The Fiery Cuisines

I LOVE this cookbook. I've even given them as gifts to friends and relatives. Every recipe I've tried from this book has been outstanding. The way the recipes are grouped according to the part of the world they come from is logical. Each recipe is rated according to how hot and spicy it is, and these are accurate and quite helpful - makes it easy to adjust the spiciness to your own preferred range. My favorite recipe is the Jambalaya. I vary the meats I put in depending on what I have available, and they all come out good. I've even used game meats such as tough cuts of antelope, and as long as I blend it with sausage it comes out very tasty. I highly recommend this cookbook to anyone who loves to cook. Be aware that the ingredients in the recipes are all from scratch. If your idea of cooking is to mix ready made sauces and soups you may be frustrated with these recipes.

The Fiery Cuisines has delicious recipes for fiery hot appetizers, salads, soups, sauces and bread, as well as main dishes of meat, poultry, seafood, eggs and cheese, vegetables, pasta, rice and potatoes.The pungent, hot ingredients used in these recipes are pepper, horseradish, ginger, mustard, fresh or green chiles, dried red or black chili pods, chili powders and flakes, bottled chili sauces and chili powdersThe authors rate each recipe on the Scoville scale of hotness. These ratings start at 1, for ginger, horserdish, other mustards, cherry and tomato peppers, paprika and pimento. And they run right on up to 10 (please don't try these at home) for the legendary chilis, "Bahama Mama" and "Texas Fireball."The book's recipes are drawn from the American Sunbelt, Mexico, The Caribbean, Latin America, Europe, Africa and the Middle East, the Indian Subcontinent, the Pacific and the Orient.If you like hot chili, you'll love this book.