Fire and Spice [Hardcover]

Jacki Passmore (Author)

Book Description

Publication Date: August 1996

A treasure trove of Dylanology

Influential, enigmatic, outspoken, ever-changing...these are just a few of the words used to describe America's greatest songwriter, "Bob Dylan". No one has been more prolific, more honored, and more revered; no one has inspired such devoted fans who hang on his every changing word and many changing moods. Yet many of the basic facts of Dylan's life and career have been shrouded in mystery -- a mystery he has helped to perpetuate. Clinton Heylin pulls back the mask to reveal the real Dylan, from the facts of his life through recording sessions, tours, and performances.
-- Includes the most up-to-date information on Dylan's career, including complete recording data
-- Heavily illustrated with rare photos, posters, and other memorabilia

Editorial Reviews

Amazon.com Review

There's hot food, and then there's hotter still. Lovers of the latter should find Jackie Passmore's Fire & Spice a chile-fueled windfall. Passmore, an award-winning cookbook author, has traveled widely in Thailand, Malaysia, China, and India, tasting, cooking, and collecting recipes. More than 200 of these appear in this aptly titled book that celebrates Asian culinary exuberance.

Following a chile guide and an ingredient glossary listing everything from aamchur (ground dried green mango), to wasabi (the pungent Japanese root), Passmore divides the recipes among chapters such as "Soups and Salads," "Greens and Grains," and "Main Flavors: Beef and Lamb." Recipes for savory dishes, which include Singapore Chili Crab, Szechwan Piquant Chicken, and Thai Pork and Long Beans in Hot Chili Sauce, are followed by those for sweets, some chile-spiked but nonetheless cooling. The heat quotient of most of the recipes is indicated, as is their preparation time, and all are accessible. Small essays, like "Balinese Beginnings," are scattered throughout the text; they recount Passmore's evolving love affair with hot, while providing a cook's-eye-view of the countries where the incendiary is home. --Arthur Boehm --This text refers to an out of print or unavailable edition of this title.

Product Details

• Hardcover: 298 pages
• Publisher: John Wiley & Sons Inc; First Edition edition (August 1996)
• Language: English
• ISBN-10: 002860282X
• ISBN-13: 978-0028602820
• Product Dimensions: 9.2 x 7.2 x 1.1 inches
• Shipping Weight: 1.6 pounds
• Average Customer Review: 5.0 out of 5 stars  See all reviews (1 customer review)
• Amazon Best Sellers Rank: #1,396,678 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

6 of 7 people found the following review helpful:

5.0 out of 5 stars Fire and spice: Cooking for fun, December 14, 1999

By 

G. Ritter (Michigan, USA) - See all my reviews

This review is from: Fire & Spice (Paperback)

Fire and spice has a great variety of things to make and try and most all of them are very very good. Of course you have to like Thai, Chinese, and other rather spice (and/or hot) foods.

Most recipes are easy to put together and are in general highly modifiable according to taste.

Try the Twice Cooked Pork, Beef w/ Orange Rind and Szechuan Peppercorns, and Chengtu Chicken. Try them all!

Well worth the price, which was a bargain anyway.