Red Hot Sauce Book : More Than 100 Recipes for Seriously Spicy Home-Made Condiments from Salsa to Sriracha
by
Dan May
Book Details
Format
Hardback or Cased Book
ISBN-10
1788794400
ISBN-13
9781788794404
Publisher
Ryland, Peters & Small Ltd
Imprint
Ryland, Peters & Small Ltd
Country of Manufacture
GB
Country of Publication
GB
Publication Date
Jun 14th, 2022
Print length
160 Pages
Weight
578 grams
Dimensions
17.60 x 21.70 x 2.40 cms
Product Classification:
Cooking with herbs & spices
Ksh 2,100.00
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100 recipes for fiery sauces, marinades and rubs, showcasing the world’s most flavoursome chillies.
100 recipes for fiery sauces, marinades, and rubs, showcasing the world’s most flavoursome chillies.
Arranged by geographical region, from Africa and the Mediterranean, to India, to Southeast Asia, this book is jam-packed with thrilling flavors. There is something for everyone, with offerings from all around the globe spanning from mild to super spicy. Each recipe is easy to make, very versatile and always comes with a serving suggestion. For example, the African Chermoula is delicious with sardines and mackerel served with roasted veg; The Ultimate Peri-Peri Marinade pairs excellently with chicken and shrimp; the eye-wateringly hot Ethiopian Berbere Paste adds depth and pizzazz to casseroles as well as making an unusual and memorable dip; and the Mediterranean Za’atar Spice Blend is a wonderful addition to hummus or a fresh salad. As well as plenty of short, simple recipes for sauces and marinades, there are bigger recipes for truly impressive and authentic dishes, such as Moroccan tagines, Indian curries and Mexican classics. Find the perfect Guacamole recipe, a Super-Speedy Patatas Bravas Sauce, or a Crab, Lime, and Scotch Bonnet Sauce. With detailed, authentic information on each region and chilli, this book is perfect for anyone wanting to inject some spice into their kitchen.
Arranged by geographical region, from Africa and the Mediterranean, to India, to Southeast Asia, this book is jam-packed with thrilling flavors. There is something for everyone, with offerings from all around the globe spanning from mild to super spicy. Each recipe is easy to make, very versatile and always comes with a serving suggestion. For example, the African Chermoula is delicious with sardines and mackerel served with roasted veg; The Ultimate Peri-Peri Marinade pairs excellently with chicken and shrimp; the eye-wateringly hot Ethiopian Berbere Paste adds depth and pizzazz to casseroles as well as making an unusual and memorable dip; and the Mediterranean Za’atar Spice Blend is a wonderful addition to hummus or a fresh salad. As well as plenty of short, simple recipes for sauces and marinades, there are bigger recipes for truly impressive and authentic dishes, such as Moroccan tagines, Indian curries and Mexican classics. Find the perfect Guacamole recipe, a Super-Speedy Patatas Bravas Sauce, or a Crab, Lime, and Scotch Bonnet Sauce. With detailed, authentic information on each region and chilli, this book is perfect for anyone wanting to inject some spice into their kitchen.
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