Cooking with Chiles Spicy Meat, Seafood, Noodle, Rice, and Vegetable-Forward Recipes from Around the World

by Wright, Clifford

• ISBN13: 9780760375181
• ISBN10: 0760375186
• Format: Hardcover
• Copyright: 2022-08-30
• Publisher: Harvard Common Press

Summary

James Beard Award–winning author Clifford Wright is your guide to some of the world’s most flavorful and spicy cuisines with 75 authentic recipes featuring chili pepper heat.

From salsa roja of Mexico to the kimchi of Korea, Cooking with Chiles presents these recipes with delicious accuracy and authenticity.

Each recipe is marked with an icon indicating the dish’s heat level, so it’s easy to identify recipes that will be appropriate for any occasion—from mild to fiery.

If you’re a spicy-food lover always on the lookout for that next hot thing, then Cooking with Chiles is where your quest ends.

Author Biography

Clifford A. Wright won the James Beard/KitchenAid Cookbook of the Year award and the James Beard Award for the Best Writing on Food in 2000 for A Mediterranean Feast (William Morrow), which was also a finalist for the International Association of Culinary Professionals (IACP) Cookbook of the Year award that same year. He is the author of fourteen books, twelve of which are cookbooks. Wright’s articles on food and cuisine have appeared in Gourmet, Bon Appetit, Food & Wine, Saveur, and other magazines. He is a contributing editor to ZesterDaily.com. As an independent researcher, Wright wrote the food entries for Columbia University’s Encyclopedia of the Modern Middle East and has published scholarly articles on food in peer-reviewed journals such as Al-Masaq: Islam and the Medieval Mediterranean, Food and Foodways, and Gastronomica. Wright has also lectured on food at the Center for European Studies at Harvard University, Boston University, Georgetown University, Davidson College in North Carolina, Loyola Marymount University, South Dakota State University, University of California at Santa Barbara, and the Culinary Institute of America, among other institutions. As a cooking teacher, he has taught cooking classes at the Central Market cooking schools in Texas, the Rhode Island School of Design, Institute for Culinary Education in New York, Sur la Table, and other cooking schools around the United States. His website CliffordAWright.com is one of the most visited sites for people interested in Mediterranean foods. In 2009, he launched the Venice Cooking School (VeniceCookingSchool.com) with Martha Rose Shulman in Los Angeles, California. He lives in Santa Monica, California.

Table of Contents

Contents
Introduction 
Chapter 1
Souped-Up Soups & Salads 
Chapter 2
Red-Hot Red Meat 
Chapter3
Piquant Pork 
Chapter 4
Hot Chicken 
Chapter 5
Seafood with a Kick 
Chapter 6
Volatile Vegetables 
Chapter 7
Knock-Out Noodles & Rice 
Chapter 8
Side of Heat 
Measurement Equivalents 
Sources 
Index 
About the Author