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.
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