Raising the Heat: Cooking With Fire and Spice

Gayler, Paul

ISBN 10: 1856263738 / ISBN 13: 9781856263733

Published by Kyle Cathie Limited, London, 2000

About this Item

1st Edition: 188 pages, illustrated. Everything you need to know about chilli and other hot spices. Loads of great recipes including, soups, starters, fish, poultry, meat, vegetables, salads, pasta, rice, bread, sauces and spice mixes. Original covers in unclipped dust jacket, contents clean. Quantity Available: 1. Shipped Weight: Under 1 kilogram. Category: Cooking, Wine & Dining; ISBN: 1856263738. ISBN/EAN: 9781856263733. Pictures of this item not already displayed here available upon request. Inventory No: 4286.

Seller Inventory # 4286

Bibliographic Details

• Title: Raising the Heat: Cooking With Fire and Spice
• Publisher: Kyle Cathie Limited, London
• Publication Date: 2000
• Language: English
• ISBN 10: 1856263738
• ISBN 13: 9781856263733
• Binding: Hardcover (Original Cloth)
• Edition: First Edition.
• Condition: Very Good
• Dust Jacket Condition: Good
• Seller catalogs:
  • Cooking, Wine & Dining

About this title

Synopsis

This work provides a range of recipes from around the world which contain a variety of spices. They include: Creole crab soup, Moroccan spiced leg of lamb, Mexican squid fajitas, Lebanese avieli rice and English horseradish sauce.

From Publishers Weekly

Gayler (A Passion for Potatoes, Vegetarian Cookbook) brings a passion for spicy cuisine to the home kitchen in this inviting full-color cookbook. Executive chef at the world-renowned Lanesborough Hotel in the U.K., he draws on such diverse locales as Singapore, Malaysia and Mexico for inspiration. Gayler describes his key ingredients in the opening "hot store cupboard," explaining the heat factor and storage procedures for various spices. His soups and starters include the easy-to-prepare Spicy Channa (roasted chickpeas) and the simple Marinated Goat Cheese, which relies on Dijon mustard for its kick. Gayler also covers fish and seafood with recipes for Jerk Mackerel, Roasted Salmon and Asian Blackened Monkfish. Poultry and meat dishes (like Fiery Keralan Chicken or the Braised Lamb Kidneys) and vegetables (Sweet and Sour Baby Onions, Chargrilled Baby Eggplants) also get their due. He rounds out the book with salads and chapter on pasta, rice and bread, which is full of interesting concoctions from Shiitake and Butternut Squash Orzotto to Hoppin' John. The book includes a wonderfully thorough section on sauces and spice mixes. Indicating extra spicy dishes with an asterisk and peppering the book with little "Hot Tip" suggestions, Gayler encourages each cook to experiment with spice levels and tolerance. The resulting book is an inspiring riot of color and creativity that takes advantage of the growing interest in fusion cooking and palate-tingling foods.
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