Big Flavors of the Hot Sun: Recipes and Techniques from the Spice Zone (Hardcover)

by Chris Schlesinger (Author), John Willoughby (Author), Alan Witschonke (Illustrator)

Editorial Reviews

Amazon.com Review
From one searing national cuisine to the next.

Product Description
More than 240 original and innovative recipes--simple to prepare, healthful, bursting with flavor--are derived from the cuisines of hot-weather places and range from unusual spice-and-seafood combinations to complexly flavored dishes.

Product Details

• Hardcover: 416 pages
• Publisher: William Morrow & Co; 1st edition (June 1994)
• Language: English
• ISBN-10: 0688118429
• ISBN-13: 978-0688118426
• Product Dimensions: 9.8 x 7.1 x 1.6 inches
• Shipping Weight: 2.4 pounds
• Average Customer Review: 5.0 out of 5 stars See all reviews (10 customer reviews)
• Amazon.com Sales Rank: #610,682 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

9 of 9 people found the following review helpful:

5.0 out of 5 stars The title says it all. Fusion cooking on and off the grill., December 4, 1997

By	[e-mail] (Cleveland, Ohio) - See all my reviews

This is one of my favorite cookbooks, and is the first one I turn to when looking for inspiration. The recipes are written with humor and use a creative fusion of tastes and flavors from Asia, Latin America and the Southern United States. Jake's barbeque rub and the mango chutney are now firmly a part of my repertoire. The recipes are largely intended for the grill, but most will work well indoors. I also own and recommend their other two cookbooks.

6 of 6 people found the following review helpful:

5.0 out of 5 stars This is a must-have cookbook, May 22, 2001

By	Lisa Thomas (Aldenham, Herts United Kingdom) - See all my reviews

I have a collection of over 300 cookbooks and funny enough, end up using about 1/2 dozen on a regular basis. This is one of those must-have cookbooks. How it ever went out of print I don't know. The recipes are unique, interesting, use ingredients in unusual combinations, to great effect. Superb barbecue recipes and wonderful meat rubs. Can transform a Sunday roast into something very special, without a lot of work. Many of the recipes are quite easy to prepare and look elegant. I always get great compliments when I cook from this book.

5 of 5 people found the following review helpful:

5.0 out of 5 stars First, Last, Best, February 25, 2002

By	Jeffrey I Wopperer (Woodside, NY United States) - See all my reviews

This book was the first cookbook I bought after the predictable Joy of Cooking. I bought it at Chris's Cambridge retaurant, The East Coast Grill- which is perhaps my favorite Boston eatery (and I've been to all the best in the area). I've gone on to buy several books concerned with Fusion Cooking, many of which just collect dust these days. I keep returning to this book. Of all my books (the collection has grown immensely since then) this has become one of the stained and ragged standards in the repertoire. The section on spice rubs is fantastic. The overall layout is simple and user friendly. The history and description is interesting while being concise. Anyone who spends a little time with this book will undoubtedly walk away with a broader appreciation of cuisine.