Customer Reviews

Heat Wave!: The Best of Chile Pepper Magazine : 200 Great Recipes from Hot & Spicy World Cuisines

5 star:		(2)
4 star:		(1)
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You won't ever get e better book on the subject. I think somebody should publish it again. If I ever get another one I won't ever lend it out again. If you can find one it will be well worth the price you pay for it.

Chile lovers who are ready to tackle more complex recipes will enjoy this cookbook with some really unique and traditional recipes ranging from shrimp creole to the more unusual kula greens with ginger chile. The book begins with salsas and sauces and through a range of meat dishes, vegetarian options and desserts. Spices dominate but there are many unusual ingredients--that even today may be difficult to find (candied tamarind anybody?). But, many of the unusual ingredients include possible substitutes (for example, use foil for banana leaves). Many of the dishes are complex with many ingredients and multiple steps but the outcomes, at least the ones I've tried, have been really tasty. the pork cooked in the Pibil method is very tasty and an unusual version of pulled pork. Goat cheese filled poblanos rellenos on black bean and sirloin chile was very good but lots of work.

There are no pictures in the book. Its simply bound on plain paper but there are little sidebars on chiles and history that are interesting and useful, including tips on cooling heat or soothing burns from chiles (use cooking oil).

This book has many good recipes that I have made over and over. While the book caters to lovers of spicy food, the recipes can easily be adjusted to also appeal to non-chileheads. The recipes are full of wonderful flavors, not just heat, and cover a variety of dishes from various cuisines. It is one of my favorite cookbooks, and worth a lot more than it sells for. I highly recommend this book.