Hot, Hotter, Hottest: 50 Fiery Recipes

by Janet Hazen, Joyce Oudkerk Pool (Photographer)

Presents recipes for appetizers, vegetables, entrees, soups, salads, sauces and condiments, and desserts using chilies, peppercorns, mustards, horseradish, and ginger.

Genres: Cookbooks, Nonfiction

106 pages, Paperback

First published April 1, 1992

Reviews

[Kimberly Ann · Rating 5 out of 5]

Lovely cookbook on a Hot subject (pun intended).

Table of Contents:
"Reflection on Heat"
Each of the following 5 sections contains recipes:
Ginger
Horseradish
Peppercorns
Mustard
Chilies
Index

After the Table of Contents is the List of Recipes, each recipe is found under it's main spice.

Recipes include:

Ginger: Warm Thai Ginger Beef Salad; Ginger Squash Soup; Hunan Scallops with Black Beans & Ginger-Chili Oil; & Eggplant Ravioli w/ Ginger-Cilantro Sauce

Horseradish: Grilled Mackerel w/ Horseradish; Horseradish Stuffed Pork Tenderloin; 3 Sausage Stew/ Horseradish & Greens; & Beef & Watercress Sandwiches w/ Horseradish Creme

Peppercorns: Avocado Soup w/ Green Peppercorns; Lobster Grapefruit Salad w/ Pink Peppercorns; Mussels & Prawns w/ Orange-Pink Peppercorn Vinaigrette; Port-Poached Dried Fruits w/ Black Pepper; & Braised Duck w/ Green Peppercorns & Prunes

Mustard: Indian Mango Chutney w/ Mustard; Indian Lentils w/ Brown Mustard Seed & Mango; White bean Smoked Chicken Salad w/ Mustard; & Chicken Breasts in Mustard Creme Sauce

Chilies: Thai Squid Salad w/ 3 Chilies; Roasted Red Pepper Soup w/ Green Chilies & Smoked Chicken: Cheese Stuffed peppers w/ Ancho Chili Sauce: & Jalapeño-Lime Ice

Photos are lovely, Recipes easy to follow, Ingredients in bold on the side of the recipes all with an easy to read font

[Katherine · Rating 2 out of 5]

1992 was clearly the intro year for spicy foods to North America; ginger, horseradish, peppercorns, mustard, and chilies are pretty amateur compared to where we are now in the fiery world.
Although the recipes looked good, they were pretty dated.