Eat the Heat [Paperback]

Jonas Borssen (Author)

Book Description

Publication Date: January 1, 1998

After thoroughly conquering the American, Asian, and African continents, the hot pepper moves to Europe in this playful little book of chile facts, tips, and close to 300 recipes that put a slightly different spin on some familiar ingredients. Includes a roast pepper- and paprika-spiked Beef Budapest, sophisticated Roasted Garlic and Mango Chutney, and Corn Brioche Muffins hoppin' with jalapeno. Full color throughout .

Product Details

• Paperback: 160 pages
• Publisher: Ten Speed Press (January 1, 1998)
• Language: English
• ISBN-10: 0898159490
• ISBN-13: 978-0898159493
• Product Dimensions: 8.2 x 5.3 x 0.7 inches
• Shipping Weight: 12 ounces
• Average Customer Review: 4.5 out of 5 stars  See all reviews (2 customer reviews)
• Amazon Best Sellers Rank: #3,005,214 in Books (See Top 100 in Books)

More About the Author

Discover books, learn about writers, read author blogs, and more.

Customer Reviews

Most Helpful Customer Reviews

3 of 3 people found the following review helpful:

5.0 out of 5 stars A creative, colourful book, June 10, 1999

By A Customer

This review is from: Eat the Heat (Paperback)

This book almost reads like a novel! Jonas Borssén obviously loves chiles and his enthusiasm is infectious. I particularly loved the Mango Salsa ( and so did 30 other people at a dinner party). The Salmon Ceviche is spectacular. Goat Cheese Chile Relleno is simply out of this world! As if the book itself wasn't enough, the colour photos are excellent. This is a great book for one's library, both from a culinary and aesthetic point of view.

5 of 6 people found the following review helpful:

4.0 out of 5 stars Eat The Heat, June 9, 2000

By 

Jayson (Rancho Santa Margarita, ca, United States) - See all my reviews
(VINE VOICE)    (REAL NAME)   

This review is from: Eat the Heat (Paperback)

A Swede who knows chili's? Believe it! Swedish Chef, Jonas Borssen, has written a fabulous book/cook book on the use of chili's that may put other chili books to shame.

Upon opening this colorful book, you will get a great history lesson that spans the globe on the introduction of Chili's from their discovery, their inclusion in many cultures, and finally how they made it to your table. Very fascinating. Reads like a National Geographic article.

Also included are very helpful tips on Chili preparation for the many varying types, their descriptions along with pictures, heat rating, and what dishes they are best suited for. Very well done!

The pictures and graphics are very clean and colorful and lend a lot to this book. The recipes are plentiful and cover the whole spectrum of foods and styles. This is just not a 'southwestern' cookbook. And for those who have trouble finding just the right Chili....no fear...the author includes many address's and phone number's in which to contact specialty stores.

The 'only' drawback, if it can even be considered one, is that some of the recipes are not for the timid in terms of preparation. You may want to be an intermediate level 'chef' to attempt some of these, but there are many novice level dishes as well. Looking forward to many of the glazes, salsas, chutney's, and marinades in this one!