The World's Best Spicy Food: Where to Find it & How to Make it Paperback – April 1, 2014

This is a great cookbook if you like spicy food and recipes from around the world.

Book like new

The title provided more anticipation for the content once you have perused the book. There is nothing special about the hot foods profiled unless you have had no interaction with those type of dishes and then why would you consider the world's best spicy foods.

Just didn't have enough of what I was looking for. Bummed out. There is probably 1 recipe I would use from here, and I am a cooking enthusiast. Might be easier if all the ingredients from SouthEast Asia were more readily available to me.

THE BOOK IS OK.

great book

Paprika, Goulash, Vegetable Kebabs, Singapore Noodles, Horseradish, Masala, Mustard, Spiced Up Hummus, Wasabi .... these are some of the interesting things to spice up your life.“Tabasco was the gateway drug of an addiction that would take over my life.” Ha-ha, that is funny! “The World’s Best Spicy Food: Where To Find It & How To Make It” is lavishly illustrated with imagery from across the globe. There are health benefits also with spices and herbs, garlic, chilies, onions, allspice, and oregano have all been proven to kill bacteria making food safer to consume.The book is very user friendly with simply guides as to what is needed to make a recipe and also how hot a dish is. I really don’t see how the average person could possibly have tried all the various culinary delights within this book; we are talking everywhere on this planet Croatia, Tunisia, Mozambique, Syria, Guinea-Bissau.For you vegetarians out there it is often easy to substitute items such as these for meat:- Imitation poultry products (Quorn)- Vegetarian Ground Sausage. This product is made from textured soy protein and the taste and smell of sausage.- Veggie burgers ... which can also be cut into small pieces if making a vegetarian chili.The list goes on and on (tofu, soybeans....), Quorn for instance is made from mycoprotein, a man made fungus that resembles dough during the creation process. Of course mushrooms have also been used to replicate things like hamburger patties for a long time. There is a fungus among us!Textured Vegetable Protein (TVP) - is a food product made from soybeans. It is produced from soy flour after the soybean oil has been extracted, then cooked under pressure, extruded, and dried. It can be formed to imitate and emulate various animal based products. No boiled goat heads for me, or fermented fish sauce.I’m a Masala man, myself. Masala is a blend of fragrant Indian spices in dry or paste form, it is used to flavor many traditional foods and beverages throughout the region. Several different variations of the mixture exist, each with its own unique spice blend and specific use.And finally the book points out what many do not know. Real Wasabi is very difficult to find in the USA .... we have been tricked with horseradish and mustard powder masquerading as the elusive Wasabi..Overall a great culinary adventure and if any of my readers out there have honestly had EVERY recipe in this book you must be Robinson Crusoe whom has escaped the island (of bland food).

From travel guide publisher Lonely Planet comes this attractive tribute to spicy dishes from across the globe. "Spicy" does not necessarily mean "hot", but dishes that deliver the heat are well represented here. In any case, those who like their food safe and bland will find that THE WORLD'S BEST SPICY FOOD is not for them.This book serves as a cookbook, an informational book and a travel guide. Two pages are devoted to each of the 100 entries. The even page's text comprises six sections: on top is the name of the dish, its country of origin, spice level, difficulty level, appropriate eating utensils and a short descriptive paragraph. The next four sections are "What is it?", "Origin", "Tasting" and "Finding it". Number 5 is especially interesting, as it gives recommendations to those fortunate enough to be able to visit the dish's country of origin. Section 6 is "Variations", which presents alternative ingredients and/or presentation. Finally, the odd-numbered page presents the recipe itself.Many notable dishes are covered here. A large percentage of Asian dishes includes such favorites as Vindaloo (India), Gong Bao Chicken (China), Katsu Curry (Japan) and Black Pepper Crab (Singapore). African dishes such as the notorious Piri-Piri Chicken from Mozambique are well represented. There are a few European dishes: Chorizo (Spain), Mosterdsoep (Netherlands) and the popular Goulash (Hungary), to name three. We have some dishes from the Americas, too, most notably from the Caribbean (Jamaican Jerk, Curry Goat) and Mexico (Salsa Roja, Tortas Ahogadas). Only the dishes from the USA seem uninspired. (Chili Dogs? Nachos? Seriously?) I suppose we had to be represented, but better choices could have been made.Also included in THE WORLD'S BEST SPICY FOODS is an appendix section covering various spicy condiments, which are presented in the same fashion as the main dishes. A Glossary, Authors List and Index wrap things up.This Japanese-style softcover (outer covers have dust jacket-like flaps) boasts a very attractive presentation with nice full-color photography throughout. Any spicy food fan should love it- even those who avoid cooking might be tempted to give it a shot after thumbing through this outstanding Lonely Planet book.

Great for hot food lovers. This book gives the recipes for some of the hottest dishes I have ever eaten. Being a chilli lover this appeals to my taste and I can make them as hot as I like. I have made many of the dishes the book recommends and i have to admit I love the recipes. A must for people who love chilli

I bought this for my dad at Christmas and he thinks it's great. Within a week he'd already made the laag moo! The different information about countries and cultures is interesting to read.

The index is odd, which means that you can't search by ingredients. It's designed so that you search by country.It's a good coffee table book as there are lots of nice photos and details about each country.

Buen recopilatorio de comida picante del mundo. Tengo otros en la misma línea, y ninguno decepciona. Encantará a viajeros empedernidos.

Les recettes sont jetées en vrac sans queue ni tête. Les photos ne donnent pas envie. Bref j'ai préféré retourner le livre. Je pense que je ne commanderai plus chez Lonely Planet quant à leurs livres de recettes, quelles qu'elles soient.