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Gathers spicy recipes for main and side dishes from West Africa, the Caribbean, North Africa, the Near East, India, China, Korea, Mexico, South America, Europe, and Louisiana, and describes the history of chile peppers
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In this sprightly, comprehensive guide, the authors, California food writers, present the history, lore and chemistry of chili peppers and then offer recipes from around the world that call for the hot stuff. The disheswith rankings from zero to three "alarms"are generally standard ones, for example, Chinese kungpao chicken and enchiladas en salsa verde from Mexico, as well as less familiar hot lamb ravioli from Uzbekistan and Tunisian fish with honey and raisins. Instructions are clear and generally not complex, and few exotic ingredients are required. The selection of spicy main dishes is supplemented by recipes for soothing accompanimentsand explanations of why they rarely cool the palate.
Copyright 1986 Reed Business Information, Inc.
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Book Description Doubleday, 1986. Paperback. Condition: New. Never used!. Seller Inventory # P110385191987
Book Description Doubleday, 1986. Paperback. Condition: New. Seller Inventory # DADAX0385191987
Book Description Doubleday, 1986. Condition: New. book. Seller Inventory # M0385191987