Peruvian Walnut Chicken, Guyana Pepperpot Soup, Gallo Pinto with Hot Sauce from Costa Rica, Nicaraguan Jalapeno Pork Salad--this collection is a Latin American tour de force. Other hot recipes include Carne Quisado from Guatemala, Choriza Sausage from Argentina, and Duckling with Spicy Wine Sauce from Colombia.
Book Description
Editorial Reviews
From Library Journal
The Chile Pepper magazine gang is back again with more hot stuff. DeWitt and his colleagues are the authors of many other cookbooks on spicy cuisines, and DeWitt's new PBS series will premiere in early 1995. This collection includes recipes from all over Central and South America, from salsas and appetizers to desserts and drinks. The emphasis on heat will attract the growing audience of chile lovers; however, because there are few recent general cookbooks on this area, other than Felipe Rojas-Lombardi's excellent The Art of South American Cooking (LJ 10/15/91), Hot and Spicy should have broader appeal as well. For most collections.
Copyright 1994 Reed Business Information, Inc.
Copyright 1994 Reed Business Information, Inc.
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Most Helpful Customer Reviews
6 of 7 people found the following review helpful:
4.0 out of 5 stars
Treasure Trove of Sumptious South American Cuisine,
By storm@mindless.com (Seattle, WA) - See all my reviews
This review is from: Hot & Spicy Latin Dishes: The Best Fiery Food from Las Americas (Paperback)
This book was filled with anecdotes and anthropological points of view of the history and cultures that created these dishes. What I found very useful about the listings was that each recipe was put into its own country category, and sometimes even it's city of origin. It had many recipes that were not mainsteam, restaurant fair, but more the home-cooking of latin american people, which I like. I also liked the fact that they used chiles that are not found in the US, but gave you substitutions of chiles that are available there.
3.0 out of 5 stars
easy, spicy, latin,
By MV (East Bay, CA) - See all my reviews
This review is from: Hot & Spicy Latin Dishes: The Best Fiery Food from Las Americas (Paperback)
These are rather unusual recipes for the usual palate--I don't know how accurately they reflect the original dishes but they range from Bolivian to Peruvian to Amazonian dishes. Many of them, recipes I've never seen elsewhere. Most ingredients are available (especially in latin markets) but the variety of chiles used may be difficult for many people to replicate. At the front of the book is a short explanation of the beginning of this cuisine in Latin America, but I would have appreciated possible substitutions if you can't find a particular chile. Lots of meat and fish dishes. And some dishes call for things like steak sauce or worcestershire sauce, which clearly aren't native to Latin America but they must be used to imitate flavors. The recipes themselves are quite simple and don't tend to have long lists of ingredients. This is not a difficult cookbook and this isn't nuevo Latin cuisine. But, simple, spicy food. This is a cookbook for someone looking for an easy introduction to spicy latin food without relying too much on authenticity.
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