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Big Flavors of the Hot Sun: Recipes and Techniques from the Spice Zone Hardcover


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Product Details

  • Hardcover: 416 pages
  • Publisher: William Morrow & Co; 1st edition (June 1994)
  • Language: English
  • ISBN-10: 0688118429
  • ISBN-13: 978-0688118426
  • Product Dimensions: 1.8 x 7.5 x 10.5 inches
  • Shipping Weight: 2.4 pounds
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (12 customer reviews)
  • Amazon Best Sellers Rank: #560,612 in Books (See Top 100 in Books)

Editorial Reviews

Amazon.com Review

From one searing national cuisine to the next.

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Customer Reviews

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I keep returning to this book.
Jeffrey I Wopperer
This is a great book for those looking to spice up their grilling or cooking experience.
Gene D
I always get great compliments when I cook from this book.
Lisa Thomas

Most Helpful Customer Reviews

12 of 12 people found the following review helpful By ewevans@cyberdrive.net on December 4, 1997
Format: Hardcover
This is one of my favorite cookbooks, and is the first one I turn to when looking for inspiration. The recipes are written with humor and use a creative fusion of tastes and flavors from Asia, Latin America and the Southern United States. Jake's barbeque rub and the mango chutney are now firmly a part of my repertoire. The recipes are largely intended for the grill, but most will work well indoors. I also own and recommend their other two cookbooks.
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10 of 10 people found the following review helpful By Lisa Thomas on May 22, 2001
Format: Hardcover
I have a collection of over 300 cookbooks and funny enough, end up using about 1/2 dozen on a regular basis. This is one of those must-have cookbooks. How it ever went out of print I don't know. The recipes are unique, interesting, use ingredients in unusual combinations, to great effect. Superb barbecue recipes and wonderful meat rubs. Can transform a Sunday roast into something very special, without a lot of work. Many of the recipes are quite easy to prepare and look elegant. I always get great compliments when I cook from this book.
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9 of 9 people found the following review helpful By motten5597@aol.com on July 14, 1998
Format: Hardcover
First there was the Bible, then came "Big Flavors of the Hot Sun."....this is the greatest cookbook since the other ones that Chris and John wrote. The recipes are spicy or mild, always interesting, and cover all of those funny spices and herbs that you don't know what to do with. It's a blast! ...and I can't imagine being without it.
Their recipes are so good...like the grilled pineapple or the chicken thigh quesadillas...they're experimental, complete, and are guaranteed to "wow" your guests. Buy it NOW.
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8 of 8 people found the following review helpful By Jeffrey I Wopperer on February 25, 2002
Format: Hardcover
This book was the first cookbook I bought after the predictable Joy of Cooking. I bought it at Chris's Cambridge retaurant, The East Coast Grill- which is perhaps my favorite Boston eatery (and I've been to all the best in the area). I've gone on to buy several books concerned with Fusion Cooking, many of which just collect dust these days. I keep returning to this book. Of all my books (the collection has grown immensely since then) this has become one of the stained and ragged standards in the repertoire. The section on spice rubs is fantastic. The overall layout is simple and user friendly. The history and description is interesting while being concise. Anyone who spends a little time with this book will undoubtedly walk away with a broader appreciation of cuisine.
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5 of 5 people found the following review helpful By A Customer on July 1, 2002
Format: Hardcover Verified Purchase
This is easily the best cookbook I've ever seen. Bold, assertive flavors without the trendy nonsense. I was going to puchase books on foods of India, Asia, and other torrid zones, but this one fills all my needs and is moron easy to boot? How's that for self-deprecating?
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5 of 5 people found the following review helpful By Mary on August 23, 2000
Format: Hardcover
I won my husband's heart with indian chicken stew. I agree with the other review: Why oh why is this book out of print!? Makes me value my copy more. Exlporing this book makes one a more adventurous cook.
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