Chiles are established kitchen basics the world over whether fresh, dried, powdered, or pureed. Some chiles are piercingly hot; others bring a fruity warmth to foods. All this variety is explored here in 30 delicious recipes.
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About the Author
Clare Gordon-Smith is the Food Editor of the award-winning British women's magazine, Marie-Claire. She was previously the Food Editor for Prima Magazine, and has also worked on the prestigious food magazines Taste and A la Carte. All Clare's dishes bear her special trademark - they are always quick and easy to prepare, with maximum impact on the eye and on the palate. Her food is just like she is - modern, innovative and full of fun!
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