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The Spicy Food Lover's Bible: The Ultimate Guide to Buying, Growing, Storing and Using the Key Ingredients That Give Food Spice
A comprehensive guide to the use of hot spices in international cuisine
Dave DeWitt and Nancy Gerlach’s book is clearly a work of dedication and passion!” —Deborah Madison
Even the most creative cooks sometimes need to spice up their menus, and there’s nothing like a fiery flavor to add a kick to ho-hum cuisine. From chiles and chipotle to wasabi and ginger, every culture has its own way of making food sizzle with excitement. In The Spicy Food Lover’s Bible renowned fiery foods experts Dave DeWitt and Nancy Gerlach bring together more than 250 recipes for hot stuff from around the globe, along with a wealth of related food information.
Now available in an affordable paperback edition, this authoritative guide begins by exploring the main ingredients that give the world’s food its spice, with details on their history and horticulture, as well as how to use, purchase, and grow them,. The recipes that follow—Moroccan Charmoula, Gravlax with Creamy Mustard Sauce, Kung Po Chicken, Tamarind Mint Shrimp Curry, and many more—display an astonishing range of tastes and preparations, from the mildly piquant to the red-hot. Also featured are guidelines for putting together spicy meals with the ideal combination of flavors, colors, and textures, including ”cool-down” dishes and beverage pairings. The Spicy Food Lover’s Bible is the only book home cooks will ever need to turn up the heat on their everyday cooking.
Dave DeWitt and Nancy Gerlach’s book is clearly a work of dedication and passion!” —Deborah Madison
Even the most creative cooks sometimes need to spice up their menus, and there’s nothing like a fiery flavor to add a kick to ho-hum cuisine. From chiles and chipotle to wasabi and ginger, every culture has its own way of making food sizzle with excitement. In The Spicy Food Lover’s Bible renowned fiery foods experts Dave DeWitt and Nancy Gerlach bring together more than 250 recipes for hot stuff from around the globe, along with a wealth of related food information.
Now available in an affordable paperback edition, this authoritative guide begins by exploring the main ingredients that give the world’s food its spice, with details on their history and horticulture, as well as how to use, purchase, and grow them,. The recipes that follow—Moroccan Charmoula, Gravlax with Creamy Mustard Sauce, Kung Po Chicken, Tamarind Mint Shrimp Curry, and many more—display an astonishing range of tastes and preparations, from the mildly piquant to the red-hot. Also featured are guidelines for putting together spicy meals with the ideal combination of flavors, colors, and textures, including ”cool-down” dishes and beverage pairings. The Spicy Food Lover’s Bible is the only book home cooks will ever need to turn up the heat on their everyday cooking.
432 pages, Paperback
Published September 1, 2007
About the author
Dave DeWitt
87 books23 followersThe New York Times calls this author "The Pope of Peppers" and TV viewers recognize Dave DeWitt as the ever-affable chile pepper expert and organizer of Albuquerque's huge annual National Fiery Foods and Barbecue Show. Dave is also the author of more than 40 food related books, including the best-selling "The Complete Chile Pepper Book," "The Southwest Table," and the forthcoming "Growing Medical Marijuana."
National TV appearances include "American Journal," Cable News Network, "The Today Show," "Home with Gary Collins," "Scientific American Frontiers," "Smart Solutions," and "CBS Sunday Morning." He has also been featured in The New Yorker, The New York Times, Los Angeles Times, USA Today, American Way, Smithsonian, and approximately 200 newspapers across the country.
Now, the world's authority on the Southwest's hottest food turns his attention to New Mexicos most compelling and legendary historical figures--the rag-tag group of Apache warriors led by an elderly gentleman set on avenging the death of Victorio--and those who pursued them, the officers and buffalo soldiers of the U.S. Army's Ninth Cavalry as told in Dave's novel "Avenging Victorio."
The people, the story and the settings are real; DeWitt poured through endless documentation in the form of military records, old photos, newspaper clippings, letters and other correspondence to piece together the facts. Then, drawing on his background as a university professor of composition and literature-- plus his almost uncanny grasp and sensibility of Apache customs, traditions, rituals (and humor) -- DeWitt has woven a fast-paced and engaging saga. Click here for more information."
National TV appearances include "American Journal," Cable News Network, "The Today Show," "Home with Gary Collins," "Scientific American Frontiers," "Smart Solutions," and "CBS Sunday Morning." He has also been featured in The New Yorker, The New York Times, Los Angeles Times, USA Today, American Way, Smithsonian, and approximately 200 newspapers across the country.
Now, the world's authority on the Southwest's hottest food turns his attention to New Mexicos most compelling and legendary historical figures--the rag-tag group of Apache warriors led by an elderly gentleman set on avenging the death of Victorio--and those who pursued them, the officers and buffalo soldiers of the U.S. Army's Ninth Cavalry as told in Dave's novel "Avenging Victorio."
The people, the story and the settings are real; DeWitt poured through endless documentation in the form of military records, old photos, newspaper clippings, letters and other correspondence to piece together the facts. Then, drawing on his background as a university professor of composition and literature-- plus his almost uncanny grasp and sensibility of Apache customs, traditions, rituals (and humor) -- DeWitt has woven a fast-paced and engaging saga. Click here for more information."
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Displaying 1 - 5 of 5 reviews
January 31, 2022
Publishers Weekly
Few foodies are more devoted than those who belong to the fiery food cult. These are the people who keep a bottle of Tabasco in their purses for emergencies, whose palates are never blistered, whose tastebuds never timid. This volume, which catalogs every pepper, chile, curry and mustard known to man, is for them.
Beginning with a guided tour through the spice regions of the world and a brief history of the spice trade, it shifts gears about a third of the way through and becomes a cookbook, offering up an eccentric collection of recipes.
First come the spice rubs, pastes and blends, from the Moroccan Ras El Hanout, which is "used to flavor tagines, couscous, lamb, and game," to the Southwest Seasoning Rub, which the authors advise sprinkling in a pot of pinto beans.
Next up are appetizers and snacks, and then several varieties of main courses, including meat-based selections like Korean Chap Chee and vegetarian mains like Egg Fritters in Chile Sauce.
There are even recipes for cool down dishes like the deliciously flan-like Queso Napolitano and an old-fashioned Cucumber Slaw.
While these recipes are rather loosely linked-one gets the feeling that the authors included any dish that requires a twist of pepper-they are easy to make, fun to eat and guaranteed to please the most ardent fans of piquant foods.
Few foodies are more devoted than those who belong to the fiery food cult. These are the people who keep a bottle of Tabasco in their purses for emergencies, whose palates are never blistered, whose tastebuds never timid. This volume, which catalogs every pepper, chile, curry and mustard known to man, is for them.
Beginning with a guided tour through the spice regions of the world and a brief history of the spice trade, it shifts gears about a third of the way through and becomes a cookbook, offering up an eccentric collection of recipes.
First come the spice rubs, pastes and blends, from the Moroccan Ras El Hanout, which is "used to flavor tagines, couscous, lamb, and game," to the Southwest Seasoning Rub, which the authors advise sprinkling in a pot of pinto beans.
Next up are appetizers and snacks, and then several varieties of main courses, including meat-based selections like Korean Chap Chee and vegetarian mains like Egg Fritters in Chile Sauce.
There are even recipes for cool down dishes like the deliciously flan-like Queso Napolitano and an old-fashioned Cucumber Slaw.
While these recipes are rather loosely linked-one gets the feeling that the authors included any dish that requires a twist of pepper-they are easy to make, fun to eat and guaranteed to please the most ardent fans of piquant foods.
May 21, 2017
This had everything from crystallized ginger to homemade chai and everything in between. I loved the detail and the explanations that went with the recipes. And I'm looking forward to trying many more.
January 16, 2010
A history lesson, spice/herb blends, and recipes. What can a season lover want more?
August 11, 2011
I never realized there was a purpose to serving wasabi with sushi, aside from adding a spicy kick. This has become one of my favorite cookbooks!
September 15, 2015
This collection on spicy foods contains recipes from around the world and is intended for those that want heat in their food. It contains sections on selecting and storring spices for the best effect.
Displaying 1 - 5 of 5 reviews