Some Like It Hot
Harvard Common Press,U.S. (Verlag)
978-1-55832-269-1 (ISBN)
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"Some Like It Hot" is a fun and feisty collection of 350 recipes drawn from all the cuisines of the world with a tradition of spicy food. From the moles of Mexico to the kimchi of Korea, from the curries of India to the piri-piri of Africa, this world of exceptionally piquant food has captivated the American palate. Clifford Wright takes readers on a culinary tour of the world's hot zones-the 14 geographic areas where the spiciest foods are consumed, notably Southeast Asia, China, India, West Africa, Tunisia, Ethiopia, Morocco, the Caribbean, Mexico, Central and South America, and Louisiana and the American Southwest. Wright has travelled extensively throughout these areas and eaten every kind of spicy dish he could find, and in this book he has recreated those dishes with delicious accuracy and authenticity. He only includes dishes that are intended to be spicy, not doctored up versions of traditionally mild foods (for example, you won't find a recipe here for spicy fettuccine alfredo).
The recipes in "Some Like It Hot" give spicy food lovers a passport to some of the world's most flavourful and piquant cuisines, such as Chicken Cooked in Hell (Cameroon), Shrimp in Pumpkin Seed Coriander Sauce (Thailand), Fiery Fennel Couscous (Tunisia), Lamb in Spicy Cardamom and Rose Water Yogurt Sauce (Northwest India), Incendiary Pork and Egg Stew (Bolivia), and Spicy Zucchini in the Sauce that Dances (Algeria). The book also includes a chapter on cool accompaniments for the fiery dishes, a glossary of spicy ingredients, and an extensive guide to online resources for purchasing specialty ingredients. "Some Like It Hot" is the only authentic, comprehensive collection of spicy cuisine recipes from around the world, sure to delight the ever-growing population of spicy food lovers who are always looking for that next hot thing.
Clifford A. Wright won the James Beard/KitchenAid Cookbook of the Year award and the James Beard Award for the Best Writing on Food in 2000 for A Mediterranean Feast (William Morrow), which was also a finalist for the International Association of Culinary Professionals (IACP) Cookbook of the Year award that same year. He is the author of fourteen books, twelve of which are cookbooks. Wright's articles on food and cuisine have appeared in Gourmet, Bon App/u00e9tit, Food & Wine, Saveur, and other magazines. He is a contributing editor to ZesterDaily.com. As an independent researcher, Wright wrote the food entries for Columbia University's Encyclopedia of the Modern Middle East and has published scholarly articles on food in peer-reviewed journals such as Al-Masaq: Islam and the Medieval Mediterranean, Food and Foodways, and Gastronomica. Wright has also lectured on food at the Center for European Studies at Harvard University, Boston University, Georgetown University, Davidson College in North Carolina, Loyola Marymount University, South Dakota State University, University of California at Santa Barbara, and the Culinary Institute of America, among other institutions. As a cooking teacher, he has taught cooking classes at the Central Market cooking schools in Texas, the Rhode Island School of Design, Institute for Culinary Education in New York, Sur la Table, and other cooking schools around the United States. His website www.CliffordAWright.com is one of the most-visited sites for people interested in Mediterranean foods. In 2009 he launched the Venice Cooking School (www.VeniceCookingSchool.com) with Martha Rose Shulman in Los Angeles, California. He lives in Santa Monica, California.
| Erscheint lt. Verlag | 1.10.2005 |
|---|---|
| Sprache | englisch |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher |
| ISBN-10 | 1-55832-269-8 / 1558322698 |
| ISBN-13 | 978-1-55832-269-1 / 9781558322691 |
| Zustand | Neuware |
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