The Fiery Cuisines
1984. The Fiery Cuisines. Cookbook. New York: St. Martin’s Press. Paperback edition, Chicago: Contemporary Books, 1985. Paperback edition, Berkeley, CA: Ten Speed Press, 1991. With Nancy Gerlach. This was my first big book, with a hardcover edition, a British edition, and multiple paperback editions. It stayed in print for nearly twenty years.
Delicious recipes for fiery hot appetizers, salads, soups, sauces and bread, as well as main dishes of meat, poultry, seafood, eggs and cheese, vegetables, pasta, rice and potatoes. The pungent, hot ingredients used in these recipes are pepper, horseradish, ginger, mustard, fresh or green chiles, dried red or black chili pods, chili powders and flakes, bottled chili sauces and chili powders.