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The Spicy Food Lover's Bible: The Ultimate Guide to Buying, Growing, Storing, and Using the Key Ingredients That Give Food Spice with More Than 250 Recipes from Around the World Hardcover – May 1, 2005

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Product Details

  • Hardcover: 432 pages
  • Publisher: Stewart, Tabori and Chang; First Edition edition (May 1, 2005)
  • Language: English
  • ISBN-10: 1584794119
  • ISBN-13: 978-1584794110
  • Product Dimensions: 8.5 x 1.4 x 9.5 inches
  • Shipping Weight: 2.4 pounds
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (6 customer reviews)
  • Amazon Best Sellers Rank: #1,269,794 in Books (See Top 100 in Books)

Editorial Reviews

From Publishers Weekly

Few foodies are more devoted than those who belong to the fiery food cult. These are the people who keep a bottle of Tabasco in their purses for emergencies, whose palates are never blistered, whose tastebuds never timid. This volume, which catalogs every pepper, chile, curry and mustard known to man, is for them. Beginning with a guided tour through the spice regions of the world and a brief history of the spice trade, it shifts gears about a third of the way through and becomes a cookbook, offering up an eccentric collection of recipes. First come the spice rubs, pastes and blends, from the Moroccan Ras El Hanout, which is "used to flavor tagines, couscous, lamb, and game," to the Southwest Seasoning Rub, which the authors advise sprinkling in a pot of pinto beans. Next up are appetizers and snacks, and then several varieties of main courses, including meat-based selections like Korean Chap Chee and vegetarian mains like Egg Fritters in Chile Sauce. There are even recipes for cool down dishes like the deliciously flan-like Queso Napolitano and an old-fashioned Cucumber Slaw. While these recipes are rather loosely linked-one gets the feeling that the authors included any dish that requires a twist of pepper-they are easy to make, fun to eat and guaranteed to please the most ardent fans of piquant foods.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

About the Author

Dave DeWitt is the publisher of Fiery-Foods & BBQ magazine, the founder/manager of the Fiery Foods trade show and www, and the author of more than 31 cookbooks, including The Whole Chile Pepper Book (Little, Brown, 1990), with more than 100,000 copies in print. He has appeared as an expert on spicy food throughout the broadcast media. Nancy Gerlach, a registered dietitian, was the founding editor of Chile Pepper magazine, and is currently the food editor of Fiery-Foods & BBQ magazine. She has written for many publications and has developed recipes for several of Dave DeWitt's previous books.

Customer Reviews

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Most Helpful Customer Reviews

6 of 6 people found the following review helpful By R. Attorri on November 13, 2006
Format: Hardcover
Some people love it spicy, and others hate it. In fact, spicy food is not just about fire and heat. There is considerable flavor in those spicy ingredients, and introducing these flavors subtley is simply too frightening to many. The best part of this book is the heat rating (1 flame to 5 flame) for each recipe. If you don't think you like spicy food, try some of the 1 flame recipes and introduce yourself to some great cuisine. As your palate becomes more adventurous , you might try some of the hotter dishes. Start with Olive and Artichoke Tapenade, then serve Medallions of Pork with Flamed Cognac and Green Peppercorn Sauce. No one will pull the fire alarm, but they'll all wonder how you learned to cook with so much flavor. This book not only provides recipes from throughout the heat spectrum, but it also draws on the full expanse of international cuisines. You'll get all kinds of ideas that you might not come across in most cookbooks. Enjoy, this book is fun!
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6 of 6 people found the following review helpful By Wendy Schroeder on September 11, 2006
Format: Hardcover
Do you or someone you know love spicy foods? Ginger, horseradish, wasabi, chili peppers and mustard? This is the book for you. Lots of information including history of the foods. This is especially for people who are not afraid to try something different to cook and eat.

Another nice feature is a "recipe heat scale" using flames. One flame is mild, 2 is mild to medium, 3 is medium to hot, 4 is hot. Five is extremely hot for those who like to annihilate their taste buds (I call it the "scorched tongue policy").

My only complaint is there is no photos. I don't expect photos for all the recipes but some would be good to have. It's just a nice bonus.
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1 of 1 people found the following review helpful By Joe Jackson on August 8, 2012
Format: Hardcover Verified Purchase
As with all of Dave Dewitt's books, it is great. Many of the peppers used may not be very common in parts of the US though.
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More About the Author

Dave DeWitt Biography


Dave DeWitt is a food historian and one of the foremost authorities in the world on chile peppers, spices, and spicy foods. He has more than forty-five published books to his credit. Dave is also the producer of the National Fiery Foods & Barbecue Show, the trade/consumer show for the multi-billion dollar Fiery Foods and Barbecue industries, now in its twenty-fifth year.


--B.A. University of Virginia, 1966
--M.A. University of Richmond, 1967

Professional Affiliations:

--President and CEO, Sunbelt Shows, Inc.
--Founding Board Member, The Chile Pepper Institute, New Mexico State University
--Chair, Governing Board of Regents, New Mexico Farm and Ranch Heritage Museum, Las Cruces
--Associate Professor, Adjunct Faculty, College of Agricultural, Consumer, and Environmental Sciences, New Mexico State University, Las Cruces

Current Responsibilities:

--Producer, National Fiery Foods & Barbecue Show, now in its 25th year
--Producer, Scovie Awards Competition, a contest for hot & spicy and BBQ products
--Publisher and editor, the Fiery Foods & BBQ SuperSite at
--Publisher, Burn! Blog

Museum Projects:

Curator, "Edward S. Curtis in New Mexico," Albuquerque Museum, 1984

Media Appearances:

Dave has appeared on a number of national TV shows, including "American Journal," CNN, "The Today Show," "Home with Gary Collins," "Scientific American Frontiers," "Smart Solutions," "CBS Sunday Morning," "Mythbusters," "Extreme Conventions" (Travel Channel), the Martha Stewart Show and many appearances on The Food Network. He has also been featured in The New Yorker, The New York Times, Los Angeles Times, USA Today, American Way, Smithsonian, and in more than two hundred newspapers across the country. A summary DVD of the appearances is available.


1999. Winner, Best Spice Book in English, World Cookbook Awards at Versailles, for The Chile Pepper Encyclopedia.
2000. Finalist, James Beard Awards, for A World of Curries.
2006. Finalist, IACP Cookbook Awards, for The Spicy Food Lover's Bible.
2008. Winner, Best Cookbook, New Mexico Book Awards, for Cuisines of the Southwest.
2008. Winner, Best Adventure Novel, New Mexico Book Awards, for Avenging Victorio.
2010. Winner, Best New Mexico Book, New Mexico Book Awards, for The Complete Chile Book.
2011. Winner, Best Cooking Book, New Mexico Book Awards, for The Southwest Table (tie).
2011. Winner, Best Cooking Book, New Mexico Book Awards, for 1001 Best Hot & Spicy Recipes (tie).