Red Hot Cook's Encyclopedia of Fire and Spice

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Description: Spices have been prized for centuries -- in fact, they were once valued as highly as gold. Today, they are essential culinary ingredients in every part of the world, used to sharpen the appetite and titillate the palate. 

This taste-bud tingling collection of recipes shows how to add fragrant aroma, piquancy or fiery flavour to any dish. Explore scorching salsas, relishes and dips, spicy soups, sizzling appetizers and snacks, fiery fish and seafood, poultry and meat dishes with a touch of fire, flame-filled pasta, rice and noodle main dishes, vibrant vegetarian and side dishes, piquant salads, and sweet and spicy desserts and drinks. 

An extensive illustrated introduction describes the many types of chillies and chilli products available, and offers tips for storing and preparing fresh and dried chillies. Make your own curry powders and pastes, spice mixtures, sambals and masalas to give your food that authentically spicy taste. 

Over 340 delicious recipes and 1500 step-by-step photographs combine to tell you all you will ever need to know about spicing up your meals and discovering a new world of red hot flavours. With a thorough introduction describing the individual spices, spice mixtures, pastes and sambals used throughout the book. this will be an invaluable reference and source of inspiration for spice-lovers everywhere. 

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Condition: Good condition.