cover image The World's Best Spicy Food: Where to Find It & How to Make It

The World's Best Spicy Food: Where to Find It & How to Make It

Introduction by Tom Parker Bowles. Lonely Planet, $19.99 (224p) ISBN 978-1-74321-976-8

Fans of international cuisines will enjoy this culinary trip around the globe, which combines brilliant color photographs, travel commentary, and straightforward recipes for flavorful fare spiked with spicy ingredients such as peppers, wasabi, and cinnamon. Divided into sections on dishes and condiments, the recipes are sorted alphabetically to create a melting pot of world ingredients. Cooks can choose from meals that include restaurant favorites such as mapo doufu (Sichuan, China), pork vindaloo (Goa, India), and lamb tagine with ras el hanout (Morocco) as well as lesser-known tastes including Tanzanian sambaro, a carrot dish or Caribbean souse, a cold soup. As for the condiments, the adventurous eater and chef can choose to prepare kimchi (South Korea), lime pickle (India), and Piccalilli (England). While many recipes can be created with ingredients from the average supermarket, some may require trips to ethnic markets or the use of substitutes recommended in the glossary. Notes on the dish origins and use in their traditional cultures provide interesting browsing. Recipes are labeled by spice level, ease of preparation, and utensils required; although there are some vegetarian recipes, most are written to include meat or fish. Readers are certain to find inspiration to fire up their stoves and their taste buds. (Apr.)