Ostras Picantes - Guinea-Bissau Palm Butter - Liberia Papas a la Huancaína - Peru Pasta all'arrabbiata - Italy Pepperpot - Guyana & Caribbean Pho - Vietnam Pica Pau - Portugal Pickled Herring in Mustard Sauce - Norway Pig Trotter Curry - India & Nepal Pimientos de Padrón - Spain Piri-piri chicken - Mozambique Samosas - India Shakshouka - Tunisia Souse - Caribbean Thai Green Curry - Thailand Vindaloo - India Harissa - Tunisia Lime Pickle - India, Pakistan & Bangladesh Pepper Jelly - USA Piccalilli - England Salsa Xnipec - Mexico Plus 57 more exhilarating recipes!! About Lonely Planet Food: Food and drink is a huge part of the travel experience, and Lonely Planet has been scouring the globe for over 40 years to find the best places to sample authentic dishes and beverages when on the road. From street food to Michelin-starred restaurants, Lonely Planet's experts have tried it all. Now, through Lonely Planet Food, we're sharing our knowledge and passion for genuine local cuisine with food-lovers everywhere, bringing a taste of the world into your kitchen. Important Notice: The digital edition of this book may not contain all of the images found in the physical edition.

Spice Spice Baby

Author: Kanchan Koya
Publisher:
ISBN: 9780999465509
Category :
Languages : en
Pages : 192

Book Description
The Spice Spice Baby Cookbook: 100 Recipes with Healing Spices for Your Family Table is a first-of-its-kind spice and recipe book in which you will learn about the science-backed health benefits of 15 spices and how to incorporate them into food your whole family will love. These 100, globally inspired recipes include baby purees, smoothies, breakfast, lunchbox ideas, entrées, snacks, desserts, spiced remedies, condiments, and spice blends. Spice Spice Baby is the creation of Kanchan Koya, a Harvard-trained Molecular Biologist, Integrative Nutritionist, and mother to two. Her original recipes are eclectic, personal, nutritious, and packed with spice. To learn more, visit www.spicespicebaby.com and share your spiced creations with the hashtag #spicespicebaby.

The Red Hot Cookbook

Author: Dan May
Publisher: Ryland Peters & Small
ISBN: 9781849757881
Category : Cooking
Languages : en
Pages : 0

Book Description
A fiery and fun collection of more than 60 delicious recipes that showcase the flavor and heat of chile peppers, perfect for fans of world food and tastebud-tingling heat. In this fabulous book, chile guru Dan May shares his favorite recipes celebrating chiles in all their varieties and strengths. Acquaint yourself first with the history of chiles, how to grow them at home, how to identify the key varieties and understand what gives them their distinctive heat. Next, there are ideas here for every kind of dish: Soups & Salads; Nibbles & Sharing Plates; Main Dishes; Side Dishes; Sauces, Salsas & Marinades; Sweet Things & Drinks. Each recipe comes with a recommendation for the best variety of chile to use so that you get the best flavor and heat. Mouth-watering recipes include Thai Beef Noodle Soup; Chile-marinated Salmon Gravadlax; bite-size Jalapeño Poppers; Moroccan Spiced Lamb Burgers with Pickled Cucumber & Yogurt Dressing; Texas Marinated Steak with Stuffed Mushrooms; Sweet Chile-glazed Ham; Fruity African Bean Stew; Chile-brushed Roast Potatoes with Garlic & Rosemary; Quick Chile Lime Mayo; three fiery pasta sauces; Chile Pecan Brownies; and The Perfect Bloody Mary. If you know your Anchos from your Chipotles—or if you want to learn—you’ll love these hot recipes. Whether you prefer just a touch of spice or you like things seriously hot, The Red Hot Cookbook is guaranteed to breathe new life into your home cooking.

Hot & Spicy Latin Dishes

Author: Dave DeWitt
Publisher: Prima Lifestyles
ISBN: 9781559584845
Category : Cooking
Languages : en
Pages : 306

Book Description
The editors at Chile Pepper magazine have done it again. This collection of hot and spicy recipes offers exciting fare from Argentina, Brazil, Chile, Costa Rica, Cuba, Ecuador, and many points in between--a fantastic array of dishes that will add a heavy dose of Latin romance to anyone's kitchen.

The Spicy Food Lovers’ Cookbook

Author: Michael Hultquist
Publisher: Page Street Publishing
ISBN: 1624146392
Category : Cooking
Languages : en
Pages : 196

Book Description
Spice-Packed Dishes for Sizzling Flavor at Every Meal Calling all chiliheads! Become a master of spice with these 75 easy recipes for big, bold flavor. Mike Hultquist, creator of the blog Chili Pepper Madness and author of The Spicy Dehydrator Cookbook, takes you head first into the wide world of all things spicy. Explore peppers, like poblanos, jalapeños and cayennes, along with spice blends, hot sauces and more. As you cook your way through exciting, spice-rich cuisines like Mexican, Italian and Indian, you’ll discover how simple it is to layer pepper varieties and spices for incredible depth of flavor. Learn how to achieve just the right amount of zing, whether mild, medium or sizzling. For a memorable meal that’s low on heat, try Sweet-Chili Glazed Bacon-Wrapped Pork Tenderloin, which mixes sweet red pepper jam with your favorite hot sauce. Bring it up a notch with Shrimp in Fiery Chipotle-Tequila Sauce, which blends deep chipotle flavor with a kick of serrano pepper. If it’s mouth-numbing spice you’re after, go for the All-the-Way Arrabiata, a satisfying pasta dish amped up with pepper infused olive oil and whole ghost peppers. With stews for your slow cooker, burgers for the grill, and eggs for the skillet, it’s easy to enjoy an amazing array of spicy dishes, all day, every day.

Sweet Hands

Author: Ramin Ganeshram
Publisher: Hippocrene Books
ISBN: 9780781811255
Category : Cooking
Languages : en
Pages : 292

Book Description
Callalloo and Buss Up Shut, Mother-in-Law And Kuchela, Chip Chip and Doubles. The verbiage of Trinidad's cuisine is both lyrical and mysterious. The variety of foods from this Caribbean nation and their fanciful names tell the story of a rich and eclectic cultural heritage. A British colony from 1779 until 1962, during those years Trinidad & Tobago's population grew to include East Indian and Chinese indentured servants who worked in the sugar plantations alongside former African slaves. Trinidadian food is marked by the blending of these cultures. As such, curry, Indian breads, callaloo (a soup of West African origin), and fried rice are all among the national dishes. The book includes these dishes, as well as many others, including Shrimp Creole, Beef Stew with Dumplings, and Ginger Beer. Also included are fascinating histories and anecdotes on such topics as Trinidadian rum, Buccaneer Cooking, and Black Cake. Beautiful photographs! by Jean-Paul Vellotti bring this beautiful island nation and its unique cuisine to life.

Eat Mexico: Recipes from Mexico City's Streets, Markets and Fondas

Author: Lesley Tellez
Publisher: Hachette UK
ISBN: 0857838113
Category : Cooking
Languages : en
Pages : 536

Book Description
Eat Mexico is a love letter to the intricate cuisine of Mexico City, written by a young journalist who lived and ate there for four years. It showcases food from the city's streets: the football-shaped, bean-stuffed corn tlacoyo, topped with cactus and salsa; the tortas bulging with turkey confit and a peppery herb called papalo; the beer-braised rabbit, slow-cooked until tender. The book ends on a personal note, with a chapter highlighting the creative, Mexican-inspired dishes - such as roasted poblano oatmeal - that Lesley cooks at home in New York with ingredients she discovered in Mexico. Ambitious cooks and armchair travellers alike will enjoy Lesley's Eat Mexico.

Something Spicy

Author: Frances Towner Giedt
Publisher:
ISBN: 9780684801858
Category : Cooking
Languages : en
Pages : 104

Book Description
An award-winning food author offers 36 recipes for "hot" treats. Ranging from mild to scorching, from simple snacks to light meals, they include Grilled Polenta with Hot and Wild Guacamole, Black Bean Wontons with Wasabi Sauce, Cajun Cheese Wafers, Jamaican "Jerked" Corn on the Cob, and more. 50 color illustrations.

The Book of Hot & Spicy Foods

Author: Louise Steele
Publisher: Penguin
ISBN: 9780895866424
Category : Cooking
Languages : en
Pages : 122

Book Description
Describes popular spices and their uses, and provides recipes for spicy appetizers, snacks, main dishes, sauces, pickles, beverages, and desserts

Why Some Like It Hot

Author: Gary Paul Nabhan
Publisher: Island Press
ISBN: 9781559634663
Category : Science
Languages : en
Pages : 0

Book Description
Do your ears burn whenever you eat hot chile peppers? Does your face immediately flush when you drink alcohol? Does your stomach groan if you are exposed to raw milk or green fava beans? If so, you are probably among the one-third of the world's human population that is sensitive to certain foods due to your genes' interactions with them. Formerly misunderstood as "genetic disorders," many of these sensitivities are now considered to be adaptations that our ancestors evolved in response to the dietary choices and diseases they faced over millennia in particular landscapes. They are liabilities only when we are "out of place," on globalized diets depleted of certain chemicals that triggered adaptive responses in our ancestors. In Why Some Like It Hot, an award-winning natural historian takes us on a culinary odyssey to solve the puzzles posed by "the ghosts of evolution" hidden within every culture and its traditional cuisine. As we travel with Nabhan from Java and Bali to Crete and Sardinia, to Hawaii and Mexico, we learn how various ethnic cuisines formerly protected their traditional consumers from both infectious and nutrition-related diseases. We also bear witness to the tragic consequences of the loss of traditional foods, from adult-onset diabetes running rampant among 100 million indigenous peoples to the historic rise in heart disease among individuals of northern European descent. In this, the most insightful and far-reaching book of his career, Nabhan offers us a view of genes, diets, ethnicity, and place that will forever change the way we understand human health and cultural diversity. This book marks the dawning of evolutionary gastronomy in a way that may save and enrich millions of lives.