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1,001 Best Hot and Spicy Recipes Paperback – October 1, 2010


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1,001 Best Hot and Spicy Recipes + Hot Sauce!: Techniques for Making Signature Hot Sauces, with 32 Recipes to Get You Started; Includes 60 Recipes for Using Your Hot Sauces + The Hot Sauce Cookbook: Turn Up the Heat with 60+ Pepper Sauce Recipes
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Product Details

  • Series: 1,001
  • Paperback: 656 pages
  • Publisher: Agate Surrey (October 1, 2010)
  • Language: English
  • ISBN-10: 1572841133
  • ISBN-13: 978-1572841130
  • Product Dimensions: 9 x 6.3 x 1.7 inches
  • Shipping Weight: 2.6 pounds (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (48 customer reviews)
  • Amazon Best Sellers Rank: #120,504 in Books (See Top 100 in Books)

Editorial Reviews

Review

His 37th book on the topic an encyclopedia of recipes for both vegan and carnivore chili heads is titled '1,001 Best Hot and Spicy Recipes: Delicious, Easy-to-Make Recipes from Around the Globe' (Surrey, 2010). He is certain it is the largest and most comprehensive cookbook on the subject.--Marcia Vanderlip "Columbia Daily Tribune ""

More About the Author

Dave DeWitt Biography

Overview:

Dave DeWitt is a food historian and one of the foremost authorities in the world on chile peppers, spices, and spicy foods. He has more than forty-five published books to his credit. Dave is also the producer of the National Fiery Foods & Barbecue Show, the trade/consumer show for the multi-billion dollar Fiery Foods and Barbecue industries, now in its twenty-fifth year.

Education:

--B.A. University of Virginia, 1966
--M.A. University of Richmond, 1967

Professional Affiliations:

--President and CEO, Sunbelt Shows, Inc.
--Founding Board Member, The Chile Pepper Institute, New Mexico State University
--Chair, Governing Board of Regents, New Mexico Farm and Ranch Heritage Museum, Las Cruces
--Associate Professor, Adjunct Faculty, College of Agricultural, Consumer, and Environmental Sciences, New Mexico State University, Las Cruces

Current Responsibilities:

--Producer, National Fiery Foods & Barbecue Show, now in its 25th year
--Producer, Scovie Awards Competition, a contest for hot & spicy and BBQ products
--Publisher and editor, the Fiery Foods & BBQ SuperSite at www.fiery-foods.com
--Publisher, Burn! Blog

Museum Projects:

Curator, "Edward S. Curtis in New Mexico," Albuquerque Museum, 1984

Media Appearances:

Dave has appeared on a number of national TV shows, including "American Journal," CNN, "The Today Show," "Home with Gary Collins," "Scientific American Frontiers," "Smart Solutions," "CBS Sunday Morning," "Mythbusters," "Extreme Conventions" (Travel Channel), the Martha Stewart Show and many appearances on The Food Network. He has also been featured in The New Yorker, The New York Times, Los Angeles Times, USA Today, American Way, Smithsonian, and in more than two hundred newspapers across the country. A summary DVD of the appearances is available.

Awards:

1999. Winner, Best Spice Book in English, World Cookbook Awards at Versailles, for The Chile Pepper Encyclopedia.
2000. Finalist, James Beard Awards, for A World of Curries.
2006. Finalist, IACP Cookbook Awards, for The Spicy Food Lover's Bible.
2008. Winner, Best Cookbook, New Mexico Book Awards, for Cuisines of the Southwest.
2008. Winner, Best Adventure Novel, New Mexico Book Awards, for Avenging Victorio.
2010. Winner, Best New Mexico Book, New Mexico Book Awards, for The Complete Chile Book.
2011. Winner, Best Cooking Book, New Mexico Book Awards, for The Southwest Table (tie).
2011. Winner, Best Cooking Book, New Mexico Book Awards, for 1001 Best Hot & Spicy Recipes (tie).

Customer Reviews

4.5 out of 5 stars
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See all 48 customer reviews
It has EVERY recipe you could want in here.
E.W.
You can up or down the heat to your taste and this book is a must have for anyone that likes spicy and hot food.
clg
I would recommend this to anyone who enjoys cooking.
BETTY GREGORY

Most Helpful Customer Reviews

7 of 8 people found the following review helpful By Midwest Book Review on February 13, 2011
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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2 of 2 people found the following review helpful By Joanna Daneman #1 HALL OF FAMETOP 10 REVIEWERVINE VOICE on January 16, 2014
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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1 of 1 people found the following review helpful By J. Chambers HALL OF FAMETOP 10 REVIEWER on January 22, 2014
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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4 of 6 people found the following review helpful By jalapenohelen on October 14, 2011
Format: Paperback Verified Purchase
This is a really comprehensive cookbook. It has every type of recipe imaginable in every category. I am a chili head so having this many hot and spicy recipes in one book is wonderful. I would recommend it to anyone who eats hot sauce and hot/spicy foods regularly. There are some recipes that call for items I've never heard of that have to be purchased at a specialty market, but most of them have ingredients from the grocery store. The price was really reasonable. This is a big fat book. If anyone knows hot and spicy, it's Dave Dewitt.
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4 of 6 people found the following review helpful By Maggie on October 16, 2012
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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2 of 3 people found the following review helpful By RiverCat on February 26, 2013
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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2 of 3 people found the following review helpful By GID-B on January 15, 2014
Format: Kindle Edition Verified Purchase
Though I cannot possibly attempt all of these recipes - I can say they're concise and complete. From experience these recipes are worth the effort to make and savour them. I am familiar with quite a few and eagerly anticipate trying some others soon. Definitely recommended for both accuracy and information. Very well done indeed.
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By J.H. on May 15, 2014
Format: Kindle Edition Verified Purchase
I like spicy food. I make my own hot sauce at home from a variety of hot peppers I grow myself. Spicy doesn't mean just HOT. I have to be able to taste my food. That's why I cook in the first place. This book gives me that opportunity. I have a preference for medium heat in the spice department. Yet I can make things as Hot and Spicy as I want using this book. If you love hot stuff, get this book and enjoy.
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