Big Flavors of the Hot Sun

Fülszöveg

John Willoughby and Chris Schlesinger Photograph by Webb Chappell
'Imagine mingling the sizzlingly spicy flavors of equatorial foods and the sweet, smoky tastes of American Southern barbecue and you'll discover what this book is all about."
"Grill master Chris Schlesinger and food writer John Willoughby enlighten us with flashy, no-fuss food with a good strong kick."
'Schlesinger and Willoughby seek raw, strong savor in what they serve and their enthusiasm for good times and good grilling is catching."
ISBN 0-688-1 1 842-9
FPT $27.50
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BiM Flavors of
the n otSuil
hot recipes and cool tips from tlie spice zone
ClirisSctilesingerondJolinilougliliii
The food i like best—casual, a uhle rough
around the edges, and filled with big, bold tastes-is found in places where the weather is hot."
With that as a starting point. Big Flavors of the Hot Sun takes you on a journey to the intensely flavored,... Tovább

Fülszöveg

John Willoughby and Chris Schlesinger Photograph by Webb Chappell
'Imagine mingling the sizzlingly spicy flavors of equatorial foods and the sweet, smoky tastes of American Southern barbecue and you'll discover what this book is all about."
"Grill master Chris Schlesinger and food writer John Willoughby enlighten us with flashy, no-fuss food with a good strong kick."
'Schlesinger and Willoughby seek raw, strong savor in what they serve and their enthusiasm for good times and good grilling is catching."
ISBN 0-688-1 1 842-9
FPT $27.50
TO I ' tl'
iilryi
1' UV,.'J
•j I
tki-hr ii' i'
'/:;-!"! V'i
1;: VJ' 'i/.f'
BiM Flavors of
the n otSuil
hot recipes and cool tips from tlie spice zone
ClirisSctilesingerondJolinilougliliii
The food i like best—casual, a uhle rough
around the edges, and filled with big, bold tastes-is found in places where the weather is hot."
With that as a starting point. Big Flavors of the Hot Sun takes you on a journey to the intensely flavored, easygoing world of spicy cooking. This culinary odyssey features the loud flavors and time-tested techniques gathered during the authors' twenty years of cooking with live fire and spices.
Here are more than 240 original, innovative recipes for pantropic-inspired food from the spice zone, that geographic band around the Equator where most spices originated and where through the centuries cooks have learned to use their intense flavors to best advantage. Simple to prepare, healthful, and bursting with dynamic flavors, these recipes from Chris Schlesinger and John Willoughby, authors of the best-selling The Thrill of the Grill, are perfect for today's cook.
Before you know it, you'll be confidently combining spices with the subtle tastes of seafood, as in Grilled Shell-On Giant Shrimp with Hot Peanut-Chile Butter or Pineapple Steamed Clams with Simple Coconut Curry; blending aromatic spices into easy-to-use, flavor-packed rubs like Persian-Style Nut Rub and East Coast Grill Masala; and enjoying the deep, complex flavors of dishes like Sweet and Spicy Lo Mein Noodles or Grilled Quail with Cardamom, Ginger Sauce, and Grilled Scallions.
Special features of the book include
• A "technique" chapter filled with basic instructions for every cooking method used in the book, from braising to grilling to cooking with citrus juice.
!continued on back flap)
(continued from front flap)
• Instructions on how to get the most out of spices, including ideas for buying, storing, and preparation.
• A chapter of international one-dish meals designed for minimum work and maximum flavor.
• A whole chapter of wildly flavorful spice rubs, the quick, easy, and healthful alternative to traditional sauces.
• A descriptive chart with 17 spice mixtures from cuisines around the world.
• 16 pages of glorious full-color photographs.
• 60 user-friendly line drawings that illustrate recipe techniques.
Big Flavors of the Hot Sun has everything even a novice cook needs to create the exciting, lively, loud-flavored food of the hot-weather world with a minimum of fuss and bother. From Grilled Swordfish with Spicy Shrimp Salsa to Faux Hokien-Style Ginger Roast Chicken, these are recipes that excite and fascinate. So whatever the weather, get out your tropical attitude, gather your friends, and get ready for a great culinary adventure.
Chris Schlesinger and John Willoughby are co-authors of The Thrill of the Grill (Morrow, 1990) and Salsas, Sambals, Chutneys, and Chow-chows (Morrow, 1993). Chris is the chef and co-owner of the East Coast Grill, Jake & Earl's Dixie Barbecue, and The Blue Room, all in Cambridge, Massachusetts. John, a writer living in Cambridge, specializes in food, travel, and health. He is the Senior Editor of Cooks Illustrated.
Jacket design by Barbara M. Bacbman Jacket photographs by Steven Rothfeld Vissza