Hot Sauce
Fiery Recipes for Drizzling, Dipping & Marinating
Seiten
2025
Ryland, Peters & Small Ltd (Verlag)
978-1-78879-685-9 (ISBN)
Ryland, Peters & Small Ltd (Verlag)
978-1-78879-685-9 (ISBN)
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60 recipes for fiery sauces, marinades and rubs, showcasing the WORLD’S MOST FLAVOURSOME CHILLIES.
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.
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.
Dan May is a photographer who started growing chillies in 2005. Before he knew it, he had the world’s most northerly chilli farm. He was also founder of Trees Can’t Dance, a chilli sauce supplier in the UK, Europe, and the Middle East, founded in 2005. He lives in Haltwhistle, Northumberland.
| Erscheint lt. Verlag | 13.5.2025 |
|---|---|
| Zusatzinfo | 60 col photographs |
| Verlagsort | London |
| Sprache | englisch |
| Maße | 150 x 150 mm |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher |
| ISBN-10 | 1-78879-685-3 / 1788796853 |
| ISBN-13 | 978-1-78879-685-9 / 9781788796859 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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