The Book of Hot and Spicy Foods [Paperback]

Louise Steele (Author)

Book Description

Series: Book of... | Publication Date: September 13, 1989

This collection of more than 100 beautifully illustrated step-by-step recipes features traditional favorites such as Mexican Chili con Carne, Indonesian Gado Gado, plus many Indian and Oriental dishes and lots of sizzling new surprises and variations on a theme. 350 color photographs.

Editorial Reviews

From Publishers Weekly

Steele includes 100 recipes that will have the tastebuds tingling and the mouth singing. With so many spices now available in supermarkets, Steele uses the world for her inspiration. The cosmopolitan collection includes Indonesian gado-gado, Indian curries, creole jambalaya, peppered salami salad and vegetable couscous, to name a few. While the bulk of the book is devoted to entrees, Steele also presents recipes for soups, appetizers, piquant desserts and sauces, as well as instructions for making such classic spice mixtures as curry or five-spice powder from scratch. A glossary of spices rounds out a useful book that is both concise and comprehensive.
Copyright 1987 Reed Business Information, Inc.

Product Details

• Paperback: 120 pages
• Publisher: HP Trade (September 13, 1989)
• Language: English
• ISBN-10: 0895866420
• ISBN-13: 978-0895866424
• Product Dimensions: 10.9 x 5.4 x 0.2 inches
• Shipping Weight: 9.6 ounces
• Average Customer Review: 4.0 out of 5 stars  See all reviews (1 customer review)
• Amazon Best Sellers Rank: #1,215,822 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

10 of 11 people found the following review helpful:

4.0 out of 5 stars Nicely illustrated, February 10, 2001

By 

"petersonreviews" (USA) - See all my reviews

This review is from: The Book of Hot and Spicy Foods (Paperback)

The Book of Hot & Spicy Foods is nicely illustrated with color photos, usually four per recipe.

I picked out fourteen recipes to try: Mussel & Saffron Soup, Oriental Gingered Shrimp, Creole Gumbo Pot, Mulligatawny Soup, Chili Bean Tacos, Clam & Shrimp Chowder, Nasi Goreng, Lamb & Mushroom Korma, Ceylonese Chicken Curry, Indonesian Coconut Sauce (for my Indonesian coconuts, of course) Mango Chutney (great with pork roast) Pickled Red Cabbage (serve it with the pork roast) Pickled Cabbage, Berries with Pepper Sauce (an unexpected flavor combination) and Ginger Beer.

These are pretty representative of the book and they're delicious. I wish the book had been longer.