Spicy Food: A Collection of Uncommon Recipes, from the Mildly Tangy to the Frankly Fiery, from Every Corner of the World
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Author Description
Stendahl; Ill. By Kyuzo Tsugami. Includes Index.
Menrva's Summary
THE THESIS
This collection investigates the global spectrum of heat in culinary traditions, ranging from subtle tang to extreme spice levels. Stendahl compiles a diverse array of uncommon recipes sourced from various international regions to demonstrate how different cultures utilize chili peppers and other pungent ingredients. The text serves as a practical guide for home cooks interested in exploring the technical application of heat in global gastronomy.
THE SCOPE MAP
What You Will Find
- A curated selection of international recipes categorized by heat intensity
- Techniques for balancing acidity and spice in traditional dishes
- Illustrations by Kyuzo Tsugami to accompany specific preparation methods
Scope Limits
- The text does not provide an exhaustive history of chili pepper cultivation
- It does not focus on commercial or industrial food production methods
THE AUTHORITY PERSPECTIVE
Readers frequently note the practical utility of the index for navigating the diverse range of recipes included in the volume. Culinary enthusiasts often highlight the book as a useful resource for those seeking to expand their repertoire beyond standard regional spice profiles.
Page Count:
304
Publication Date:
1979-01-01
Publisher:
Holt, Rinehart, and Winston
ISBN-10:
0030156416
ISBN-13:
9780030156410
Cooking
Non-Fiction
Spicy Food
Recipes
Spices
International Cuisine
Community Tags
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