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Jane Butel's Hotter Than Hell: Hot & Spicy Dishes from Around the World Mass Market Paperback – August 1, 1994


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Product Details

  • Mass Market Paperback: 208 pages
  • Publisher: HP Trade; Revised edition (August 1, 1994)
  • Language: English
  • ISBN-10: 1557880964
  • ISBN-13: 978-1557880963
  • Product Dimensions: 9.2 x 7.5 x 0.6 inches
  • Shipping Weight: 15.4 ounces
  • Average Customer Review: 4.0 out of 5 stars  See all reviews (9 customer reviews)
  • Amazon Best Sellers Rank: #2,362,986 in Books (See Top 100 in Books)

Editorial Reviews

From Library Journal

Butel's "hell" is undefined, but her recipes are pungent, often imaginative, and just what she says: Hot! Instant Bloody Marias, actually cherry tomatoes dipped in tequila and then in a dry hot pepper seasoning mixture, divided my guests into two camps: those who wanted more and those who thought the rest of us were crazy. It's not just the various peppers and chiles, but horseradish, ginger, garlic, onions, Mexican oregano, and a broad range of other seasonings used to achieve a multilayered flavor in her recipes. Butel, an an experienced author and lover of spicy foods, wisely includes a few desserts and both soothing and fiery beverages. A fiendish success. SP
Copyright 1987 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.

More About the Author

Jane Butel, the first to write about southwestern cooking, is an internationally recognized authority on the regional cooking of the American Southwest. In the late 1970's, following a successful career as one of America's top Consumer Affairs executives, she launched her southwestern writing, teaching, television, consulting, and spice business. Her Southwestern Cooking Schools in New Mexico and Scottsdale, Arizona, have garnered high recognition. Bon Appetit magazine selected it as one of the four best in the world and Gayot.com listed her hotel-based schools as the best in the United States and one of the world's top ten.

She also conducts tours to Mexico and Spain. Pecos Valley Spice Co., a trusted source for chiles, spices, and other authentic southwestern ingredients, was founded in 1978. She continues to spice up America's favorite cuisine with recipes from the rich culinary, cultural, and historical heritage of the Southwest. She has written eighteen cookbooks, including Northland's Real Women Eat Chiles, which was just released on March 24, 2006.

Customer Reviews

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See all 9 customer reviews
All recipes are very readable and easy to make.
Dari B. Wayne
We have had this book in our collection of cookbooks for about ten years now.
D. Blankenship
One of the best queso recipes I have ever run across.
John J. Venier

Most Helpful Customer Reviews

9 of 9 people found the following review helpful By Joyce S. Baker on March 20, 2001
Format: Mass Market Paperback
I purchased my "Hotter than Hell" cookbook in 1987 and have since that time, purchased several others for friends who have tasted the recipes I prepared from the book. I have had requests that I prepare "Double Cilantro Roast Pork" when I have invited someone for dinner after having served it to them previously. The ingredients for recipes in the book are: onions, potatoes, garlic, olive oil, different vegetables, cheese, etc. The different peppers, herbs and meat are the only things that someone might have to make a trip to the grocery for. I can't imagine what the "reader from Texas" uses to cook with if she feels the ingredients are "exotic." For anyone who enjoys cooking and trying new recipes, I recommend this cookbook. I am purchasing three(3) today for gifts by request.
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5 of 5 people found the following review helpful By John J. Venier on May 31, 2005
Format: Mass Market Paperback
A terrific cookbook that I have used since 1987. Wonderful dishes. One of the best queso recipes I have ever run across. I have no idea why "A reader" wrote what he or she did since my experience has been the opposite. Jane Butel's directions are clear and very easy to follow and the tastes are authentic. The mole poblano (listed as Turkey Mole) instantly took me back to Old Mexico where I fell in love with the sauce. I have never written a review before and have not felt compelled to do so until now. Jane, if you read this, thanks for all the great dishes!
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3 of 3 people found the following review helpful By Dari B. Wayne on December 13, 2006
Format: Paperback
I love hot food! Marry the intensity of heat with flavor and you have a winning meal at my table. What I enjoy about this book is the diversity of dishes from appetizers through entree's and desserts to drinks that give you a wide vareity of hot and spicy choices. The author, Jane Butel, entices the reader with "I gotta make this titles" like Bitchy Beef Bourguignonne, Dante's Downfall, Tracy's White Trash and Hot to Trot Tarts. All recipes are very readable and easy to make. If you are a seasoned HEAT eater or seeking adventurous cooking, then grab Hotter Than Hell and spice up your culinary life.
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3 of 3 people found the following review helpful By Midwest Book Review on June 8, 2005
Format: Paperback
Fans of hot, spicy food need look no further for flames than Jane Butel's new edition of Hotter Than Hell: Hot & Spicy Dishes From Around The World. Now in a new and expanded edition, Hotter Than Hell: Hot & Spicy Dishes From Around The World is an exciting cookbook packed cover-to-cover with tasty and extra-hot cuisine applying spicy ingredients from the Southwest to the Far East. Step-by-step instructions and full-color photographs clearly lay out tongue-on-fire recipes such as Picante Pesto-Topped Oysters on the Half-Shell, Double Mustard-Coated Baked Chicken, Hot Green Beans Vinaigrette, Poppy Seed Torte, and so much more. While heat is the unifying factor, dishes come with quite a bit of added flavor, color photos, and excellent introductory descriptions. A brief guide to (spicy) ingredients and an easy-to-use index complete this zesty cookbook especially recommended for those who like fire in their flavor!
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Format: Mass Market Paperback
We have had this book in our collection of cookbooks for about ten years now. We use it quite often and have prepared a number of recipes from it, all quite successfully. The primary reason we value the book though is for the chapter which covers condiments and sauces...especially the sauces! This chapter includes such delights as:

Hot Salt
Hot Oil
Hot Pepper Butter
Hot Tempura Sauce
Very Hot Shrimp Cocktail Sauce
Margarita Jalapeno Salsa
Ranchero Sauce
Green Sauce
Beer Garden Spread
Jalapeno Hollandaise
Chile Mayonnaise
Jalapeno Jelly
Pickled Jalapenos
Piccalilli Relish (New Mexico Style)

Among our favorite dishes found in this book are Jugged Hare (Hasenpfeffer), or a variation on the traditional dish. I cannot say it is as good as my mother's preparation, but it is tasty. The Sassy Stroganoff, Mediterranean Roast Pork and Pollo (Mexican Almond Chicken in Green Sauce) are some of our favorites. Note that this book contains more than Hispanic dishes...India, Oriental, African, etc. are all given a nod.

Now potential buyers and readers take note here. This IS NOT a recipe book for beginners! My wife and I have been cooking together for about 47 years now and do have a bit of formal training; picked up here and there. (We are by no means expert chefs, but then again, we did not just fall of the back of a turnip wagon either). Everyone has to start somewhere and this book is probably not the best book to begin a cooking career with. Many of the recipes here are a bit complicated. Many require a tremendous amount of prep work; prep work done right, to make the dish come out the way it is suppose to. There are some ingredients required that may be difficult for some to find.
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