Jane Butels Hotter

I love hot food! Marry the intensity of heat with flavor and you have a winning meal at my table. What I enjoy about this book is the diversity of dishes from appetizers through entree's and desserts to drinks that give you a wide vareity of hot and spicy choices. The author, Jane Butel, entices the reader with "I gotta make this titles" like Bitchy Beef Bourguignonne, Dante's Downfall, Tracy's White Trash and Hot to Trot Tarts. All recipes are very readable and easy to make. If you are a seasoned HEAT eater or seeking adventurous cooking, then grab Hotter Than Hell and spice up your culinary life.

This book contains an intriguing gumbo recipe, Jane's Great Grandmother's Gumbo. Here is her comment about that recipe: My Swedish grandmother's mother got this recipe from one of her helpers whose home was in Louisiana. The original recipe was a real kick -- it called for a 10-cent soup bone, a sack full of freshly picked okra and so on -- but I tested and retested it with modern measurements, finally achieving the true flavor of Grandma's gumbo.

Fans of hot, spicy food need look no further for flames than Jane Butel's new edition of Hotter Than Hell: Hot & Spicy Dishes From Around The World. Now in a new and expanded edition, Hotter Than Hell: Hot & Spicy Dishes From Around The World is an exciting cookbook packed cover-to-cover with tasty and extra-hot cuisine applying spicy ingredients from the Southwest to the Far East. Step-by-step instructions and full-color photographs clearly lay out tongue-on-fire recipes such as Picante Pesto-Topped Oysters on the Half-Shell, Double Mustard-Coated Baked Chicken, Hot Green Beans Vinaigrette, Poppy Seed Torte, and so much more. While heat is the unifying factor, dishes come with quite a bit of added flavor, color photos, and excellent introductory descriptions. A brief guide to (spicy) ingredients and an easy-to-use index complete this zesty cookbook especially recommended for those who like fire in their flavor!

A terrific cookbook that I have used since 1987. Wonderful dishes. One of the best queso recipes I have ever run across. I have no idea why "A reader" wrote what he or she did since my experience has been the opposite. Jane Butel's directions are clear and very easy to follow and the tastes are authentic. The mole poblano (listed as Turkey Mole) instantly took me back to Old Mexico where I fell in love with the sauce. I have never written a review before and have not felt compelled to do so until now. Jane, if you read this, thanks for all the great dishes!

I purchased my "Hotter than Hell" cookbook in 1987 and have since that time, purchased several others for friends who have tasted the recipes I prepared from the book. I have had requests that I prepare "Double Cilantro Roast Pork" when I have invited someone for dinner after having served it to them previously. The ingredients for recipes in the book are: onions, potatoes, garlic, olive oil, different vegetables, cheese, etc. The different peppers, herbs and meat are the only things that someone might have to make a trip to the grocery for. I can't imagine what the "reader from Texas" uses to cook with if she feels the ingredients are "exotic." For anyone who enjoys cooking and trying new recipes, I recommend this cookbook. I am purchasing three(3) today for gifts by request.