The World's Best Spicy Food: Where to Find It and How to Make It

This is a great cookbook if you like spicy food and recipes from around the world.

Book like new

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.

great book

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 love to read cookbooks and The World's Best Spicy Food proved to be great reading. It's a little bit travel guide and a lot of cookbook, replete with written descriptions of the foods and spices and photos - most of food, some of places - that make my eyes happy. There's a glossary in back, too. The recipes are in alphabetical order, which I find intuitive when I want to look something up. I really like the layout. Each recipe gets two facing pages. For each, the book serves up information about the dish and how it relates to its country of origin, how it originated, and where to find specialty ingredients. There's a small section that tells you what you can use for substitutions if necessary, too. The second page gives you the recipe and instructions. There are about 100 recipes. A smaller section of recipes is devoted to making condiments like horseradish, mustard and piccalilli. I rarely am moved to actually try cooking anything - my husband likes to do that - but some of these wonderfully spicy dishes have proven irresistible. The Hungarian Goulash sounded better than any I'd ever attempted out of a Betty Crocker cookbook as a young bride, and, oh boy, was it better. The gan bao chicken (kung pao) was a delight. As in any other cookbook, there are plenty of recipes I'll never try - passing on the fish-head soup, thanks - but I still enjoy reading about them. The recipes are far-flung, including Jamaican Jerk and a variety of delights from Mexico like authentic enchiladas and salsa. There's vindaloo from India and katsu curry from Japan, chorizo from Spain and piri-piri chicken from Africa. The US is represented by five-alarm Texas chili. China's dan-dan noodles can be made at home, too. And that only scratches the surface. There's plenty more. I love this 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.

Great for hot food lovers. This book gives the recipes for some of the hottest dishes I have ever eaten. Being a chilli lover this appeals to my taste and I can make them as hot as I like. I have made many of the dishes the book recommends and i have to admit I love the recipes. A must for people who love chilli

Les recettes sont jetées en vrac sans queue ni tête. Les photos ne donnent pas envie. Bref j'ai préféré retourner le livre. Je pense que je ne commanderai plus chez Lonely Planet quant à leurs livres de recettes, quelles qu'elles soient.

I bought this for my dad at Christmas and he thinks it's great. Within a week he'd already made the laag moo! The different information about countries and cultures is interesting to read.

The index is odd, which means that you can't search by ingredients. It's designed so that you search by country. It's a good coffee table book as there are lots of nice photos and details about each country.

Great item, delivered on time, no issues, would use this buyer again.