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Hot Sauce: Fiery Recipes for Drizzling, Dipping & Marinating - Hardcover

May, Dan

 
9781788796859: Hot Sauce: Fiery Recipes for Drizzling, Dipping & Marinating
Hardcover
ISBN 10: 1788796853 ISBN 13: 9781788796859
Verlag: Ryland, Peters & Small Ltd, 2025

Inhaltsangabe

60 recipes for fiery sauces, marinades, and rubs, showcasing the world’s most flavorsome chillies.

Arranged by geographical region, from Africa and the Mediterranean, to India, to Southeast Asia, this book is jam-packed with thrilling flavors. This book has something for everyone, with offerings from all around the globe spanning from mild to super spicy. Each recipe is easy to make, very versatile and always comes with a serving suggestion. For example, the African Chermoula is delicious with sardines and mackerel served with roasted veg; The Ultimate Peri-Peri Marinade pairs excellently with chicken and shrimp; the eye-wateringly hot Ethiopian Berbere Paste adds depth and pizzazz to casseroles as well as making an unusual and memorable dip; and the Mediterranean Za’atar Spice Blend is a wonderful addition to hummus or a fresh salad.

There are plenty of short, simple recipes for sauces and marinades, plus dips, rubs and spice blends. Find the perfect Guacamole recipe, a Super-Speedy Patatas Bravas Sauce, or a Crab, Lime and Scotch Bonnet Sauce. With detailed, authentic information on each region and chilli, this book is perfect for anyone wanting to inject some spice into their kitchen.

Die Inhaltsangabe kann sich auf eine andere Ausgabe dieses Titels beziehen.

Über die Autorin bzw. den Autor

Dan May is a photographer who started growing chiles in 2005. Before he knew it, he had the world’s most northerly chile farm. He was also founder of Trees Can’t Dance, a chili sauce supplier in the UK, Europe, and the Middle East, founded in 2005. He lives in Haltwhistle, Northumberland, UK.

Von der hinteren Coverseite

60 recipes for fiery sauces and marinades, showcasing the world's most flavoursome chillies. This book is perfect for anyone wanting to inject some spice into their kitchen. From mexican chipotle sauce and french rouille to vietnamese nuoc-cham and texan hot sauce.

This book has something for everyone, with offerings from all around the globe, spanning from mild to super spicy. Each recipe is easy to make, versatile and comes with a serving suggestion. For example, the African Chermoula is delicious with sardines and mackerel served with roasted veg; The Ultimate Peri-Peri Marinade pairs excellently with chicken and shrimp; and the eye-wateringly hot Ethiopian Berbere Paste adds depth and pizzazz to casseroles as well as making an unusual and memorable dip. Plenty of short, simple recipes for sauces and marinades, plus pastes, dips and spice blends.

Find the perfect Chimichurri recipe, a Super-Speedy Patatas Bravas Sauce or a Crab, Lime and Scotch Bonnet Sauce. With information on each region and chilli, this book is perfect for anyone wanting to spice up their cooking.

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Verlag
Ryland, Peters & Small Ltd
Erscheinungsdatum
2025
Sprache
Englisch
ISBN 10 
1788796853
ISBN 13 
9781788796859
Einband
Gebundene Ausgabe
Auflage
1
Anzahl der Seiten
128
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Verantwortliche Person
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