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The World's Best Spicy Food: Where to Find it & How to Make it Paperback – April 1, 2014
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From the Publisher
The World's Best Spicy Food
Where to Find it & How to Make it
Experience the world’s best spicy food with the number one guidebook publisher in the world—Lonely Planet.
- 100 spicy dishes from around the globe, including street snacks, main meals, and condiments
- Includes the history of each dish, as well as travel tips on where and how to experience the real thing
- Follow up to The World’s Best Street Food
For everyone from habanero maniacs to wasabi hotheads
Hot on the heels of best-selling The World’s Best Street Food comes a banquet of fiery dishes from around the globe. Spicy Food offers a tour of cuisines and cultures where climates may vary but the food is always hot. Authored by travel experts and committed foodies, this book evokes the experiences of seeking out and digging into the zeitgeist dishes—from curries to chutneys, salsa to sambals—and where best to enjoy them from Caribbean beach shacks to Shanghai street stalls.
For readers with a yen for adventurous eating as well as adventure travel, Spicy Food offers 100 easy-to-follow recipes and full-color, mouth-watering images that will pique their wanderlust and get their taste buds tingling.
Ema Datse from Bhutan
With a forward by Tom Parker-Bowles
Pepperpot from Guyana
"The tone throughout is equal parts exuberant and instructive, and a glossary at the back lays out a lexicon of delicious masochism. Vivid color photography depicts the foods in context-a Thai market vendor ladling outbowls of the tangy soup; cumin-spiced lamb kebabs sizzling on a grill in Xinjiang, China-and the recipes are, on the whole, very accessible for anyone who can take the heat. As food writer Tom Parker Bowles says in the book's introduction, 'This is realfood, pulsing with vibrancy and delight, bringing a truly happy tear to one's eye.'" (The Wall Street Journal 2014-04-07)
Top customer reviews
Each dish has sections for "What is it", "Origin", "Finding it", and "Tasting". Naturally an ingredient list is included and instructions for making the dish. Being an excellent color book photos of the dishes are included.
There is no effort to address "healthy eating" however most spicy dishes tend to be healthier than average. So while this isn't a "healthy" cookbook, it's still pretty good from a health perspective.
The book is indexed. A glossary is also included. The book has two main sections: "Dishes" and "Condiments". The table of contents is excellent with the name of the dish, where is is from and the page to find the recipe.
Perhaps as a drawback you may occasionally find a recipe which calls for something you can't find in your area. For example 'Nduja calls for 'Nduja (a spreadable salami) as an ingredient (of course the book says to find the best 'Nduja you should go to the town of Vibo Valentia on May 8th for the celebration).
I don't think I've ever seen a better designed cookbook. It lays open fairly well (especially for a paperback), both the front and back covers have flaps that can be used to save your place.
This book confirms my opinion of them as a savvy and fun company. There are many different types of "spicy" - not necessarily all heat - from myriad points on the globe. The descriptions and variations on each item are entertainingly written, and the pictures are well-chosen.
The book gives you both good suggestions of where to get the item if you're traveling, and a recipe to try to make it at home if you're more of an armchair traveler, which is nice.
I like the rating system in place for both the heat factor and the ease of the included recipes. I find the icon included as to whether it's hand, fork, or chopstick food to be a little unnecessary, but that's just my opinion.
I'm giving four stars instead of five because of the organization. The food items are in alphabetical order. For traveling purposes - if you were heading to Hong Kong, say - or even for themed party home cooking purposes, I'd would much prefer to have the items arranged by at least continent. The book is too big to actually take as far as finding the items as your travel, but I think that the process of finding and then noting where to go would be easier if it were arranged in a more continental or country manner.
Oooh, spicy. Not hot, mind you. I’ve no interest in thrill seeking in Scoville units. No, I’m an enthusiast for spicy, like savory (umami) and sour, my favorite tastes.
The World's Best Spicy Food: Where to Find it & How to Make it by Lonely Planet is fun to flip around and read, jotting notes and want-to-try-that lists. The book is a great appetizer for those shopping trips and trigger sweeping searches in the grocery store’s spice and sauce aisles.
Compiled from a cadre of food writers, the book’s format follows the KISS rule, with each recipe accompanied by the following, albeit brief, sections:
• What is it?
• Where to find it
The full-color photos are tantalizing, applying equal pressure to your kitchen and your passport. Either way, adventure awaits.
Rating: Four stars