The Spicy Food Lover's Bible: The Ultimate Guide to Buying, Growing, Storing, and Using the Key Ingredients That Give Food Spice with More Than 250

by Nancy Gerlach and Dave DeWitt

Book Overview

A comprehensive guide to the use of hot spices in international cuisineDave DeWitt and Nancy Gerlach's book is clearly a work of dedication and passion!" --Deborah MadisonEven the most creative cooks... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 1584794119
• ISBN13: 9781584794110
• Release Date: May 2005
• Publisher: Harry N. Abrams
• Length: 424 Pages
• Weight: 1.55 lbs.
• Dimensions: 1.4" x 8.8" x 9.8"
• Age Range: 13 years and up
• Grade Range: Grade 8 to Postsecondary

Customer Reviews

A great way to give spicy food a try

Some people love it spicy, and others hate it. In fact, spicy food is not just about fire and heat. There is considerable flavor in those spicy ingredients, and introducing these flavors subtley is simply too frightening to many. The best part of this book is the heat rating (1 flame to 5 flame) for each recipe. If you don't think you like spicy food, try some of the 1 flame recipes and introduce yourself to some great cuisine. As your palate becomes more adventurous , you might try some of the hotter dishes. Start with Olive and Artichoke Tapenade, then serve Medallions of Pork with Flamed Cognac and Green Peppercorn Sauce. No one will pull the fire alarm, but they'll all wonder how you learned to cook with so much flavor. This book not only provides recipes from throughout the heat spectrum, but it also draws on the full expanse of international cuisines. You'll get all kinds of ideas that you might not come across in most cookbooks. Enjoy, this book is fun!

For spicy food lovers

Do you or someone you know love spicy foods? Ginger, horseradish, wasabi, chili peppers and mustard? This is the book for you. Lots of information including history of the foods. This is especially for people who are not afraid to try something different to cook and eat. Another nice feature is a "recipe heat scale" using flames. One flame is mild, 2 is mild to medium, 3 is medium to hot, 4 is hot. Five is extremely hot for those who like to annihilate their taste buds (I call it the "scorched tongue policy"). My only complaint is there is no photos. I don't expect photos for all the recipes but some would be good to have. It's just a nice bonus.