Hot, Hot, Hot: Cooking with Fire and Spice
NB: This is a secondhand book in very good condition. See our FAQs for more information. Please note that the jacket image is indicative only. A description of our secondhand books is not always available. Please contact us if you have a question about this title.
Author: Paul Gayler
Format: Paperback
Number of Pages: 160
For everyone who likes their food hot and spicy, this trailblazing collection will excite and ignite your palate in a whirlwind tour around the spice world. Drawing inspiration from five continents, Paul Gayler combines the tastes and techniques from different cuisines in over 150 innovative recipes for soups and starters, fish and seafood, meat, vegetables, salad, pasta, rice and even bread. By skilfully layering ingredients such as slow-burn ginger, explosive jalapeno and tempering lemongrass, these recipes use chillies and other fiery spices to add interest, and not just fire, to aromatic, perfectly-balanced dishes. If you are a real chilli afficionado, you may want to plunge straight into Fiery Keralan Chicken or Prawns Piri-Piri, yet the Celeriac and Mustard Soup or the Cioppino give you a gentle warming glow as you acclimatise to the really hot stuff.The full repertoire of ingredients, fresh and dried, are introduced with complete descriptions in The Hot Store Cupboard. This section explores origins and uses, looks particularly at the unique spice blends of China and India and contains essential advice on buying, storing and preparing chillies. Together with photographer Gus Filgate, Paul Gayler has created a book that will set your senses ablaze raising not only the heat but also standards of culinary excellence in your kitchen.
Author: Paul Gayler
Format: Paperback
Number of Pages: 160
For everyone who likes their food hot and spicy, this trailblazing collection will excite and ignite your palate in a whirlwind tour around the spice world. Drawing inspiration from five continents, Paul Gayler combines the tastes and techniques from different cuisines in over 150 innovative recipes for soups and starters, fish and seafood, meat, vegetables, salad, pasta, rice and even bread. By skilfully layering ingredients such as slow-burn ginger, explosive jalapeno and tempering lemongrass, these recipes use chillies and other fiery spices to add interest, and not just fire, to aromatic, perfectly-balanced dishes. If you are a real chilli afficionado, you may want to plunge straight into Fiery Keralan Chicken or Prawns Piri-Piri, yet the Celeriac and Mustard Soup or the Cioppino give you a gentle warming glow as you acclimatise to the really hot stuff.The full repertoire of ingredients, fresh and dried, are introduced with complete descriptions in The Hot Store Cupboard. This section explores origins and uses, looks particularly at the unique spice blends of China and India and contains essential advice on buying, storing and preparing chillies. Together with photographer Gus Filgate, Paul Gayler has created a book that will set your senses ablaze raising not only the heat but also standards of culinary excellence in your kitchen.
Description
NB: This is a secondhand book in very good condition. See our FAQs for more information. Please note that the jacket image is indicative only. A description of our secondhand books is not always available. Please contact us if you have a question about this title.
Author: Paul Gayler
Format: Paperback
Number of Pages: 160
For everyone who likes their food hot and spicy, this trailblazing collection will excite and ignite your palate in a whirlwind tour around the spice world. Drawing inspiration from five continents, Paul Gayler combines the tastes and techniques from different cuisines in over 150 innovative recipes for soups and starters, fish and seafood, meat, vegetables, salad, pasta, rice and even bread. By skilfully layering ingredients such as slow-burn ginger, explosive jalapeno and tempering lemongrass, these recipes use chillies and other fiery spices to add interest, and not just fire, to aromatic, perfectly-balanced dishes. If you are a real chilli afficionado, you may want to plunge straight into Fiery Keralan Chicken or Prawns Piri-Piri, yet the Celeriac and Mustard Soup or the Cioppino give you a gentle warming glow as you acclimatise to the really hot stuff.The full repertoire of ingredients, fresh and dried, are introduced with complete descriptions in The Hot Store Cupboard. This section explores origins and uses, looks particularly at the unique spice blends of China and India and contains essential advice on buying, storing and preparing chillies. Together with photographer Gus Filgate, Paul Gayler has created a book that will set your senses ablaze raising not only the heat but also standards of culinary excellence in your kitchen.
Author: Paul Gayler
Format: Paperback
Number of Pages: 160
For everyone who likes their food hot and spicy, this trailblazing collection will excite and ignite your palate in a whirlwind tour around the spice world. Drawing inspiration from five continents, Paul Gayler combines the tastes and techniques from different cuisines in over 150 innovative recipes for soups and starters, fish and seafood, meat, vegetables, salad, pasta, rice and even bread. By skilfully layering ingredients such as slow-burn ginger, explosive jalapeno and tempering lemongrass, these recipes use chillies and other fiery spices to add interest, and not just fire, to aromatic, perfectly-balanced dishes. If you are a real chilli afficionado, you may want to plunge straight into Fiery Keralan Chicken or Prawns Piri-Piri, yet the Celeriac and Mustard Soup or the Cioppino give you a gentle warming glow as you acclimatise to the really hot stuff.The full repertoire of ingredients, fresh and dried, are introduced with complete descriptions in The Hot Store Cupboard. This section explores origins and uses, looks particularly at the unique spice blends of China and India and contains essential advice on buying, storing and preparing chillies. Together with photographer Gus Filgate, Paul Gayler has created a book that will set your senses ablaze raising not only the heat but also standards of culinary excellence in your kitchen.
Hot, Hot, Hot: Cooking with Fire and Spice
$12.00