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Author: John Davidson Publisher: JD-Biz Corp Publishing ISBN: 131128835X Category : Cooking Languages : en Pages : 41
Book Description
The Magic of Chillies For Cooking and Healing Table of Contents Introduction What Is the Difference between Chillies and Chili Peppers? How to Grow Chillies. Growing Chillies from Their Seeds What Makes the Chillie so Hot? Why Do People Crave Chillies? Original Traditional Cuisine Including Curries. Spicy Dry Chicken Curry. Red-Hot Thai Curry Paste Massaman Curry Paste Massaman Beef Curry Measuring the Heat of Chillies Chillies for Healing Traditional Winter Hot Oil Chillies Infused Oil Appendix Traditional Hungarian Goulash. Desi Ghee How to Make Coconut Cream Conclusion Author Bio Introduction Why is it to that the word “Chillies” does not conjure up a vista of something really hot, in the Eastern mind, but does so, in the Western mind? That is because few Easterners are particularly fascinated by the heat of chillies, because as they say, Familiarity Breeds Contempt. They are so used to having chillies as a part of the daily cuisine, and in their natural remedies, that it has never been an exotic spice or a herb to them. An Easterner knows that chillies are hot. He knows that he can alleviate the burning sensation by taking a spoonful of yogurt, or a spoonful of sugar. In fact, in 1902, an American pharmacist William Scoville did some research on how many drops of sugar water were needed to alleviate the burning sensation of a hot chili pepper! But in the East, the chillies are just not restricted to their heat content – they are used to give the deep red color to gravies, especially hot red curries and gravies like Goan Vindaloos and Rogan Josh. Eastern sauces and pickles are given their piquancy with a handful of chillies. Some of the milder chillies are stuffed with a mixture of spices and mashed potatoes, and served as a vegetable. Capsicum is a good example of that particular chillie family. Chillies are just not an integral part of Indian cuisine; they are also very popular among the Chinese, the Thais and other oriental and Eastern cuisine, excepting the Japanese. The Japanese, have kept away from the Chillie Revolution, and that is why their food, though delicious and nutritious is comparatively bland in heat content. Thai cuisine is a mixture of heat and herbs and spices. Chillies are just sprinkle on the top of the Thai dishes, to lend color, and flavor. They are also sprinkle on Thai salads in powdered form, to give the salads the touch of hot piquancy.
Author: John Davidson Publisher: JD-Biz Corp Publishing ISBN: 131128835X Category : Cooking Languages : en Pages : 41
Book Description
The Magic of Chillies For Cooking and Healing Table of Contents Introduction What Is the Difference between Chillies and Chili Peppers? How to Grow Chillies. Growing Chillies from Their Seeds What Makes the Chillie so Hot? Why Do People Crave Chillies? Original Traditional Cuisine Including Curries. Spicy Dry Chicken Curry. Red-Hot Thai Curry Paste Massaman Curry Paste Massaman Beef Curry Measuring the Heat of Chillies Chillies for Healing Traditional Winter Hot Oil Chillies Infused Oil Appendix Traditional Hungarian Goulash. Desi Ghee How to Make Coconut Cream Conclusion Author Bio Introduction Why is it to that the word “Chillies” does not conjure up a vista of something really hot, in the Eastern mind, but does so, in the Western mind? That is because few Easterners are particularly fascinated by the heat of chillies, because as they say, Familiarity Breeds Contempt. They are so used to having chillies as a part of the daily cuisine, and in their natural remedies, that it has never been an exotic spice or a herb to them. An Easterner knows that chillies are hot. He knows that he can alleviate the burning sensation by taking a spoonful of yogurt, or a spoonful of sugar. In fact, in 1902, an American pharmacist William Scoville did some research on how many drops of sugar water were needed to alleviate the burning sensation of a hot chili pepper! But in the East, the chillies are just not restricted to their heat content – they are used to give the deep red color to gravies, especially hot red curries and gravies like Goan Vindaloos and Rogan Josh. Eastern sauces and pickles are given their piquancy with a handful of chillies. Some of the milder chillies are stuffed with a mixture of spices and mashed potatoes, and served as a vegetable. Capsicum is a good example of that particular chillie family. Chillies are just not an integral part of Indian cuisine; they are also very popular among the Chinese, the Thais and other oriental and Eastern cuisine, excepting the Japanese. The Japanese, have kept away from the Chillie Revolution, and that is why their food, though delicious and nutritious is comparatively bland in heat content. Thai cuisine is a mixture of heat and herbs and spices. Chillies are just sprinkle on the top of the Thai dishes, to lend color, and flavor. They are also sprinkle on Thai salads in powdered form, to give the salads the touch of hot piquancy.
Author: Mickey Trescott Publisher: Rodale ISBN: 1623367298 Category : Health & Fitness Languages : en Pages : 308
Book Description
The way autoimmune disease is viewed and treated is undergoing a major change as an estimated 50 million Americans (and growing) suffer from these conditions. For many patients, the key to true wellness is in holistic treatment, although they might not know how to begin their journey to total recovery. The Autoimmune Wellness Handbook, from Mickey Trescott and Angie Alt of Autoimmune-Paleo.com, is a comprehensive guide to living healthfully with autoimmune disease. While conventional medicine is limited to medication or even surgical fixes, Trescott and Alt introduce a complementary solution that focuses on seven key steps to recovery: inform, collaborate, nourish, rest, breathe, move, and connect. Each step demystifies the process to reclaim total mind and body health. With five autoimmune conditions between them, Trescott and Alt have achieved astounding results using the premises laid out in the book. The Autoimmune Wellness Handbook goes well beyond nutrition and provides the missing link so that you can get back to living a vibrant, healthy life.
Author: Aliza Green Publisher: ISBN: 163159074X Category : Cooking Languages : en Pages : 163
Book Description
Annotation Aliza Green provides a fully-illustrated guide to spices, creating 50 spice blends, and 50 recipes using flavor profiles from around the world.
Author: Sandor Ellix Katz Publisher: Chelsea Green Publishing ISBN: 1603586288 Category : Cooking Languages : en Pages : 322
Book Description
Fermentation is an ancient way of preserving food as an aid to digestion, but the centralization of modern foods has made it less popular. Katz introduces a new generation to the flavors and health benefits of fermented foods. Since the first publication of the title in 2003 he has offered a fresh perspective through a continued exploration of world food traditions, and this revised edition benefits from his enthusiasm and travels.
Author: Roseanne Greenfield Thong Publisher: Chronicle Books ISBN: 1452136068 Category : Juvenile Fiction Languages : en Pages : 39
Book Description
Pura Belpré Award, Illustrator Honor Latino Book Award, Winner Green is a chile pepper, spicy and hot. Green is cilantro inside our pot. In this lively picture book, children discover a world of colors all around them: red is spices and swirling skirts, yellow is masa, tortillas, and sweet corn cake. Many of the featured objects are Latino in origin, and all are universal in appeal. With rich, boisterous illustrations, a fun-to-read rhyming text, and an informative glossary, this playful concept book will reinforce the colors found in every child's day! Plus, this is the fixed format version, which will look almost identical to the print version. Additionally for devices that support audio, this ebook includes a read-along setting.
Author: Julia Buckley Publisher: Berkley ISBN: 0425275906 Category : Fiction Languages : en Pages : 306
Book Description
First in a delicious new mystery series filled with casseroles, confidences, and killers... Lilah Drake’s Covered Dish business discreetly provides the residents of Pine Haven, Illinois, with delicious, fresh-cooked meals they can claim they cooked themselves. But when one of her clandestine concoctions is used to poison a local woman, Lilah finds herself in a pot-load of trouble… After dreaming for years of owning her own catering company, Lilah has made a start into the food world through her Covered Dish business, covertly cooking for her neighbors who don’t have the time or skill to do so themselves, and allowing them to claim her culinary creations as their own. While her clientele is strong, their continued happiness depends on no one finding out who’s really behind the apron. So when someone drops dead at a church Bingo night moments after eating chili that Lilah made for a client, the anonymous chef finds herself getting stirred into a cauldron of secrets, lies, and murder—and going toe to toe with a very determined and very attractive detective. To keep her clients coming back and her business under wraps, Lilah will have to chop down the list of suspects fast, because this spicy killer has acquired a taste for homicide…
Author: Dan May Publisher: Ryland Peters & Small ISBN: 1849754098 Category : Cooking Languages : en Pages : 205
Book Description
Trees Can't Dance began over 4 years ago at the world's most northerly chilli farm. Against all conventional horticultural wisdom Dan May began growing chillies in the wilds of Northumberland. It wasn't long before Dan had to find something to do with all the produce. Disappointed with the quality of the chilli sauce brands available in the UK, he hit on the idea of filling a gap in the market by producing his own sauces using home-grown ingredients. In this fabulous book, chilli guru Dan shares more than 70 recipes celebrating chillies in all their varieties and strengths. Acquaint yourself with the history of chillies, how to grow them at home and how to identify the key varieties. There are ideas here for every kind of dish: soups and salads; nibbles and sharing plates; mains; side dishes; sauces, salsas and marinades; sweet things and drinks. Mouthwatering recipes include Thai Beef Noodle Soup; Moroccan Spiced Lamb Burgers; Texas Marinated Steak with Stuffed Mushrooms; Sweet Chilli-glazed Ham; Quick Chilli Lime Mayonnaise; three fiery pasta sauces; Chilli Pecan Brownies; and Chilli Hot Chocolate. Dan May once worked as a landscape photographer and he started grow chillies in 2005. Before he knew it, he had the world's most northerly chilli farm. Trees Can't Dance now supplies a range of chilli sauces throughout the UK, Europe, the Middle East and beyond.
Author: Thomasina Miers Publisher: Hodder & Stoughton ISBN: 1444776894 Category : Cooking Languages : en Pages : 466
Book Description
'An exhilarating compendium of ways to use chilli in your cooking.' Guardian 'There's so much more to chillies than fiery heat and this book proves it with its collection of imaginative recipes.' Good Food "Most people think about chillies in terms of heat and their capacity to blow one's head off. I think about how they can delicately pep up a pile of silky aubergines, perhaps already spiced with cardamom, cinnamon and faint dusting of cumin; how dark, tobacco-flavoured chillies can add deep mysterious tones to molten chocolate, how smoky chillies can add body to slow cooked, unctuous stews and how smoked, sweet peppers can add a note of earthiness to eggs, grilled flatbreads and sautéed greens." Thomasina Miers Chillies can add excitement to the simplest, most frugal ingredients. Chilli Notes is full of recipes that excite and tantalise, comfort and warm. Forget food that is simply there to knock you for six, this book aims to seduce the reader with the power of this humble fruit, even those who profess to loathe the slow burn. Chilli Notes is packed with dishes that you can pull together on a weekday night with ingredients you have lying around. Without long lists of exotic ingredients to stand in your way, Chilli Notes will show you how the chilli can be your exotic bedfellow to add a wonderful, unusual note to your home-cooked family food.
Author: John Davidson
Author: John Davidson
Author: Mickey Trescott
Author: Nayan Chanda
Author: Aliza Green
Author: Sandor Ellix Katz
Author: Roseanne Greenfield Thong
Author: Julia Buckley
Author: Ambatipudi Gopala Krishna Murty
Author: Dan May
Author: Thomasina Miers