Item description for Hot, Hot, Hot!: Cooking with Fire and Spice by Paul Gayler...
For everyone who likes their food hot and spicy, this trailblazing collection will excite and ignite your palate in a whirlwind tour around the spice world. Drawing inspiration from five continents, Paul Gayler combines the tastes and techniques from different cuisines in over 150 innovative recipes for soups and starters, fish and seafood, meat, vegetables, salad, pasta, rice and even bread. By skilfully layering ingredients such as slow-burn ginger, explosive jalapeno and tempering lemongrass, these recipes use chillies and other fiery spices to add interest, and not just fire, to aromatic, perfectly-balanced dishes. If you are a real chilli afficionado, you may want to plunge straight into Fiery Keralan Chicken or Prawns Piri-Piri, yet the Celeriac and Mustard Soup or the Cioppino give you a gentle warming glow as you acclimatise to the really hot stuff.The full repertoire of ingredients, fresh and dried, are introduced with complete descriptions in The Hot Store Cupboard. This section explores origins and uses, looks particularly at the unique spice blends of China and India and contains essential advice on buying, storing and preparing chillies. Together with photographer Gus Filgate, Paul Gayler has created a book that will set your senses ablaze raising not only the heat but also standards of culinary excellence in your kitchen.
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Est. Packaging Dimensions: Length: 9.92" Width: 8.74" Height: 0.55" Weight: 1.63 lbs.
Release Date Oct 25, 2005
Publisher Kyle Books
ISBN 1904920195 ISBN13 9781904920199
Availability 0 units.
More About Paul Gayler
Paul Gayler is well known as Executive Chef at London's prestigious hotel, The Lanesborough. He has made many appearances on British TV and now has over 20 cookery books to his name, selling over 500,000 copies worldwide in ten languages.Paul has won The Guild of Food Writers' Cookery Book of the Year, has been nominated for a prestigious Andr? Simon Award and, in 2012, was awarded an MBE as well as the top "Catey" from Caterer and Hotelkeeper -- the equivalent of an Oscar in the hotel business -- for his "outstanding contribution to the hotel industry."Paul also acts as a consultant, advising on product development to a number of food companies. He is the author of Steak (9781903221426) and Burgers (9781906417260), both published by Jacqui Small.