PDF Ebook , by Rockridge Press
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, by Rockridge Press
PDF Ebook , by Rockridge Press
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Product details
File Size: 6145 KB
Print Length: 158 pages
Simultaneous Device Usage: Unlimited
Publisher: Rockridge Press (March 19, 2014)
Publication Date: March 19, 2014
Sold by: Amazon Digital Services LLC
Language: English
ASIN: B00J4XJ3EI
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Amazon Best Sellers Rank:
#390,895 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
I like to do a lot of research when getting into new types of cooking and found this cookbook to be a great reference for making hot sauces.I bought the Kindle version and will probably buy the paperback version now that I've had a chance to read the book as paging through this type of book on a Kindle is tedious at best. Formatting for the Kindle was done well and I didn't see any obvious problems with the formatting.Instructions for making the hot sauce are clear and easy to follow plus the author uses easy to find ingredients for the most part. A trip to you local Asian or Mexican market may be required for a couple of the recipes.If I have one complaint it's that the book was written before the super hot chiles became easy to find so there are no recipes for making hot sauce with the really hot peppers like ghost and scorpions.Overall, this is a good starter book for your cookbook library.
I like the fact that this book is 100% complete in the information it gives. It tells you how to handle peppers, ie: don't touch your eyes, nose, etc., how & in what kind of containers to store them in, all the many ways to prep peppers, ie: toast, blend, char, etc. They even go over the Christopher Columbus-esque history of the names & locales from which so many varieties of peppers originate. I liked the chart which listed the peppers by name in order of spiciness. It’s a good reference to know what exactly one is getting into with a new pepper. The overall organization of the book was easy to follow since recipes are grouped by region of origin, ie; South America, Louisiana, Asia, etc. There are a decent amount of recipes within each flavor range to keep things interesting. Recipes include not only hot sauces, but also cocktails, full meals & side dishes. My fave so far is the Curried Cauliflower (Asian dish), who knew cauliflower could be so good! As a lover of the spicier tastes in life, I happily recommend this cookbook.
This is a pretty basic book and contains no information I didn't already know on peppers nor any recipes I found particularly interesting. But we are a family who loves hot peppers, and we grow them and make our own sauces and salsa every year. If you are new to cooking with peppers or making hot sauce, you'll probably find this useful. If you are an experienced chile-phile, you won't find anything new here, and I would recommend you keep searching for a better book.
The cover of this book is beautiful, and chiles are so colorful, I would have thought there would be at least a few pictures...but the book is only $5.99, so I guess that makes sense.This book has a great intro on chiles around the world, and my favorite part is the descriptions of each chile, fresh and dried. The descriptions are very helpful and the charts with the scoville unit scale are very helpful. The intro also goes over what constitutes a hot sauce, and what cooking utensils you'll need including nonreactive cookwear and rubber spatulas. Lastly, there are 10 tips for making hot sauce that I found to be very valuable in getting started.The book contains chapters on Latin American, Louisiana style, Asian, West Indies/Caribbean, and "Beyond" hot sauces. First are the Latin-American hot sauces, most of which look great! Of particular interest were the Citrus Chipotle, Pastor salsa with Pineapple, and the Linzano style Costa Rican salsa, which is like a hot steak sauce. The Louisiana Hot Sauce chapter is pretty straightforward, but I'd love to try and make a good homemade version of Frank's, and there is an interesting New Orleans spicy bbq sauce and a spicy cocktail sauce that look a bit different. The next chapter is on Asian sauces, which includes a sriracha recipe I can't wait to try and make.All in all, I can't wait to try to make more of these hot sauces!
Did you know that ‘as soon as we feel the hot sting of a chili, our bodies release pain killing endorphins stronger than morphine and just as addictive’? Me either! But it’s got to be one of the explanations of our fascination with these fruits.The book begins with some history – and a little folklore – about these peppers. She follows with a description of lots of different varieties, and the nuances of flavor and heat. And finally, recipes, recipes and MORE recipes! Different flavorings, different heat levels – I can’t wait to try some of these. It’s time to expand my horizons beyond Tabasco and Cholula, for sure! Enjoy.
I normally don't like spicy foods but I have been exploring. This book is a great way to help me do that because I learned so much in reading the first 3 chapters.I learned all about the history of chilies and peppers. More importantly, I learned which peppers are really hot and what is safe for me to start eating without KILLING MY TASTE BUDS. LOLThe recipes that are included in this book are wonderful. First things first, I didn't expect to find little recipes for foods to eat the hot sauces with. That was awesome. The ease of creating some of these hot sauces is great. I liked that they are grouped by region and I LOVED that there were suggestions about complimentary flavors to cook with.All in all, this is a great book for those that are new to the kitchen, experienced or just love hot sauce or want to do something different. The formatting of this book is excellent and the suggestions are just as useful. I would recommend this book to anyone and I know I will get a lot of use from mine. Excellent book. Although I got the book for free, it's worth the purchase price.
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