Product Description
This title includes recipes to put zest into your cooking with red hot chillies, cayene pepper and ginger. The book features classics such as chilli con carne, salsas and chicken vindaloo. ... Read more

Product Description
This collection of 200 recipes culled from past issues of Chile Pepper magazine ranges in intensity from subtly piquant to scorching, and includes traditional dishes, classics, and original creations from the magazine's contributors. Sidebars, quotes, notes, or anecdotes highlight each page, providing readers with fascinating trivia and facts about this popular food. ... Read more

Customer Reviews (2)

Great recipes for spicy food lovers
This book has many good recipes that I have made over and over.While the book caters to lovers of spicy food, the recipes can easily be adjusted to also appeal to non-chileheads.The recipes are full of wonderful flavors, not just heat, and cover a variety of dishes from various cuisines.It is one of my favorite cookbooks, and worth a lot more than it sells for.I highly recommend this book.

best ever on the subject and sorry i lost my copy
You won't ever get e better book on the subject. I think somebody should publish it again. If I ever get another one I won't ever lend it out again. If you can find one it will be well worth the price you pay for it. ... Read more

Customer Reviews (3)

A Wonderful Edition to Your Cooking Library!
There is a wide and varied cuisine from Mexico and the American Southwest. Much of this, regrettably, is pigeon-holed into what we consider "Tex-Mex" style of cooking, such as heavily sauced enchiladas, chimichangas, tacos, and the usual accompaniments of refried beans, rice, salsa, guacamole, and sour cream. The fact is that the food fromMexico and the American Southwest is varied, rich and incredibly rewarding.We are only now starting to learn of this from such groundbreaking authors as Rick Bayless. The adaptability of this cuisine to available ingredients is no better demonstrated than in Joan Stromquist's Santa Fe Hot & Spicy Recipe - Hot New Recipes from Santa Fe Chefs.This remarkable book takes the best and brightest recipes from Santa Fe, New Mexico restaurants and presents them with dialogue from the chefs who created them to make a totally engaging and must have cookbook.

The chefs who provided recipes for this book also show that when it comes to using chilies all the world is a stage. The intermixing of Asian concepts with the American Southwest and Mexican fare underscores the flexibility a cook has when using healthy and fragrant spices and herbs as a daily part of cooking.Don't wait until a special occasion to open this book - its ease of use and ready availability of ingredients allows you to create a masterpiece in relative short order. Dried chile powders are now readily available at virtually all grocery stores and special orders can be filled through online purveyors such as Dean and DeLuca and the Chile Shop in Santa Fe.

HOT AND SPICY
GREAT LITTLE COOKBOOK. SPIED IT IN A FRIEND'S BOOKCASE IN ALBUQUERQUE, NM AND AFTER LEAFING THROUGH IT DECIDED IT WAS A MUST-HAVE. YUMMY RECIPES ALL WITH THE SANTA FE FLAIR. ENJOY ALL! THIS COOKBOOK WILL NOT DISAPPOINT. THE ONLY PROBLEM YOU MIGHT HAVE IS WHAT TO MAKE FIRST!

Bored?Spice it Up!
A friend purchased this cookbook for me several years ago.It's given our family years of inventive, spicy Saturday and Sunday dinners!

While I have prepared many recipes from this cookbook, our favorites continue to be"Grilled Tuna with Honey Apricot Chipotle Glaze" and the"Honey Chipotle Chicken".

This cookbook has been tough tolocate where I live -- I've purchased three for friends! ... Read more

Product Description
This is a vibrant collection of dishes from far-flung countries, to liven up your menus and awaken your taste buds, including recipes from Morocco, Malaysia and the Middle East, and spicy dishes from China, India and Japan. It contains all the hot and spicy ingredients, including horseradish, harissa, wasabi, mustard, chillies, lemon grass, lime leaves, cinnamon, cumin, coriander, turmeric, fennel, nutmeg, paprika, and five-spice powder. Recipe ideas include spicy soups, appetizers and light meals, fiery fish and shellfish, piquant chicken and poultry, sizzling meat and game, satisfying side dishes and accompaniments, rice and noodles, and desserts, bakes and drinks. Each recipe has clear step-by-step instructions and complete nutritional information, and there are beautiful photographs of the finished dishes. This attractive volume brings together 300 hot and spicy recipes from the world's spiciest cuisines, including dishes from the Middle East, North Africa, the Caribbean, South-east Asia and Korea. The recipes in this book show you how to make the most of wonderful, zingy ingredients.The collection includes Spicy Malaysian Chicken Soup, Piri-piri Prawns with Aioli, Moroccan Spiced Duck Legs with Cinnamon and Quince, Marinated Korean Beef, Bombay Potatoes, Spiced Louisiana Rice, and Golden Ginger Macaroons. With around 300 beautiful colour photographs and tried and tested recipes shown in a clear easy-to-follow format, this inspirational book is the essential guide for those who like their food with a kick. ... Read more

Product Description
This collection of spicy vegetarian recipes features great dishes from the world's cuisines, including the U.S., South America, Mexico, Europe, the Middle East, Africa, and Asia, making it an exciting and flavorful journey for the palate.Each recipe is completely accessible and easily adapted to anyone's kitchen, containing only ingredients that are widely available. And dozens of these recipes can be made in a snap.Organized by region, each chapter includes recipes for appetizers, soups and stews, salads, side dishes, main courses, and dressings and condiments.Robertson provides a basic introduction to the spices and techniques common to each cuisine, along with delicious classic vegetarian dishes, adaptations of meat-based dishes, and her own creative recipes, including:*

Spicy Okra Gumbo *

Mexican Rice and Bean Salad with Cumin Vinaigrette *

Pasta alla Putanesca *

Braised Cabbage with Cardamom *

Spicy Ginger DumplingsUsing chilies as the main source of heat, these recipes range from mildly spicy to nearly incendiary, so there's something here for everyone! With creative yet simple recipes and nutritional analyses for each, Some Like It Hot is sure to inspire even the most devoted meat lover to eat vegetarian. ... Read more

Customer Reviews (3)

Excellent international spiciness!
Some Like it Hot offers a creative and very diverse array of international vegetarian fare.From what I can tell it's actually a vegan cookbook as the recipes do not use dairy or eggs in addition to going meatless.Even though the emphasis is on spiciness, not all the recipes need be really hot;in many recipes the heat comes from not-so-hot items like garlic and ginger.

The author shows a great deal of knowledge about foods from many cultures worldwide and thus has brought together her knowledge to present a well-organized and fun variety of recipes.Some of the preparations can be a bit time consuming, but it's a well-spent effort as the end results are so delicious and unique.The recipes covered include places such as:China, Thailand, India, various African countries, Spain, Italy, Mexico, and the Caribbean as well as others. Some Like it Hot also includes an informative and useful introduction explaining the different types of ingredients and spices.It's too bad this book is out of print currently, because it is fantastic.

Spicy is Gooood!
This is a great cookbook - and you can make the recipes as hot or as tame as you like.I actually had expected them to be hotter.I really like how this book is organized according to what part ofthe world they're from.It touches every continent which makes it interesting.Ingedients are pretty mainstream but paired in ways to make them very tasty.And....for the vegans out there.....this is almost a vegan cookbook.Instead of dairy cheese, soy cheeses are used which is neat. In some cases yogurt is an ingredient (but you can find soy yogurt now which is tasty) and silken tofu is provided as an alternative to yogurt too.Some of the recipes I've tried (just to give an idea of what's in here) are:spicy indian green beans, tunisian couscous, rice with lentils and onions, sweet and sour onions and zucchini, red beans and rice, etc. Calories, protien, fat, fiber etc are all provided for each recipe too.I've enjoyed this cookbook so far and look forward to cooking more from it

excellent
Robin Robertson has converted me into a spicy-foods lover! Her recipes are clear, easy-to-follow, and imaginative. Best of all is the variety! Plenty of emphasis on soy products, too. This book would be ideal for anyone whois vegan--or anyone who wants to have adventures in cooking and eating. Sheinspired me so much, I cleaned out all my kitchen cabinets and reorganizedthem! ... Read more