Fire and Spice Cookbook: 200 Hot and Spicy Recipes from the Far East
Fire and Spice Cookbook: 200 Hot and Spicy Recipes from the Far East brings you recipes from China to Thailand. Recipes utilize chili and pepper flavor to offer a fire and spice experience. Dishes like Scallop and Cilantro Dumplings in Lemon Grass Cream Sauce, Thai Saute Chicken with Basil, Korean Barbecued Beef Ribs, and Chili Mango Sorbet are a sampling of the recipes inside this cookbook.
Format: Hardcover with dust jacket, 298 pages.
Publisher: Schirmer Books
Author: Jacki Passmore
Description: Is chili oil one of your favorite condiments? When you order a spicy dish in a restaurant, do you ask the waiter to make it "extra hot"? Do you consider yourself to be a chili aficionado? If you've answered yes to any of these questions, and you love the flavors of the Far East, then Fire and Spice is the cookbook you've been waiting for.
Award-winning cookbook author Jacki Passmore has spent years traveling across Asia, collecting 200 of the very best hot and spicy recipes. In the chapter introductions, she tells the stories of her culinary adventures. As she traveled the Sichuan region of China, training ground for China's greatest chefs, the dinner banquets included no fewer than 30 courses including the Sichuan hotpot -- everything from oyster mushrooms to freshwater eels are dunked in the Sichuan pepper-spiced broth.
In Malaysia and Singapore the food is cross- cultural, a blend of ingredients and cooking styles from India, China and Indonesia. Curry and rice are eaten in the traditional way, using no cutlery, just the fingers. As Jacki says, "It's a wonderfully drippy, messy experience that I try not to miss on any visit."
In India, restaurant food for tourists is delicious, but the real culinary delights are found in the marketplace, where Jacki sampled the chili-laden vegetarian foods of the South and the pungent mustard oil- cooked foods of the East. In a small Indonesian village, a local family took her into their home where she learned to prepare everything by hand, from husking rice to pounding chilies with salt to make sambal ulek.
Jacki Passmore also discusses ingredients -- peppers, spices and chilies -- including how to buy them and how they are used and served throughout the Far East.
Recipes include vegetarian dishes such as Tofu Indonesian Style, first courses such as Seafood Dumplings in Chili Lime Soup, and fiery grills such as Asian Blackened Tuna with Soy Wasabi Vinaigrette and Thai Barbecued Chicken, just to name a few. Finally, there's a handful of dessert recipes like Black Pepper Ice Cream and Chili Mango Sorbet.
If you're addicted to fiery foods and have been longing for spicy flavors other than the standard Tex-Mex fare, then Fire and Spice is the book for you.
Condition: Good condition.
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