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The World Best Spicy Food Where to Find it How to Make it Lonely Planet Food 9781743219768 Books

Download As PDF : The World Best Spicy Food Where to Find it How to Make it Lonely Planet Food 9781743219768 Books

The World Best Spicy Food Where to Find it How to Make it Lonely Planet Food 9781743219768 Books

Just didn't have enough of what I was looking for. Bummed out. There is probably 1 recipe I would use from here, and I am a cooking enthusiast. Might be easier if all the ingredients from SouthEast Asia were more readily available to me.


Tags : The World's Best Spicy Food: Where to Find it & How to Make it [Lonely Planet Food] on Amazon.com. *FREE* shipping on qualifying offers. <P><I>Lonely Planet: The world's leading travel guide publisher*</I></P><P>The follow up to the successful The World's Best Street Food,Lonely Planet Food,The World's Best Spicy Food: Where to Find it & How to Make it,Lonely Planet,1743219768,Regional & Ethnic - International,Cooking (Spices),International cooking.,Spices.,COOKERY,COOKING Regional & Ethnic General,COOKING Regional & Ethnic International,Cookbooks,Cookery food & drink etc,Cooking,Cooking Wine,CookingSpecific Ingredients - Herbs, Spices, Condiments,Food, Lodging & Transportation - Restaurants,GENERAL,General Adult,International cooking,International cooking.,Monograph Series, any,Non-Fiction,PHOTOGRAPHY OF SPECIFIC SUBJECTS,Pictorial treatment,Regional & Ethnic - International,Specific Ingredients - Herbs, Spices, Condiments,Spices,Spices.,TRAVEL General,TravelFood, Lodging & Transportation - Restaurants,COOKING Regional & Ethnic General,COOKING Regional & Ethnic International,CookingSpecific Ingredients - Herbs, Spices, Condiments,Food, Lodging & Transportation - Restaurants,Specific Ingredients - Herbs, Spices, Condiments,TRAVEL General,TravelFood, Lodging & Transportation - Restaurants,Cooking Wine,Cookery,Photography Of Specific Subjects,International cooking,Spices,Cooking,Cookery food & drink etc

The World Best Spicy Food Where to Find it How to Make it Lonely Planet Food 9781743219768 Books Reviews

I liked this book. It is a lavishly illustrated travelogue and cookbook, featuring recipes from all over the world (including the United States and England). Each recipe gets two pages one page to discuss what the dish is, what it tastes like, how to find it, and tips for eating it gracefully, and a page with the recipe itself, preparation instructions, and a photo. It's lavishly, splendidly illustrated in color throughout, with a decent glossary and index. Recipes are rated with easy visual cues regarding how difficult they are to prepare and how spicy they are; vegetarian options are noted, and utensils required for eating the dishes are suggested. Sometimes a difficult-to-find ingredient is sourced as well. The photos are simply gorgeous and fascinating, as one might expect of a publisher famous for travel books.

The problem is, it really does suffer some setbacks that simple editing would have fixed. The book, in flouting conventions that cookbooks traditionally use, suffers for those conventions' lack here.

Ingredients are listed in Imperial measuring units with American ones in parentheses, which is fine, but I'm a little disappointed that the authors went with volume measurements rather than weight for other things, using for example "1 cup" of an ingredient instead of "4 ounces" of it.

Photos are also not always very helpful; sometimes you get a photo of someone holding a food that is clearly not what the recipe depicts, or something more cultural than visually instructional. I don't know what prompted that odd decision but it is a problem for me, especially when it comes to foods I've never seen or prepared before. The recipe for shawayuh, a spicy Yemenese grilled meat dish, shows only a photo of a guy hunched over a grill from behind. Hooray! Now I have no idea what this thing is supposed to look like.

The recipe lists themselves are problematic; they are not listed in order of use, so one must very carefully read the recipe to figure out when to add this or that ingredient. Other times, a recipe is shown with a photo that makes quite clear that it includes a flourish that is not listed in ingredients. For example, is that green stuff on the shakshouka in its photo parsley or cilantro or something else entirely?

This book reads less like an introductory spicy-food cooking course and more like an attention-getter for beginners and a way to happily relive memories for those who well accustomed spicy food. It definitely made me (a beginner) more interested in seeking out and trying these foods, and I bet that I could easily alter the recipes to accommodate my virgin palate. And for those who already like spicy food, it will perhaps give them some new ideas to try as well. This book would be a welcome addition to the bookshelves of either group, but just be aware that it's not a traditional cookbook and I don't think it's even really trying to be.
Paprika, Goulash, Vegetable Kebabs, Singapore Noodles, Horseradish, Masala, Mustard, Spiced Up Hummus, Wasabi .... these are some of the interesting things to spice up your life.

“Tabasco was the gateway drug of an addiction that would take over my life.” Ha-ha, that is funny! “The World’s Best Spicy Food Where To Find It & How To Make It” is lavishly illustrated with imagery from across the globe. There are health benefits also with spices and herbs, garlic, chilies, onions, allspice, and oregano have all been proven to kill bacteria making food safer to consume.

The book is very user friendly with simply guides as to what is needed to make a recipe and also how hot a dish is. I really don’t see how the average person could possibly have tried all the various culinary delights within this book; we are talking everywhere on this planet Croatia, Tunisia, Mozambique, Syria, Guinea-Bissau.

For you vegetarians out there it is often easy to substitute items such as these for meat

- Imitation poultry products (Quorn)

- Vegetarian Ground Sausage. This product is made from textured soy protein and the taste and smell of sausage.

- Veggie burgers ... which can also be cut into small pieces if making a vegetarian chili.

The list goes on and on (tofu, soybeans....), Quorn for instance is made from mycoprotein, a man made fungus that resembles dough during the creation process. Of course mushrooms have also been used to replicate things like hamburger patties for a long time. There is a fungus among us!

Textured Vegetable Protein (TVP) - is a food product made from soybeans. It is produced from soy flour after the soybean oil has been extracted, then cooked under pressure, extruded, and dried. It can be formed to imitate and emulate various animal based products. No boiled goat heads for me, or fermented fish sauce.

I’m a Masala man, myself. Masala is a blend of fragrant Indian spices in dry or paste form, it is used to flavor many traditional foods and beverages throughout the region. Several different variations of the mixture exist, each with its own unique spice blend and specific use.

And finally the book points out what many do not know. Real Wasabi is very difficult to find in the USA .... we have been tricked with horseradish and mustard powder masquerading as the elusive Wasabi..

Overall a great culinary adventure and if any of my readers out there have honestly had EVERY recipe in this book you must be Robinson Crusoe whom has escaped the island (of bland food).
I reach for this book whenever I’m about to embark on a shopping trip to one of the few Asian grocery stores in the state of Oregon. The closest one is an hour’s drive; my favorite is located roughly three hours from home, so it is imperative to make the best use of my time when the time comes to restock the spice rack and shelves.

Oooh, spicy. Not hot, mind you. I’ve no interest in thrill seeking in Scoville units. No, I’m an enthusiast for spicy, like savory (umami) and sour, my favorite tastes.

The World's Best Spicy Food Where to Find it & How to Make it by Lonely Planet is fun to flip around and read, jotting notes and want-to-try-that lists. The book is a great appetizer for those shopping trips and trigger sweeping searches in the grocery store’s spice and sauce aisles.

Compiled from a cadre of food writers, the book’s format follows the KISS rule, with each recipe accompanied by the following, albeit brief, sections

• What is it?
• Origins
• Tasting
• Where to find it
• Variations

The full-color photos are tantalizing, applying equal pressure to your kitchen and your passport. Either way, adventure awaits.

Rating Four stars
The title provided more anticipation for the content once you have perused the book. There is nothing special about the hot foods profiled unless you have had no interaction with those type of dishes and then why would you consider the world's best spicy foods.
THE BOOK IS OK.
great book
Just didn't have enough of what I was looking for. Bummed out. There is probably 1 recipe I would use from here, and I am a cooking enthusiast. Might be easier if all the ingredients from SouthEast Asia were more readily available to me.