300 Best Ever Hot & Spicy Recipes
Seiten
2016
Southwater (Verlag)
978-1-84476-969-8 (ISBN)
Southwater (Verlag)
978-1-84476-969-8 (ISBN)
A vibrant collection of dishes from far-flung countries, to liven up your menus and awaken your taste buds
This is a vibrant collection of dishes from far-flung countries, to liven up your menus and awaken your taste buds, including recipes from Morocco, Malaysia and the Middle East, and spicy dishes from China, India and Japan. It contains all the hot and spicy ingredients, including horseradish, harissa, wasabi, mustard, chillies, lemon grass, lime leaves, cinnamon, cumin, coriander, turmeric, fennel, nutmeg, paprika, and five-spice powder. Recipe ideas include spicy soups, appetizers and light meals, fiery fish and shellfish, piquant chicken and poultry, sizzling meat and game, satisfying side dishes and accompaniments, rice and noodles, and desserts, bakes and drinks. Each recipe has clear step-by-step instructions and complete nutritional information, and there are beautiful photographs of the finished dishes. This attractive volume brings together 300 hot and spicy recipes from the world's spiciest cuisines, including dishes from the Middle East, North Africa, the Caribbean, South-east Asia and Korea. The recipes in this book show you how to make the most of wonderful, zingy ingredients.
The collection includes Spicy Malaysian Chicken Soup, Piri-piri Prawns with Aioli, Moroccan Spiced Duck Legs with Cinnamon and Quince, Marinated Korean Beef, Bombay Potatoes, Spiced Louisiana Rice, and Golden Ginger Macaroons. With around 300 beautiful colour photographs and tried and tested recipes shown in a clear easy-to-follow format, this inspirational book is the essential guide for those who like their food with a kick.
This is a vibrant collection of dishes from far-flung countries, to liven up your menus and awaken your taste buds, including recipes from Morocco, Malaysia and the Middle East, and spicy dishes from China, India and Japan. It contains all the hot and spicy ingredients, including horseradish, harissa, wasabi, mustard, chillies, lemon grass, lime leaves, cinnamon, cumin, coriander, turmeric, fennel, nutmeg, paprika, and five-spice powder. Recipe ideas include spicy soups, appetizers and light meals, fiery fish and shellfish, piquant chicken and poultry, sizzling meat and game, satisfying side dishes and accompaniments, rice and noodles, and desserts, bakes and drinks. Each recipe has clear step-by-step instructions and complete nutritional information, and there are beautiful photographs of the finished dishes. This attractive volume brings together 300 hot and spicy recipes from the world's spiciest cuisines, including dishes from the Middle East, North Africa, the Caribbean, South-east Asia and Korea. The recipes in this book show you how to make the most of wonderful, zingy ingredients.
The collection includes Spicy Malaysian Chicken Soup, Piri-piri Prawns with Aioli, Moroccan Spiced Duck Legs with Cinnamon and Quince, Marinated Korean Beef, Bombay Potatoes, Spiced Louisiana Rice, and Golden Ginger Macaroons. With around 300 beautiful colour photographs and tried and tested recipes shown in a clear easy-to-follow format, this inspirational book is the essential guide for those who like their food with a kick.
Beverly Jollands is a highly experienced cookbook writer and editor. She has travelled extensively around the Mediterranean and northern Africa. For this book she has selected a wonderful array of aromatic recipes that do justice to the vast range of spices and aromatics that are available in cuisines and cooking traditions around the world.
| Erscheint lt. Verlag | 31.12.2016 |
|---|---|
| Zusatzinfo | 300 photographs |
| Verlagsort | London |
| Sprache | englisch |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher |
| ISBN-10 | 1-84476-969-0 / 1844769690 |
| ISBN-13 | 978-1-84476-969-8 / 9781844769698 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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