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"Award-winning cookbook author Jacki Passmore has spent years traveling across Asia, collecting 200 of the very best hot and spicy recipes. In the chapter introductions, she tells the stories of her culinary adventures. As she traveled the Sichuan region of China, training ground for China's greatest chefs, the dinner banquets included no fewer than 30 courses including the Sichuan hotpot - everything from oyster mushrooms to freshwater eels are dunked in the Sichuan pepper-spiced broth." "In Malaysia and Singapore the food is cross-cultural, a blend of ingredients and cooking styles from India, China and Indonesia. Curry and rice are eaten in the traditional way, using no cutlery, just the fingers." "In India, restaurant food for tourists is delicious, but the real culinary delights are found in the marketplace, where Jacki sampled the chili-laden vegetarian foods of the South and the pungent mustard oil-cooked foods of the East. In a small Indonesian village, a local family took her into their home where she learned to prepare everything by hand, from husking rice to pounding chilies with salt to make sambal ulek." "Jacki Passmore also discusses ingredients - peppers, spices and chilies - including how to buy them and how they are used and served throughout the Far East."--BOOK JACKET.
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Fire & Spice: 200 Hot & Spicy Recipes from the Far East
April 1998, Diane Pub Co
Hardcover
in English
0788154249 9780788154249
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- Created April 30, 2008
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August 12, 2010 | Edited by IdentifierBot | added LibraryThing ID |
April 24, 2010 | Edited by Open Library Bot | Fixed duplicate goodreads IDs. |
April 16, 2010 | Edited by bgimpertBot | Added goodreads ID. |
April 14, 2010 | Edited by Open Library Bot | Linked existing covers to the edition. |
April 30, 2008 | Created by an anonymous user | Imported from amazon.com record |