In addition to entries on chile species, culture, terminology and agriculture, this encyclopedia includes over 100 fiery recipes from cuisines around the world.'
The cuisines of China, India, Africa, Spain, Portugal, England, and France merge with the indigenous traditions of Carib and Arawak Indians in the cooking of these islands. Also included are tips for travel and restaurants, major festivals and sources for special ingredients.
From the editors of "The Whole Chile Pepper" magazine, this is a book on chile peppers, its history and lore. It explains how to grow them, it gives 150 recipes from Latin America, the Caribbean, Africa and Asia and it includes a guide to chile varieties.
The first part of the book focuses on the main ingredients that give the world's food its spice: Ginger, Horseradish, Wasabi (The Roots); Chile Peppers and Chile Products (The Pods); Mustard, Black Pepper, and other Peppercorns (The Seeds). Each ingredient is thoroughly examined in terms of its horticulture and history, along with advice on how to ...
DeWitt and Wilan, the producers of the National Fiery Foods Show, have collected the best recipes from Fiery Food exhibitors using hot sauces, salsas, jerk pastes, mustards, jellies, and chutneys. This resource includes listings for mail order sources, retail shops, books on hot subjects, and information on the history and trends of fiery foods.
This comprehensive pictoral guide to Capsicum identification provides a fine color photograph and a detailed description for each of hundreds of peppers from Mexico, Hungary, Thailand, Malaysia, Taiwan, Guatemala, Trinidad, Jamaica, Cayman Islands, and numerous locations in the US. The peripatetic,
Written in a chatty tone, this book begins with a brief history of this herbal remedy before discussing the compound capsaicin, the chemical that makes chili peppers hot, while also stimulating circulation and aiding digestion.
A must-have cookbook for every red-hot lover of spicy food, The Hot Sauce Bible is packed with detail on more than 1,700 sauces and brims with folklore, anecdotes, and more.
Dave de Witt fans the flames of desire with this collection of 75 international recipes - many of them vegetarian - for soups, chiles, stews and other fiery one-pot meals for chile pepper fans. Whether it's a full-blooded family meal or a nudist beach barbecue, there are enough easy, go-right-ahead meals to quench the fire of every heat-lover's ...
As the great chile movement expands, chileheads continue to look for ways to spice up everything from breakfast to desert. In "Sweet Heat", Dave DeWitt and Melissa Stock, of "Chile Pepper" magazine, pay tribute to the newest novelty in chile mania--fiery deserts. Included are more than 150 recipes for drinks, candies, breads, cakes, pies and tarts ...
Never again will meatless meals be bland and uninteresting. For this sizzling collection, "Hot & Spicy" expert Dave DeWitt--who also just happens to be the editor of Chile Pepper magazine--presents 150 fiery and healthful recipes, organized in an easy-to-use format with clever drawings and sidebar stories sprinkled throughout.
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.
Caribbean food has been steadily gaining in popularity over the years, especially among those who travel to the Caribbean. This book is a feast for those who hunger for a tropical getaway in their own kitchen. Home chefs can create sublime pastas that tickle the mouth, sultry side dishes that moisten the eyes, and wickedly hot main dishes that ...
This collection complements these spicy-dish specialists' favorite recipes for seafood, beef, chicken, and cheese entrees with tantalizing salsas, salads, soups, and stews. Selections include Spicy Lamb Carnitas, Southwestern Crab Louie, Cream of Jalapeno Soup with Shredded Chicken, Roasted Corn and Crab Bisque, and Grilled Pinon Lamb Chops.
At last, a food history-based cookbook that captures the spirit and the flavors of evolving cuisines from the American Southwest! From southwestern Texas through New Mexico and on to Arizona, discover the Southwest's culinary history, unique ingredients, and flavorful recipes. The recipes include many incarnations of enchiladas and chili con carne ...
All across the country, weekend after weekend, regional chili cook-off rivals vie for recognition as the best of the best. Learn the secrets of award-winning chili cooks and get a flavor for their arcane art and culture as Hot & Spicy Chili captures the atmosphere of a championship chili cook-off.
Get acquainted with one of the most distinctive flavors the chile world has to offer: the fruity, hot habanero. This die-cut little book offers approximately thirty recipes, from the basics (Essential Habanero Hot Sauce) to the unexpected (Creole Peanut Soup-a West African-influenced treat with habaneros, peanut butter, tomatoes, and coconut milk) ...
Even the most creative cooks sometimes need to spice up their menus, and there's nothing like a fiery flavour to add a kick to ho-hum cuisine. From chillies and chipotle to wasabi and ginger, every culture has its own way of making food that sizzles with excitement. In "The Spicy Food Lover's Bible" renowned fiery foods experts Dave DeWitt and ...
This text presents 30 recipes that aim to enable the keen cook to get acquainted with the hot and fruity habanero chilli pepper. It includes advice on how to smoke your own chipotles, or store your own dried chillies.
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