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    Cooking Books -> Condiments

    Some Like It Hot: 200 Spicy Vegetarian Recipes from Around the World

    by:
    Robertson, Robin




    Publisher:
    Plume
    Published: September 1998
    ISBN: 0452278694
    Format:Paperback
    Pages:288


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    Book Description
    From Booklist
    Contemporary vegetarians know how to avoid the monotony of a bland diet by using nature's own flavor stimulant, the fire of the hot pepper. Even meat eaters know the importance of the chile in giving any comestible an unmistakable zip. Robertson surveys a number of world cuisines for dishes that not only follow vegetarian rules but also have the welcome bite of hot peppers or of some other tongue stinger, such as horseradish. All recipes come with a simple one-to-three-flame rating system to measure their relative spiciness. For those who wish to avoid even dairy products, Robertson uses only soy milk and even calls for soy-cheese substitutes for Italian dishes. Caribbean and Asian dishes obviously dominate in this world tour since those are the cuisines most comfortable with plenty of spicing. But American bean-based chilis and Slovakian horseradish condiments remind us that even those seemingly tame national cooking styles are not totally bereft of these attention-grabbing spices. Mark Knoblauch

    Ingram
    This collection of spicy vegetarian recipes features great dishes from the world's cuisines. Author Robin Robertson provides a basic introduction to the spices and techniques common to each cuisine. Recipes include Spicy Okra Gumbo, Mexican Rice and Bean Salad with Cumin Vinaigrette, Pasta alla Putanesca, Braised Cabbage with Cardamon, Spicy Ginger Dumplings, and more. Line drawings.

    Book Description
    This collection of spicy vegetarian recipes features great dishes from the world's cuisines, including the U.S., South America, Mexico, Europe, the Middle East, Africa, and Asia, making it an exciting and flavorful journey for the palate. Each recipe is completely accessible and easily adapted to anyone's kitchen, containing only ingredients that are widely available. And dozens of these recipes can be made in a snap. Organized by region, each chapter includes recipes for appetizers, soups and stews, salads, side dishes, main courses, and dressings and condiments. Robertson provides a basic introduction to the spices and techniques common to each cuisine, along with delicious classic vegetarian dishes, adaptations of meat-based dishes, and her own creative recipes, including: *

    Spicy Okra Gumbo *

    Mexican Rice and Bean Salad with Cumin Vinaigrette *

    Pasta alla Putanesca *

    Braised Cabbage with Cardamom *

    Spicy Ginger Dumplings Using chilies as the main source of heat, these recipes range from mildly spicy to nearly incendiary, so there's something here for everyone! With creative yet simple recipes and nutritional analyses for each, Some Like It Hot is sure to inspire even the most devoted meat lover to eat vegetarian.


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