Piments

Clare Gordon-Smith

Publié par Gründ

64 pages

Résumé

As hard as it is to envision Thai cooking without the searingly hot fresh chiles or North African cooking without the chile paste harissa, chiles are a relatively new ingredient on the global scene. Native to the New World, they only began to penetrate Asia, Africa, and Europe after Columbus "discovered" them along with America. Yet in 500 years chiles have become established as kitchen basics the world over -- whether fresh, dried, powdered, or pureed. Some chiles are piercingly hot, while others contribute a fruity warmth to foods. All this variety is explored in Chiles, whose 30 delicious recipes run the international gamut from piquant to fiery hot.