Food - Hot & spicy
Wine Diva cookbooks

Books – Food – Hot & spicy

Books 1 to 19 of 19 – Hot & spicy

Easy Hot and Spicy 
A collection of sizzling hot recipes from around the world – from satay sticks and spicy soups, to curries and tagines. This is the perfect recipe collection for committed lovers of hot and spicy food or anyone wanting to give their cooking that extra bit of zing. The book features more than 100 simple recipes for Small Bites and Dips, Soups and Salads, Fish and Seafood, Meat, Chicken and Vegetarian Dishes. Everyone’s favourite hot and spicy dish is included here.Try Thai classics such as Prawn Cakes with Chilli Jam, Tom Yum Noodle Soup or a Thai Green Chicken Curry. Delicious Indian recipes include Chicken Jalfrezi, Vegetable Fritters with Coriander Chilli Mint Raita and Spinach Dhaal with Toasted Coconut. Classic Mexican specialities feat

Paperback,  240 pp,  $16.95. Buy now

500 Hot and Spicy Recipes  by Jenni Fleetwood
This fabulous book brings together 500 recipes from spicy appetisers to main course meals, all of which are inspired and infused by the heat and flavour of chillies and all the spiciest ingredients of the world, including cayenne, cardamom, allspice, tamarind, lemon grass, saffron, lemon juice, garlic, cloves, galangal, zereshk, turmeric, cumin, coriander, ginger, mustard, wasabi, pepper and vinegar.

Hardback,  256 pp,  $45.00. Buy now

Thai; From Pad Thai to Fishcakes  by Terry Tan
Thai cooking has become one of the most popular cuisine’s in the world. This book celebrates the diversity of cooking found in Thai cuisine, from green and red curries and hot and spicy soups to noodle and rice dishes. It includes chapters on Meat and Poultry, Fish and Shellfish, Vegetables, Rice and Noodles along with Starters and Soups

,  64 pp,  $19.95. Buy now

Mole!  by Gwyneth Doland
This spicy sauce is sure to tempt your taste buds! This new addition to the Cook West Series highlights the exotic flavor of mole. Pronounced “moe”-lay, mole is a type of savory Mexican sauce, often but not always made from red chile and bitter chocolate. But there are many other mole sauces–yellow, green and black. Frequently called the official food of Mexico, mole has recently become one of the new, distinctive flavors in Southwestern cuisine. 24 color photos

Paperback,  88 pp,  $18.95. Buy now

Chili From the Southwest; Fixin’s, Flavors, and Folklore  by W.C. Jameson
W.C.Ameson’s book combines the lore and the lure of chili with 135 recipes organized by history, geography, fact, and folklore. His recipes reflect traditional and nontraditional ingredients and include wild game, seafood, and health and vegetarian varieties. He also includes explanations of terms, ingredients, and techniques for a quality bowl of chili

Paperback,  224 pp,  $23.95. Buy now

Grillin’ and Chili’n  by Kate Fiduccia
“Grillin’ and Chili’n” serves up 80 venison recipes that should have family and friends begging for more. There are recipes for marinated steaks, ribs, burgers and sausages, as well superb chili recipes like the Triple K Chili, the Fast Fix and the Tradit.

Hardback,  128 pp,  $34.95. Buy now

The Ultimate Hot and Spicy Cookbook  by Linda Fraser
This tastebud-tingling collection shows how to add fragrant aroma, piquancy or fierce flavour to any dish. The recipes are presented in easy-to-use chapters on soups, appetizers, snacks, fish, shellfish, meat, poultry, vegetable dishes, salads, rice, noodles, side dishes, desserts, cakes & drinks. With more than 200 tantalising, fiery and fragrant recipes, and over 780 colour photographs, this book will add spice to every cook’s kitchen repertoire. Every recipe is shown in detailed stage-by-stage sequences with a glorious picture of the finished dish to guarantee great results every time.

Hardback,  256 pp,  $45.00. Buy now

Seduction and Spice  by Rudolf Sodamin
Seduction and Spice is not only the perfect gift, but a fabulous and authoritative cookbook as well. The delicious compilation of 130 recipes is guaranteed to have you nibbling– on Lobster Risotto, Chocolate Mousse…or on your lover’s neck! As the executive chef for two world-class cruise-ship kitchens– the QE2 and, currently, the Royal Caribbean lines– Rudo

Hardback,  194 pp,  $59.95. Buy now

The Great Chile Book  by Mark Miller
A guide to over ninety of the world’s most popular chiles, from the common green bell pepper to the exotic, smoky-flavored pasilla de Oaxaca.

Paperback,  128 pp,  $23.95. Buy now

The Totally Chile Pepper Cookbook  by Helene Siegel
Perfect for people who can’t seem to get enough of a favorite food

Paperback,  96 pp,  $9.95. Buy now

The Green Chile Bible  by Tim Galagher
“From a chile-laced Bean and Chicken Stew to a coriander-chile infused Zesty Meat Loaf or a Pork Loin in Green Sauce, this packs in chile recipes gleaned from New Mexican cooks’ contributions. Enjoy a collection which uses the chile in everything from appetizers to desserts. “(Bookwatch) “This indeed is a bible for those who have become helpless addicts to green chile”. (New Mexico Magazine) In the great tradition of the chile cookoff, the Albuquerque Tribune proudly presents two hundred prize-winning recipes from throughout New Mexico, home of the fabulous long green chile. New Mexican cuisine gives the highest priority to taste — over the mouth-blistering heat favored by much southwestern chile cookery. This book is a treasury of what ar

Paperback,  170 pp,  $24.95. Buy now

Miami Spice  by Steven Raichlen
With 200 recipes this book captures the convergence of Latin, Caribbean and Cuban influences with Florida’s cornucopia of stone crabs, snapper, plantains, star fruit and other exotic ingredients.

Paperback,  352 pp,  $22.95. Buy now

Chili-Lovers’ Cookbook: Chili Recipes and Recipes with Chiles  by Al Fischer, Fischer and Mildred Fischer and others
Excellent chili recipes, from mild to spicy, with or without meat or beans

Paperback,  128 pp,  $13.95. Buy now

Cooking with Chile Peppers  by Coleen Simmons and Bob Simmons
Contents: All About Chiles; How hot is the chile?; Handling hot chiles; Buying and storage of fresh chiles; Fresh chiles; Dried chiles; The chile pantry; Chile sources; What to drink with spicy chile dishes; Basic preparation techniques; Cooking poultry dishes with chiles; Cooking seafood dishes with chiles; Cooking meat dishes with chiles; Cooking meatless entrees with chiles; Cooking side dishes with chiles; Cooking small dishes with chiles; Salsas, sauces and specialities

Paperback,  176 pp,  $12.95. Buy now

Fondue and Hot Dips  by Joanna White
Fondue pots offer a simple, but always delicious, casual approach to entertaining and family eating, and this book will give you a vast variety of ways to keep yours filled with creamy cheese fondues, both lean and hearty hot dips, luscious sweet dips and every manner of warm concoctions ‘dip-able’

Paperback,  128 pp,  $12.95. Buy now

The Pepper Trail: History & Recipes from Around the World  by Jean Andrews
Veteran afficionados and newcomers on the pepper trail will enjoy this stunning expanded version of Jean Andrew’s classic Red Hot Peppers, published by Macmillan. Andrews, who has been called “the first lady of chile peppers, ” “the godmother of the chile world, ” as well as her own registered trademark “The Pepper Lady, ” follows the spice trade and early movements of capsicums along the spice roads, through much of Turkey and the Middle East, Africa and Monsoon Asia (India, Nepal, Bhutan, Sri Lanka, Thailand, and Indonesia) plus the Szechuan and Hunan provinces in China and the Silk Route. This latest offering includes previously undiscovered facts, including the etymology of the word “cayenne.” The first spice to be used by man, peppers

,  256 pp,  $41.95. Buy now

The Spicy Food Lover’s Bible  by Dave Dewitt
A guide to using spicy flavors for the creative enhancement of everyday cuisine features more than 250 international recipes inspired by a variety of cultures, in a volume complemented by historical information, purchasing tips, and dish combination recommendations. 30,000 first printing.

Hardback,  304 pp,  $45.00. Buy now

Spicy Food Lover’s Bible  by Dave Dewitt and Nancy Gerlach
Even the most creative cooks sometimes need to spice up their menus, and there’s nothing like a fiery flavour to add a kick to ho-hum cuisine. From chillies and chipotle to wasabi and ginger, every culture has its own way of making food that sizzles with excitement. In The Spicy Food Lover’s Bible renowned fiery foods experts Dave DeWitt and Nancy Gerlach bring together more than 250 recipes for hot stuff from around the globe, along with a wealth of related food information.Now available in an affordable paperback edition, this authoritative guide begins by exploring the main ingredients that give the world’s food its spice, with details on their history and horticulture, as well as how to use, purchase, and grow them. The recipes that fol

Paperback,  432 pp,  $29.95. Buy now

Raising the Heat  by Paul Gayler
Drawing inspiration from the spices and chilies of five continents, Raising the Heat will set your senses ablaze and kindle your imagination. With over 150 recipes from around the world, innovative chef and spice aficionado Paul Gayler creates tastes that will ignite and excite your palate and tempt even the most heat-reticent food lovers. Raising the Heat starts with an extensive list of the chilies of the world — from the potent Habaneros and Thais to the milder Poblanos and Lomboks. It goes on to provide information on such subjects as how dry chilies differ from fresh chilies, how to roast and dry chilies, how to select alternative hot spices such as mustards, peppers, Wasabi, or horseradish, and — perhaps most important — how to put

,  164 pp,  $44.95. Buy now