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Flavoring with Chiles
Whether fresh, dried, powdered, or pureed, chiles have become well established as kitchen basics the world over. Some chiles are piercingly hot; others bring a fruity warmth to foods. All this wonderful variety is explored in 30 delicious recipes.
Hardcover, 64 pages
Published April 10th 2000 by Ryland Peters & Small
(first published August 27th 1996)
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