Singapore Chili Crab, Szechuan Piquant Chicken, and Stir-Fried Hot Diced Pork -- these are just a few of the 200 chile-fueled recipes in Fire and Spice. Award-winning cookbook author Jacki Passmore has collected these recipes from years of travel throughout the Far East, including Thailand, Indonesia, Malaysia, central China, and India, in search of the best hot and spicy dishes. Following an introduction to Asian ingredients, spices and seasonings, chapters on seafood, poultry, beef, pork, rice and noodle dishes, chutneys, vegetarian dishes, and a few desserts for cooling down the heat will satisfy even the most seasoned palate. If you love the flavors of the Far East and you've ever asked your waiter to make it "extra hot", then Fire & Spice is sure to satisfy.
- ISBN10 0028628411
- ISBN13 9780028628417
- Publish Date 31 December 1998
- Publish Status Out of Stock
- Publish Country US
- Publisher John Wiley & Sons Inc
- Imprint Hungry Minds Inc,U.S.
- Format Paperback
- Pages 304
- Language English