Overview

Chillies are prized across the world for the fantastic heat and flavour they bring to a wide variety of foods. This sensational book brings together the best chilli recipes to raise the temperature in your kitchen. From the super-hot to the subtly spiced, there's something to tempt every palate in this amazing recipe collection. Make the most of every type of chilli with delicious soups, appetizers and snacks, sizzling fish and shellfish, scorching meat and vegetable dishes, piquant pasta, noodle and rice, spicy side dishes and salads, and mouth-watering relishes, pickles and salsas. Featuring dishes from India, Thailand and South East Asia, Mexico, the Caribbean and across Africa, this book offers a world tour of chilli-loving countries. All the classic recipes are here, from India and Thailand's finest curries, to Jerk Chicken from Jamaica and Tunisian Harissa, to Mexican Enchiladas and Chilli Con Carne. There are also clever new ways with old favourites: spice up Italian food with fiery pasta sauces or bring out the best in your barbecue with red-hot kebabs, tandoori drumsticks and chilli salad. Easy-to-follow recipes mean it couldn't be simpler to try your hand at sometime a little different, like Chargrilled Quails in a Chilli and Pomegranate Marinade from Turkey or Vietnamese Barbecued Prawns with a Chilli and Raspberry Dip. More than 245 photographs are certain to inspire you in the kitchen and ensure you'll get perfect results every time. With over 240 vibrant recipes, this is every chilli-lover's culinary bible.

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9781844767892

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Jenni Fleetwood, is an established cookery writer and editor. Growing up in South Africa, Jenni was able to taste fresh chillies from her father's garden and has been hooked ever since, sampling chillies in all their variety in China, Thailand, the Gambia, Spain and the Caribbean. She travelled to New Orleans where she attended a course in Cajun cooking, and was introduced to the hot chilli sauces for which Louisiana is well known. Jenni has also written several books, in particular one on Mexican cooking, which helped her to establish close ties with cooks in Mexico City and San Miguel de Allende.

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