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Includes recipes from South America, Mexico, the Caribbean, Africa, and Asia, as well as a guide to the hottest spices, culinary lore, and a nutritional analysis for each recipe
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Contemporary vegetarians know how to avoid the monotony of a bland diet by using nature's own flavor stimulant, the fire of the hot pepper. Even meat eaters know the importance of the chile in giving any comestible an unmistakable zip. Robertson surveys a number of world cuisines for dishes that not only follow vegetarian rules but also have the welcome bite of hot peppers or of some other tongue stinger, such as horseradish. All recipes come with a simple one-to-three-flame rating system to measure their relative spiciness. For those who wish to avoid even dairy products, Robertson uses only soy milk and even calls for soy-cheese substitutes for Italian dishes. Caribbean and Asian dishes obviously dominate in this world tour since those are the cuisines most comfortable with plenty of spicing. But American bean-based chilis and Slovakian horseradish condiments remind us that even those seemingly tame national cooking styles are not totally bereft of these attention-grabbing spices. Mark Knoblauch
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Book Description Plume, 1998. Paperback. Condition: New. Never used!. Seller Inventory # P110452278694
Book Description Plume, 1998. Paperback. Condition: New. Brand New!. Seller Inventory # VIB0452278694
Book Description Plume, 1998. Condition: Brand New. New. Seller Inventory # A98740
Book Description Plume, 1998. Paperback. Condition: New. Seller Inventory # DADAX0452278694
Book Description Plume, 1998. Condition: New. book. Seller Inventory # M0452278694
Book Description Condition: New. New. Seller Inventory # M-0452278694