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The World's Best Spicy Food (Lonely Planet Food & Drink) [Englisch] [Taschenbuch]

Tom Parker-Bowles , Abigail Blasi , Anthony Ham

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Kurzbeschreibung

1. März 2014 Lonely Planet Food & Drink
Lonely Planet: The world's leading travel guide publisher* The follow up to the successful The World's Best Street Food, this title presents 100 spicy dishes with historical and cultural information, as well as instructions on how to make it at home. Smart and evocative photography illustrate every dish. Author: Lonely Planet About Lonely Planet: Started in 1973, Lonely Planet has become the world's leading travel guide publisher with guidebooks to every destination on the planet, as well as an award-winning website, a suite of mobile and digital travel products, and a dedicated traveller community. Lonely Planet's mission is to enable curious travellers to experience the world and to truly get to the heart of the places where they travel. TripAdvisor Travellers' Choice Awards 2012 and 2013 winner in Favorite Travel Guide category 'Lonely Planet guides are, quite simply, like no other.' - New York Times 'Lonely Planet. It's on everyone's bookshelves; it's in every traveller's hands. It's on mobile phones. It's on the Internet. It's everywhere, and it's telling entire generations of people how to travel the world.' - Fairfax Media (Australia) *#1 in the world market share - source: Nielsen Bookscan. Australia, UK and USA. March 2012-January 2013

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The World's Best Spicy Food (Lonely Planet Food & Drink) + The World's Best Street Food (General Pictorial)
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The Wall Street Journal, April 7, 2014 The tone throughout is equal parts exuberant and instructive, and a glossary at the back lays out a lexicon of delicious masochism. Vivid color photography depicts the foods in context a Thai market vendor ladling out bowls of the tangy soup; cumin-spiced lamb kebabs sizzling on a grill in Xinjiang, China and the recipes are, on the whole, very accessible for anyone who can take the heat. As food writer Tom Parker Bowles says in the book s introduction, This is real food, pulsing with vibrancy and delight, bringing a truly happy tear to one s eye. "

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Amazon.com: 4.0 von 5 Sternen  30 Rezensionen
2 von 2 Kunden fanden die folgende Rezension hilfreich
4.0 von 5 Sternen time to get those taste buds tingling... 11. Juni 2014
Von nekojita - Veröffentlicht auf Amazon.com
Format:Taschenbuch|Vine Kundenrezension eines kostenfreien Produkts (Was ist das?)
The Lonely Planet has put together a cook book of many wonderful, spicy dishes (well I admit to shaking my head a little to see nachos included here, so mostly wonderful, but maybe it's a matter of interpretation). It's a mix of a cook book and a travel guide/cultural lesson, but I think that only makes it that much more interesting. Considering that you have, what, 70+ recipes in here, ranging from appetizers, main dishes, condiments and sides, you're not getting cheated out of much. The dishes span the globe, so you should be able to find something to whet your appetite.

Main problem is probably going to be finding those ingredients. Time to hit the local markets or online stores (it would be nice if they provided some help with at least the latter to track down some of the more obscure ingredients), but with some luck you'll be able to make some Sichuan crescent dumpling and dan dan noodles for a taste of the East (delicious), or for a more local dish, five alarm Texas chili.

The instructions are simple and easy to follow, and there's nice pictures through the books. There's some range on the recipes for skill, based on what all goes into it, and again you're going to be limited on what you can find (those with a wide variety of specialty markets near them will be in luck). For that reason, I doubt it's going to be a book where I'll get through most of the recipes, no matter how great they sound.
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4.0 von 5 Sternen THERE IS A FUNGUS AMONG US! 20. Mai 2014
Von haskpts - Veröffentlicht auf Amazon.com
Format:Taschenbuch|Vine Kundenrezension eines kostenfreien Produkts (Was ist das?)
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).
1 von 1 Kunden fanden die folgende Rezension hilfreich
4.0 von 5 Sternen Very interesting read 19. Juni 2014
Von W. E. Phillips - Veröffentlicht auf Amazon.com
Format:Taschenbuch|Vine Kundenrezension eines kostenfreien Produkts (Was ist das?)
This book is very interesting to read. It does have recipes, but it is much more than a cookbook. It is lavishly illustrated with pictures of the food as well as people and places that the food comes from. The recipes are on the right hand page, and the left hand page is full of information explaining what the dish is, it's origins, information on the taste, as well as information on restaurants you can find the food in already cooked! Some of the dishes are simple, while others are more involved. Some of the ingredients would be hard to find for people without access to urban areas with diverse populations. Overall, though, a fascinating book to learn about many different kinds of foods!
1 von 1 Kunden fanden die folgende Rezension hilfreich
4.0 von 5 Sternen Lonely Planet seems to be getting the cookbook thing about right 16. Juni 2014
Von Brian Connors - Veröffentlicht auf Amazon.com
Format:Taschenbuch|Vine Kundenrezension eines kostenfreien Produkts (Was ist das?)
After the publication of "The World's Best Street Food" a couple of years ago, I'm surprised it took as long as it did to get around to a second book. Lonely Planet once again brings a traveler's-eye perspective to cooking, this time focusing on spice, especially hot stuff like chiles and horseradish, and if you're more of a spice head than I am, you'll probably love it.

The usual suspects - China, Mexico, India, Southeast Asia, and the US - are well-represented, along with a fair bit of Middle Eastern and North African fire to boot. Surprisingly, the UK and Israel don't get much coverage at all; it might be because their best-known spicy dishes (with the exception of Britain's chicken tikka masala) are mostly imports. The recipes themselves include Texas chili (no beans), Tunisian harissa, Chinese Kung Pao chicken, Indian vindaloo, Korean kimchi, and many other less classic dishes that are nevertheless staples in their homelands (like the curiously named Durban bunny chow from South Africa, basically curry in a bread bowl).

Not everyone is going to gush over this; like the first book in the series, this is largely street food and fast food, although if you're looking for spice, you probably aren't planning a fancy dinner party anyway. And since the book is written for a worldwide audience, you may have to hunt for ingredients. But even if you're not a big fan of fiery food, anyone who collects international cookbooks should like this.
1 von 1 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen A Spicy Read 16. Juni 2014
Von Tamara Thorne - Veröffentlicht auf Amazon.com
Format:Taschenbuch|Vine Kundenrezension eines kostenfreien Produkts (Was ist das?)
I love to read cookbooks and The World's Best Spicy Food proved to be great reading. It's a little bit travel guide and a lot of cookbook, replete with written descriptions of the foods and spices and photos - most of food, some of places - that make my eyes happy. There's a glossary in back, too. The recipes are in alphabetical order, which I find intuitive when I want to look something up.

I really like the layout. Each recipe gets two facing pages. For each, the book serves up information about the dish and how it relates to its country of origin, how it originated, and where to find specialty ingredients. There's a small section that tells you what you can use for substitutions if necessary, too. The second page gives you the recipe and instructions. There are about 100 recipes. A smaller section of recipes is devoted to making condiments like horseradish, mustard and piccalilli.

I rarely am moved to actually try cooking anything - my husband likes to do that - but some of these wonderfully spicy dishes have proven irresistible. The Hungarian Goulash sounded better than any I'd ever attempted out of a Betty Crocker cookbook as a young bride, and, oh boy, was it better. The gan bao chicken (kung pao) was a delight.

As in any other cookbook, there are plenty of recipes I'll never try - passing on the fish-head soup, thanks - but I still enjoy reading about them. The recipes are far-flung, including Jamaican Jerk and a variety of delights from Mexico like authentic enchiladas and salsa. There's vindaloo from India and katsu curry from Japan, chorizo from Spain and piri-piri chicken from Africa. The US is represented by five-alarm Texas chili. China's dan-dan noodles can be made at home, too. And that only scratches the surface. There's plenty more.

I love this book!
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