Description
Book SynopsisJames Beard Award–winning author Clifford Wright is your guide to some of the world’s most flavorful and spicy cuisines with 75 authentic recipes featuring chili pepper heat. From salsa roja of Mexico to the kimchi of Korea,
Cooking with Chiles presents these recipes with delicious accuracy and authenticity.
Each recipe is marked with an
icon indicating the dish’s heat level, so it’s easy to identify recipes that will be appropriate for any occasion—from mild to fiery.
If you’re a spicy-food lover always on the lookout for that next hot thing, then
Cooking with Chiles is where your quest ends.
Table of ContentsContents
Introduction
Chapter 1
Souped-Up Soups & Salads
Chapter 2
Red-Hot Red Meat
Chapter3
Piquant Pork
Chapter 4
Hot Chicken
Chapter 5
Seafood with a Kick
Chapter 6
Volatile Vegetables
Chapter 7
Knock-Out Noodles & Rice
Chapter 8
Side of Heat
Measurement Equivalents
Sources
Index
About the Author
