Chilli Cookbook
Spice Up Your Cooking with This Fiery Collection of Sizzling Recipes
Seiten
2016
Lorenz Books (Verlag)
978-0-7548-3078-8 (ISBN)
Lorenz Books (Verlag)
978-0-7548-3078-8 (ISBN)
- Titel ist leider vergriffen;
keine Neuauflage - Artikel merken
Wake up your tastebuds with this handy guide to chillies and how to use them in 25 vibrant recipes.
Spice up your cooking with this fiery collection of sizzling recipes. Wake up your tastebuds with these vibrant recipes to enjoy throughout the year. It features dishes from around the world, such as Chilli, Tomatoes & Spinach Pizza; Chilli Onion Koftas, and Piri-Piri Prawns with Aioli. It contains recipes for spicy soups, dips and starters; fiery fish and seafood; sizzling chicken and meat dishes; hot vegetarian meals plus piquant sides and salads. It includes techniques for seeding, roasting, peeling and grinding chillies for best results. It offers a concise introduction introduces the main types of chilli and how best to cook with them. Chilli peppers, in their many and varied forms, are widely used in cooking throughout the world. Although they are best known for being 'hot', they can in fact also be quite subtle, bringing in extra interest to dishes without making them at all fierce if you choose to use your chillies with care. Chillies combine well with all kinds of fish and seafood, poultry, meat, vegetables, salads, grains and pulses.As well as being pleasurable to eat, they aid the digestion, are a useful source of vitamins A and C, and are said to have a beneficial, calming effect.
All of these are excellent reasons to cook more often with chillies, and using this book will help you to do that.
Spice up your cooking with this fiery collection of sizzling recipes. Wake up your tastebuds with these vibrant recipes to enjoy throughout the year. It features dishes from around the world, such as Chilli, Tomatoes & Spinach Pizza; Chilli Onion Koftas, and Piri-Piri Prawns with Aioli. It contains recipes for spicy soups, dips and starters; fiery fish and seafood; sizzling chicken and meat dishes; hot vegetarian meals plus piquant sides and salads. It includes techniques for seeding, roasting, peeling and grinding chillies for best results. It offers a concise introduction introduces the main types of chilli and how best to cook with them. Chilli peppers, in their many and varied forms, are widely used in cooking throughout the world. Although they are best known for being 'hot', they can in fact also be quite subtle, bringing in extra interest to dishes without making them at all fierce if you choose to use your chillies with care. Chillies combine well with all kinds of fish and seafood, poultry, meat, vegetables, salads, grains and pulses.As well as being pleasurable to eat, they aid the digestion, are a useful source of vitamins A and C, and are said to have a beneficial, calming effect.
All of these are excellent reasons to cook more often with chillies, and using this book will help you to do that.
Valerie Ferguson is a highly experienced food writer and editor, who ran a catering service and cooking school.
| Erscheint lt. Verlag | 11.4.2016 |
|---|---|
| Zusatzinfo | over 100 photographs |
| Verlagsort | London |
| Sprache | englisch |
| Maße | 144 x 206 mm |
| Gewicht | 240 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher |
| ISBN-10 | 0-7548-3078-0 / 0754830780 |
| ISBN-13 | 978-0-7548-3078-8 / 9780754830788 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
| Haben Sie eine Frage zum Produkt? |
Mehr entdecken
aus dem Bereich
aus dem Bereich
schnell, gesund und kindgerecht
Buch | Softcover (2025)
Gräfe und Unzer (Verlag)
CHF 19,90
Franz Kafkas vegetarische Verwandlung in 544 Rezepten
Buch | Hardcover (2025)
Klett-Cotta (Verlag)
CHF 48,90
