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Author: Lonely Planet Publisher: Lonely Planet ISBN: 178701035X Category : Cooking Languages : en Pages : 228
Book Description
Discover the wide world of spice. One word, a million different thrills. Lonely Planet Food delivers the world's most tastebud-tingling flavours direct to your kitchen. Travel can transform your cooking, exposing you to new mouth-zinging ingredients that you may not have even heard of before. The World's Best Spicy Food comes in with a hand-selected collection of the world's most sensorially thrilling culinary experiences to try at home. Explore the cultures behind the planet's spiciest dishes, from Thai som tom, Indian dahl, and Korean kimchi, to Peruvian ceviche, Caribbean curries, and Nashville hot chicken. And it doesn't stop with chilies-there are pungent, nose-clearing recipes with wasabi, mustard, horseradish, cinnamon, paprika, mace, piccalilli, and black, white, pink, and Sichuan pepper. Each of the 100 recipes includes easy-to-use instructions and mouth-watering photography, plus an 'origins' section detailing how the dish has evolved. There are also tasting notes that explain how best to sample each dish - whether that's in a hawker market in Singapore or at a Louisiana picnic spread - to truly give you a flavour of the place. This book is a celebration of spice in every form: ingredients that turn the bland to brilliant, the dreary into divine. And, as with all food, it's the finest way to experience any foreign culture. Recipes include: Black-Pepper Crab - Singapore Bunny Chow - South Africa Camarones a la Diabla - Mexico Caribbean Curry Goat - Caribbean Ceviche - Peru Chorizo - Spain Crab with Kampot Pepper - Cambodia Creole Cau Cau - Coastal Peru Doro Wat - Ethiopia Fi? Paprikas - Croatia Fish Head Curry - Singapore & Malaysia Five-Alarm Texas Chili - USA Gekikara R?men - Japan Gong Bao Chicken - China Goulash - Hungary Groundnut Soup - Ghana Jamaican Jerk - Caribbean Jambalaya - USA Jollof Rice - West Africa Kashgar Lamb Kebabs - China Klobasa - Central Europe Kothu Roti - Sri Lanka Ostras Picantes - Guinea-Bissau Palm Butter - Liberia Papas a la Huancaína - Peru Pasta all'arrabbiata - Italy Pepperpot - Guyana & Caribbean Pho - Vietnam Pica Pau - Portugal Pickled Herring in Mustard Sauce - Norway Pig Trotter Curry - India & Nepal Pimientos de Padrón - Spain Piri-piri chicken - Mozambique Samosas - India Shakshouka - Tunisia Souse - Caribbean Thai Green Curry - Thailand Vindaloo - India Harissa - Tunisia Lime Pickle - India, Pakistan & Bangladesh Pepper Jelly - USA Piccalilli - England Salsa Xnipec - Mexico Plus 57 more exhilarating recipes!! About Lonely Planet Food: Food and drink is a huge part of the travel experience, and Lonely Planet has been scouring the globe for over 40 years to find the best places to sample authentic dishes and beverages when on the road. From street food to Michelin-starred restaurants, Lonely Planet's experts have tried it all. Now, through Lonely Planet Food, we're sharing our knowledge and passion for genuine local cuisine with food-lovers everywhere, bringing a taste of the world into your kitchen. Important Notice: The digital edition of this book may not contain all of the images found in the physical edition.
Author: Lonely Planet Publisher: Lonely Planet ISBN: 178701035X Category : Cooking Languages : en Pages : 228
Book Description
Discover the wide world of spice. One word, a million different thrills. Lonely Planet Food delivers the world's most tastebud-tingling flavours direct to your kitchen. Travel can transform your cooking, exposing you to new mouth-zinging ingredients that you may not have even heard of before. The World's Best Spicy Food comes in with a hand-selected collection of the world's most sensorially thrilling culinary experiences to try at home. Explore the cultures behind the planet's spiciest dishes, from Thai som tom, Indian dahl, and Korean kimchi, to Peruvian ceviche, Caribbean curries, and Nashville hot chicken. And it doesn't stop with chilies-there are pungent, nose-clearing recipes with wasabi, mustard, horseradish, cinnamon, paprika, mace, piccalilli, and black, white, pink, and Sichuan pepper. Each of the 100 recipes includes easy-to-use instructions and mouth-watering photography, plus an 'origins' section detailing how the dish has evolved. There are also tasting notes that explain how best to sample each dish - whether that's in a hawker market in Singapore or at a Louisiana picnic spread - to truly give you a flavour of the place. This book is a celebration of spice in every form: ingredients that turn the bland to brilliant, the dreary into divine. And, as with all food, it's the finest way to experience any foreign culture. Recipes include: Black-Pepper Crab - Singapore Bunny Chow - South Africa Camarones a la Diabla - Mexico Caribbean Curry Goat - Caribbean Ceviche - Peru Chorizo - Spain Crab with Kampot Pepper - Cambodia Creole Cau Cau - Coastal Peru Doro Wat - Ethiopia Fi? Paprikas - Croatia Fish Head Curry - Singapore & Malaysia Five-Alarm Texas Chili - USA Gekikara R?men - Japan Gong Bao Chicken - China Goulash - Hungary Groundnut Soup - Ghana Jamaican Jerk - Caribbean Jambalaya - USA Jollof Rice - West Africa Kashgar Lamb Kebabs - China Klobasa - Central Europe Kothu Roti - Sri Lanka Ostras Picantes - Guinea-Bissau Palm Butter - Liberia Papas a la Huancaína - Peru Pasta all'arrabbiata - Italy Pepperpot - Guyana & Caribbean Pho - Vietnam Pica Pau - Portugal Pickled Herring in Mustard Sauce - Norway Pig Trotter Curry - India & Nepal Pimientos de Padrón - Spain Piri-piri chicken - Mozambique Samosas - India Shakshouka - Tunisia Souse - Caribbean Thai Green Curry - Thailand Vindaloo - India Harissa - Tunisia Lime Pickle - India, Pakistan & Bangladesh Pepper Jelly - USA Piccalilli - England Salsa Xnipec - Mexico Plus 57 more exhilarating recipes!! About Lonely Planet Food: Food and drink is a huge part of the travel experience, and Lonely Planet has been scouring the globe for over 40 years to find the best places to sample authentic dishes and beverages when on the road. From street food to Michelin-starred restaurants, Lonely Planet's experts have tried it all. Now, through Lonely Planet Food, we're sharing our knowledge and passion for genuine local cuisine with food-lovers everywhere, bringing a taste of the world into your kitchen. Important Notice: The digital edition of this book may not contain all of the images found in the physical edition.
Author: Dan May Publisher: Ryland Peters & Small ISBN: 9781849757881 Category : Cooking Languages : en Pages : 0
Book Description
A fiery and fun collection of more than 60 delicious recipes that showcase the flavor and heat of chile peppers, perfect for fans of world food and tastebud-tingling heat. In this fabulous book, chile guru Dan May shares his favorite recipes celebrating chiles in all their varieties and strengths. Acquaint yourself first with the history of chiles, how to grow them at home, how to identify the key varieties and understand what gives them their distinctive heat. Next, there are ideas here for every kind of dish: Soups & Salads; Nibbles & Sharing Plates; Main Dishes; Side Dishes; Sauces, Salsas & Marinades; Sweet Things & Drinks. Each recipe comes with a recommendation for the best variety of chile to use so that you get the best flavor and heat. Mouth-watering recipes include Thai Beef Noodle Soup; Chile-marinated Salmon Gravadlax; bite-size Jalapeño Poppers; Moroccan Spiced Lamb Burgers with Pickled Cucumber & Yogurt Dressing; Texas Marinated Steak with Stuffed Mushrooms; Sweet Chile-glazed Ham; Fruity African Bean Stew; Chile-brushed Roast Potatoes with Garlic & Rosemary; Quick Chile Lime Mayo; three fiery pasta sauces; Chile Pecan Brownies; and The Perfect Bloody Mary. If you know your Anchos from your Chipotles—or if you want to learn—you’ll love these hot recipes. Whether you prefer just a touch of spice or you like things seriously hot, The Red Hot Cookbook is guaranteed to breathe new life into your home cooking.
Author: Robb Walsh Publisher: Ten Speed Press ISBN: 1607744279 Category : Cooking Languages : en Pages : 146
Book Description
From veteran cookbook author Robb Walsh, this definitive guide to the world's most beloved condiment is a must-have for fans of dishes that can never be too spicy. Here’s a cookbook that really packs a punch. With dozens of recipes for homemade pepper sauces and salsas—including riffs on classic brands like Frank’s RedHot, Texas Pete, Crystal, and Sriracha—plus step-by-step instructions for fermenting your own pepper mash, The Hot Sauce Cookbook will leave you amazed by the fire and vibrancy of your homemade sauces. Recipes for Meso-american salsas, Indonesian sambal, and Ethiopian berbere showcase the sweeping history and range of hot sauces around the world. If your taste buds can handle it, Walsh also serves up more than fifty recipes for spice-centric dishes—including Pickapeppa Pot Roast, the Original Buffalo Wing, Mexican Micheladas, and more. Whether you’re a die-hard chilehead or just a DIY-type in search of a new pantry project, your cooking is sure to climb up the Scoville scale with The Hot Sauce Cookbook.
Author: Pailin Chongchitnant Publisher: Appetite by Random House ISBN: 0147529921 Category : Cooking Languages : en Pages : 264
Book Description
The definitive Thai cookbook from a YouTube star! Growing up in Thailand, Pailin Chongchitnant spent her childhood with the kitchen as her playground. From a young age, she would linger by the stove, taking in the sight of snowy white coconut being shredded, the smell of lemongrass-infused soups, and the sound of the pestle pounding against the granite mortar. Years later, as a Cordon Bleu–educated chef in San Francisco, Pailin vividly remembered the culinary experiences of her youth. And so, on YouTube, Hot Thai Kitchen was born. Combining her love of teaching with her devotion to Thai food, Pailin immediately connected with thousands of fans who wanted a friend and educator. In this much-anticipated cookbook, Pailin brings her signature warmth and impressive technique to Thai food lovers everywhere. She begins by taking readers on a beautifully photographed trip to Thailand to explore the culinary culture and building blocks central to Thai food. With foolproof and easy-to-follow instructions, Pailin breaks down the key ingredients, flavours, equipment, and techniques necessary to master authentic Thai cooking. Then, she shares her must-make recipes for curries, soups, salads, and stir-fries, including entire chapters on vegetarian and vegan dishes, dips and dipping sauces, and sumptuous Thai desserts. With QR codes to video tutorials placed throughout the book, you’ll be able to connect with Pailin online, too. Both a definitive resource and an extraordinary exploration of Thai cuisine, Hot Thai Kitchen will delight and inspire you in your Thai cooking journey.
Author: Kanchan Koya Publisher: ISBN: 9780999465509 Category : Languages : en Pages : 192
Book Description
The Spice Spice Baby Cookbook: 100 Recipes with Healing Spices for Your Family Table is a first-of-its-kind spice and recipe book in which you will learn about the science-backed health benefits of 15 spices and how to incorporate them into food your whole family will love. These 100, globally inspired recipes include baby purees, smoothies, breakfast, lunchbox ideas, entrées, snacks, desserts, spiced remedies, condiments, and spice blends. Spice Spice Baby is the creation of Kanchan Koya, a Harvard-trained Molecular Biologist, Integrative Nutritionist, and mother to two. Her original recipes are eclectic, personal, nutritious, and packed with spice. To learn more, visit www.spicespicebaby.com and share your spiced creations with the hashtag #spicespicebaby.
Author: Adeena Sussman Publisher: Penguin ISBN: 0525533451 Category : Cooking Languages : en Pages : 370
Book Description
"We should all be cooking like Adeena Sussman." --The Wall Street Journal "Sababa is a breath of fresh, sunny air." --The New York Times In an Israeli cookbook as personal as it is global, Adeena Sussman celebrates the tableau of flavors the region has to offer, in all its staggering and delicious variety In Hebrew (derived from the original Arabic), sababa means "everything is awesome," and it's this sunny spirit with which the American food writer and expat Adeena Sussman cooks and dreams up meals in her Tel Aviv kitchen. Every morning, Sussman makes her way through the bustling stalls of Shuk Hacarmel, her local market, which sells irresistibly fresh ingredients and tempting snacks--juicy ripe figs and cherries, locally made halvah, addictive street food, and delectable cheeses and olives. In Sababa, Sussman presents 125 recipes for dishes inspired by this culinary wonderland and by the wide-varying influences surrounding her in Israel. Americans have begun to instinctively crave the spicy, bright flavors of Israeli cuisine, and in this timely cookbook, Sussman shows readers how to use border-crossing kitchen staples-- tahini, sumac, silan (date syrup), harissa, za'atar---to delicious effect, while also introducing more exotic spices and ingredients. From Freekeh and Roasted Grape Salad and Crudo with Cherries and Squeezed Tomatoes, to Schug Marinated Lamb Chops and Tahini Caramel Tart, Sussman's recipes make a riot of fresh tastes accessible and effortless for the home cook. Filled with transporting storytelling, Sababa is the ultimate, everyday guide to the Israeli kitchen.
Author: Avanelle Day Publisher: Echo Point+ORM ISBN: 1648371213 Category : Cooking Languages : en Pages : 973
Book Description
The classic international cookbook with “explanations of the origins of spices and how to use them [and] scores of recipes that are of absolute first rank” (The New York Times). First published in 1964, The Spice Cookbook is an astounding treasury of over 1,400 recipes from around the world. As the title implies, this book contains a wealth of fascinating and mouth-watering information about a huge range of spices and herbs including flavor profiles, uses (culinary and otherwise), and historical information about where each herb and spice originated and how they made their way around the globe. Recipes range in complexity from staples like simple baked breads, grains, and vegetables to exotic international dishes that will challenge even a seasoned cook. Peppered with beautiful watercolors and line drawings, this book will take you on a delicious culinary journey.
Author: Samantha Seneviratne Publisher: Ten Speed Press ISBN: 1607747472 Category : Cooking Languages : en Pages : 242
Book Description
A 2016 James Beard Award nominee featuring more than eighty recipes from New York-based food writer and author of the popular dessert blog Love, Cake. Raise your desserts to a whole new level of flavor with The New Sugar & Spice, a collection of more than eighty unique, unexpected, and uniformly delicious recipes for spice-centric sweets. Veteran baker Samantha Seneviratne’s recipes will open your eyes to a world of baking possibilities: Her spicy, pepper-flecked Chile-Chocolate Truffles prove that heat and sweet really do go hand-in-hand, and a fresh batch of aromatic, cinnamon-laced Maple Sticky Buns will have the whole family racing into the kitchen. Discover new recipes from around the globe, such as Sri Lankan Love Cake or Swedish-inspired Saffron Currant Braid. Or, give your classic standbys a bold upgrade, such as making Raspberry Shortcakes with zingy Double Ginger Biscuits. Filled with fascinating histories, origin stories, and innovative uses for the world’s most enticing spices—including vanilla, cinnamon, peppercorns, and cardamom—The New Sugar & Spice guarantees that dessert will be the most talked-about part of your meal.
Author: Hari Nayak Publisher: Tuttle Publishing ISBN: 1462915175 Category : Cooking Languages : en Pages : 148
Book Description
This easy-to-follow Indian cookbook allows home chefs to recreate their favorite dishes with delicious results. The Cafe Spice Cookbook presents delicious Indian recipes featuring all-natural ingredients that enable one to create delicious meals in minutes. It is inspired by the Cafe Spice line of "grab n' go" Indian meals found in Whole Foods and Costco, and now on college campuses across the U.S.A. This Indian cooking book provides you with all the instructions you'll need to prepare healthy Indian food anywhere and anytime, using ingredients available at any supermarket or health food store. Tempting offerings like Chicken Tikka Masala and Shrimp & Mango Curry will thrill your friends and delight your family. Favorite Indian recipes include: Shrimp Stuffed Pappadum Chickpea Curry with Sweet Potato Okra Masala Paneer with Creamed Spinach Lobster Khadai Tandoori Spiced Roasted Chicken Pork Vindaloo Tomato and Curry Leaf Quinoa Naan Bread Milk Dumplings in Saffron Syrup And many more!
Author: Lonely Planet
Author: Lonely Planet
Author: Dan May
Author: Robb Walsh
Author: Pailin Chongchitnant
Author: Kanchan Koya
Author: Lonely Planet Publications (Firm)
Author: Adeena Sussman
Author: Avanelle Day
Author: Samantha Seneviratne
Author: Hari Nayak