|
4 of 5 people found the following review helpful:
4.0 out of 5 stars
Eat The Heat, June 9, 2000
A Swede who knows chili's? Believe it! Swedish Chef, Jonas Borssen, has written a fabulous book/cook book on the use of chili's that may put other chili books to shame.Upon opening this colorful book, you will get a great history lesson that spans the globe on the introduction of Chili's from their discovery, their inclusion in many cultures, and finally how they made it to your table. Very fascinating. Reads like a National Geographic article. Also included are very helpful tips on Chili preparation for the many varying types, their descriptions along with pictures, heat rating, and what dishes they are best suited for. Very well done! The pictures and graphics are very clean and colorful and lend a lot to this book. The recipes are plentiful and cover the whole spectrum of foods and styles. This is just not a 'southwestern' cookbook. And for those who have trouble finding just the right Chili....no fear...the author includes many address's and phone number's in which to contact specialty stores. The 'only' drawback, if it can even be considered one, is that some of the recipes are not for the timid in terms of preparation. You may want to be an intermediate level 'chef' to attempt some of these, but there are many novice level dishes as well. Looking forward to many of the glazes, salsas, chutney's, and marinades in this one!
|
