Vous voulez voir cette page en français ? Cliquez ici.

Have one to sell? Sell yours here
Tell the Publisher!
I'd like to read this book on Kindle

Don't have a Kindle? Get your Kindle here, or download a FREE Kindle Reading App.

Raising the Heat: Cooking with Fire and Spice [Hardcover]

Paul Gayler


Available from these sellers.


Formats

Amazon Price New from Used from
Hardcover CDN $39.95  
Hardcover, July 1 2002 --  
Join Amazon Student in Canada


Book Description

July 1 2002
This work provides a range of recipes from around the world which contain a variety of spices. They include: Creole crab soup, Moroccan spiced leg of lamb, Mexican squid fajitas, Lebanese avieli rice and English horseradish sauce.
--This text refers to an alternate Hardcover edition.

Product Details

  • Hardcover: 164 pages
  • Publisher: Lyons Press; First edition (July 1 2002)
  • Language: English
  • ISBN-10: 158574462X
  • ISBN-13: 978-1585744626
  • Product Dimensions: 26.4 x 23.3 x 2 cm
  • Shipping Weight: 912 g
  • Amazon Bestsellers Rank: #2,959,583 in Books (See Top 100 in Books)

Product Description

From Publishers Weekly

Gayler (A Passion for Potatoes, Vegetarian Cookbook) brings a passion for spicy cuisine to the home kitchen in this inviting full-color cookbook. Executive chef at the world-renowned Lanesborough Hotel in the U.K., he draws on such diverse locales as Singapore, Malaysia and Mexico for inspiration. Gayler describes his key ingredients in the opening "hot store cupboard," explaining the heat factor and storage procedures for various spices. His soups and starters include the easy-to-prepare Spicy Channa (roasted chickpeas) and the simple Marinated Goat Cheese, which relies on Dijon mustard for its kick. Gayler also covers fish and seafood with recipes for Jerk Mackerel, Roasted Salmon and Asian Blackened Monkfish. Poultry and meat dishes (like Fiery Keralan Chicken or the Braised Lamb Kidneys) and vegetables (Sweet and Sour Baby Onions, Chargrilled Baby Eggplants) also get their due. He rounds out the book with salads and chapter on pasta, rice and bread, which is full of interesting concoctions from Shiitake and Butternut Squash Orzotto to Hoppin' John. The book includes a wonderfully thorough section on sauces and spice mixes. Indicating extra spicy dishes with an asterisk and peppering the book with little "Hot Tip" suggestions, Gayler encourages each cook to experiment with spice levels and tolerance. The resulting book is an inspiring riot of color and creativity that takes advantage of the growing interest in fusion cooking and palate-tingling foods.
Copyright 2002 Cahners Business Information, Inc.

Sell a Digital Version of This Book in the Kindle Store

If you are a publisher or author and hold the digital rights to a book, you can sell a digital version of it in our Kindle Store. Learn more

Customer Reviews

There are no customer reviews yet.
5 star
4 star
3 star
2 star
1 star

Look for similar items by category


Feedback