The Spicy Food Lover’s Bible
2005. The Spicy Food Lover’s Bible. The ultimate guide to key ingredients that give food spice. Food history/cookbook. New York: Stewart, Tabori & Chang. Co-authored by Nancy Gerlach. A very comprehensive book that included horseradish, ginger, black pepper, and chiles, of course, this book sold fairly well.
This authoritative guide begins by exploring the main ingredients that give the world’s food its spice, with details on their history and horticulture, as well as how to use, purchase, and grow them,. The recipes that follow—Moroccan Charmoula, Gravlax with Creamy Mustard Sauce, Kung Po Chicken, Tamarind Mint Shrimp Curry, and many more—display an astonishing range of tastes and preparations, from the mildly piquant to the red-hot. Also featured are guidelines for putting together spicy meals with the ideal combination of flavors, colors, and textures, including ”cool-down” dishes and beverage pairings. The Spicy Food Lover’s Bible is the only book home cooks will ever need to turn up the heat on their everyday cooking.