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1,001 Best Hot and Spicy Recipes Kindle Edition

4.3 out of 5 stars 81 customer reviews

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Length: 882 pages Word Wise: Enabled Enhanced Typesetting: Enabled

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Editorial Reviews

Review

"No one knows more about fiery foods than Dave DeWitt." — Steven Raichlen, author of The Barbecue Bible

About the Author

Dave DeWitt has written or coauthored more than 30 books on hot peppers and spicy foods and edited two different magazines devoted to those subjects. He is an adjunct associate professor at New Mexico State University, where he is also a board member of the Chile Pepper Institute. His media company, Sunbelt Shows, Inc., has produced the annual National Fiery Foods and Barbecue Show since 1988. He lives in Albuquerque.

Product Details

  • File Size: 2402 KB
  • Print Length: 882 pages
  • Publisher: Agate Surrey (September 1, 2010)
  • Publication Date: September 1, 2010
  • Sold by: Amazon Digital Services LLC
  • Language: English
  • ASIN: B004OA64KM
  • Text-to-Speech: Enabled
  • X-Ray:
  • Word Wise: Enabled
  • Lending: Not Enabled
  • Enhanced Typesetting: Enabled
  • Amazon Best Sellers Rank: #789,124 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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Customer Reviews

Top Customer Reviews

Format: Kindle Edition Verified Purchase
This book has an amazing amount of info, recipes and technique for hot peppers. Right out of the gate, you can read how to process New Mexico green chiles. This fire-roasted chiles are a staple in our family, and because I am the East Coast holdout and not living in the Southwest like the rest of the clan, I don't have access to the fire-roasted chiles you can buy by the side of the road in the fall season. This book tells you how to make them and store them (for example, they are a low-acid fruit so canning them requires using a pressure canner. Better to freeze them, says the author, and that's what most people do.)

In addition to how to prepare various chiles, you get recipes for chile oil, curries, salsas, chutneys, rubs, condiments, and even drinks. It runs the gamut of dishes from soup to dessert. How about New Mexico bread pudding with Chimayo chile? (They are a mild red chile that make the body of chile con carne and are very rich and flavorful. I sometimes use guajillo chiles as a substitute but they aren't quite the same sweetness. However, most Mexican groceries and even the supermarket have guajillo chiles almost everywhere. You have to mail order the Chimayo chile, but it's worth it.)

This is a really great book, if you are a lover of hot peppers. I found quite a few things I want to make.
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Format: Paperback
The love of spice is something quite universal. "1,001 Best Hot and Spicy Recipes: Delicious, Easy-to-Make, Recipes from Around the Globe" is a guide to those who are looking for the best hot and spicy dishes from all over the planet. With the amount of dishes covering an assortment of of types from vegetarian to meat dishes, to beverages, desserts, and much more. For anyone looking for a wide array dishes with vastly different flavor with the united purpose of spice, "1,001 best Hot and Spicy Recipes" is a wonderful and very highly recommended pick.
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Format: Kindle Edition Verified Purchase
The author is known as "The Pope of Peppers" in the media, which are pretty good credentials for writing a comprehensive book on the use of chile peppers. And it is comprehensive, with almost 900 pages of hot and spicy recipes. Using peppers like the poblano, jalapeño, serrano, habanero, and yellow wax peppers, the recipes include a broad range of dishes, including hot sauces and salsas, beverages, appetizers, salads, soups and stews, pork and beef, poultry, seafood, barbeque, and even desserts. There are also some meatless main dishes for vegans. Each recipe indicates how hot the prepared dish will be on the heat scale - mild, medium, or hot.

The book begins with general information about chile peppers. There are tips on preparing and preserving fresh peppers that are available in the warmer months (freezing and drying are the two main methods).

And by the way, I've always believed that the best way to relieve the burn of hot peppers was with a cold, fizzy soft drink. Not so, says the author. To relieve the burn, use dairy products, the thicker the better. A protein called casein in dairy products strips capsaicin molecules from the receptors in the mouth and tongue, so use heavy cream, sour cream, yogurt, or ice cream to kill the burn.

If you like your food hot and spicy, Dave DeWitt's big book will be a great addition to your cooking library.
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Format: Kindle Edition Verified Purchase
I ordered this on my Kindle to check it out and have decided to buy the hard copy. This is the most all inclusive chili recipe I've found. Love this book! The ingredients are not that hard to find and there are so many choices. I can't say enough good things about this one!
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Format: Paperback Verified Purchase
The book is full of interesting and unique dishes that range from short to long and mild to hot. f you like food with a bite then this book will not let you down. I was surprised actually at just how well written that it was. Highly recommend it and would consider using this particular book as a gift for someone who enjoys cooking with heat.
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Format: Kindle Edition Verified Purchase
I picked this up with some skepticism, in that collections such as this one never seem to cover any one area very well. For what it's worth, in the cuisine areas with which I'm familiar, _1001 Best Hot and Spicy Recipes_ does a great job - and the recipes for other cuisines seem very well set out. The breadth of this collection is pretty breathtaking - there'll be lots here for anyone who enjoys a bit of piquancy in her food. From the wonderful introduction through all of the encyclopedic, well laid-out sections (kitchen essentials, classic sauces/salsas, drinks and snacks, breakfasts/breads, appetizers, salads, soups/stews/gumbos, meaty mains, barbecues, poultry, seafood, meatless mains, veggies/sides, desserts) have detailed but simple recipes involving warm spiciness. Again, Mr. DeWitt does an accurate job on the recipes with which I'm familiar, and there's a good amount of explanation of areas of controversy as well. Gotta love it - this book far outstripped my expectations. My wife and I are enjoying it and we'll likely be giving it to friends/family.
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Format: Kindle Edition Verified Purchase
I read some of the book and like the different collections of hot and spicy recipes from all over the world, very interested.

I think book has some great information on the different spicy foods worldwide and this makes it stand out, it does not just cover local cuisine but stuff from South America, the Caribbean, among other places. So we can basically try to make spicy foods from other places, kind of like a little spicy food tour not just locally but from elsewhere. Great book!
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