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Flavoring With Chiles
Clare Gordon Smith

Flavoring With Chiles

Ryland Peters & Small Ltd (Apr 10, 2000)
9781841720647
| Hardcover
64 pages | 197 x 198 mm | English
Dewey 641

Subject

  • Chili Powder
  • Cookery (Hot Peppers)
  • Cookery (Peppers)
  • Hot Peppers
  • Peppers

Plot

Whether fresh, dried, powdered, or pureed, chiles have become well established as kitchen basics the world over. Some chiles are piercingly hot; others bring a fruity warmth to foods. All this wonderful variety is explored in 30 delicious recipes.