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Books > Food & Drink > General cookery > Cookery by ingredient > Cooking with herbs & spices
This is an inspiring introduction to this fiery, red hot
ingredient, with 30 mouth-tingling recipes. It is a celebration of
the versatility, fiery taste and therapeutic properties of
chillies. It includes chilli recipes from around the world, such as
Spicy Chicken Broth, Chilli Rellenos, Beef with Jalapeno Chillies,
and the classic Chilli Con Carne. It has a concise introduction
that describes the range of chillies available, and provides hints
and tips on preparation and cooking techniques. There are hot and
spciy recipes for soups, salsas, appetizers, quick snacks, main
meals, vegetarian dishes and salads. It is beautifully illustrated
with over 100 photographs. It offers a nutritional breakdown for
each recipe that will help with dietary planning. Whether mild and
subtle, or mouth-searingly hot, chillies are loved throughout the
world and feature in traditional dishes from many cuisines. This
concise cookbook draws on spicy dishes from the Americas, Europe,
Africa and Asia. The introduction provides a visual guide to the
different types of chillies available and which varieties are best
for each type of dish. There then follows over 25 mouthwatering
recipes that will reveal just how versatile an ingredient the
chilli pepper is. If you love food with a kick to it try Cajun
Blacked Fish with Papaya Salad or Thai Green Curry, or choose from
a selection of vegetarian dishes including Chilli Cheese Tortilla
with Coriander Salsa, and Chilli and Pak Choi Omelette Parcels. The
inspiring selection of salsas, from mild and creamy guacamole to
scorchingly hot Habanero salsa, will set your taste buds alight.
Each recipe is beautifully photographed, with easy-to-follow
instructions that will ensure a great result every time, making
this little cookbook the perfect introduction to chillies.
This handy guide is a comprehensive reference to the world of
spices, with authoritative information on all the common and
lesser-known varieties. The A-Z index of 50 spices shows each in
all its various forms - whole, ground, dried or fresh - and
includes facts about its history, origins, and medicinal and
culinary uses. The second part of the book offers over 100 classic
andcontemporary step-by-step recipes from all over the world using
both spices and spice mixtures. A section on using spices in the
home shows you how to make scented gifts and decorations, and
features recipes for aromatic cooking oils, vinegars and a variety
of drinks.
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Herbs
Joanna Farrow, Jessica Houdret
Hardcover
R451
R366
Discovery Miles 3 660
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