Treat yourself to savory meals from the spicy islands! Hot &amp; Spicy Caribbean is a comprehensive survey of more than 150 delicious hot and spicy dishes culled from the authors’ 25 years of culinary escapes in the islands. Along with mouthwatering food, you’ll find amusing anecdotes revealing local color and history, a complete glossary of spicy terminology, and a listing of mail-order sources for hard-to-find ingredients. But most of all you’ll learn how to prepare sensational recipes, including: • Jamaican Pepper Pot Soup • Flash in the Pan Snapper • Spicy Caribbean Black Beans • Creole Congo Pepper Sauce • Caribbean Crab Gumbo • Rum Drenched Duckling • Bajan Coconut Milk Sorbet • Antigua Orange Cake • and many more hot tropical treats! Each savory recipe is rated for heat, so you can make it mild, medium, hot, or super-hot! You’ll also find a sampling of cool-down accompaniments to round out your culinary tour of the islands. “DeWitt is professionally wired for high voltage food.” —Barbara Durbin, Portland Oregonian

Hot & Spicy Caribbean: Over 150 of the Best and Most Flavorful Island Recipes

Cookbooks, Food & Wine

DeWitt, Dave

Wilan, Mary Jane

Stock, Melissa T.

Regional & International

Prima Lifestyles

Journey to this most fascinating of continents and taste its delightfully unique and aromatic flavors. From spice-laden Arabic dishes of the north to the indigenous dishes of Africa's tropical center to the blended flavors of the "Old Cape Cookery" in the south, this book introduces you to a world of culinary wonders. Enjoy such tantalizing cuisine as: • Cape Town Curried Capsicum Prawns • West African Banana and Chile Fritters • Sweet-Hot Corn Cakes • African Gumbo • Ethiopian Chicken Stew • Lamb Couscous with Onions and Raisins • Peppered-Peanut Beef Kababs • Curried Coconut Soup • Papaya Ginger Beef with Piri Piris • Sidi's Tamarind and Coconut Chicken • Seafood Strudel with Sweet and Hot Pepper SauceIncludes glossary, mail-order sources, and more! About the Authors Dave DeWitt and Melissa T. Stock are the editors of Fiery Foods Magazine and, along with Mary Jane Wilan, are the co-authors of the Hot &amp; Spicy series of cookbooks (all from Prima). DeWitt is also the author of Hot Spots and the co-author of Just North of the Border.

Flavors of Africa Cookbook: Spicy African Cooking - From Indigenous Recipes to Those Influenced by Asian and European Settlers

You don’t need meat for hot, spicy flavor, but you might need a fire hose to wash down this latest all-new collection of red-hot vegetarian fare. Once again, Dave DeWitt, Mary Jane Wilan, and Melissa T. Stock have collected recipes from the American Southwest and the world over. They’ve conveniently rated each dish from mild to extremely hot, and suggested substitutions for those who want to turn the temperature down—or up! The authors garnish it all with a quirky, informed, running commentary on nutrition, eating habits, the history of food, and more. So be brave—sample this scorching assortment: • Fiery Ginger Eggplant Dip • Red Hot Lover’s Vegetarian Lo Mein • Spicy Creole Rice • Sun-Dried Tomato Bisque • Spicy Moroccan Clay Pot Vegetables • Jalapeno Margaritas • Bombay Curried Eggs Stuffed in Crepes • Mango Habanero Sorbet • and many more fiery delights! Includes a Pepper Primer, Mail-Order Food Sources, and More!

Hot & Spicy & Meatless 2: Over 150 New Flavorful and Healthful Recipes

Cooking by Ingredient

Clarkson/Potter

Callaloo, Calypso &amp; Carnival is the only book on the fascinating, multi-cultural cuisines of the country of Trinidad &amp; Tobago. Mostly a cookbook, it is part travel guide and celebration of the music and spirit of the country. The book explores the food traditions of Trinidad &amp; Tobago, which combine African, East Indian, European, Chinese, and Native American elements. There are more than 100 recipes--most highly spiced--that cover everything from classic Pepperpot to Curried Lobster. In addition to all the food, the book explores the unique musical history of Trinidad &amp; Tobago that culminates in one of the greatest Carnival celebrations anywhere in the world. 
There is a glossary of Trinidad &amp; Tobago food terms, a bibliography, and a discography. This book is a must for lovers of all things Caribbean.

Callaloo, Calypso & Carnival: The Cuisine of Trinidad and Tobago

Crossing Pr

Callaloo, Calypso & Carnival is the only book on the fascinating, multi-cultural cuisines of the country of Trinidad & Tobago. Mostly a cookbook, it is part travel guide and celebration of the music and spirit of the country. The book explores the food traditions of Trinidad & Tobago, which combine African, East Indian, European, Chinese, and Native American elements. There are more than 100 recipes--most highly spiced--that cover everything from classic Pepperpot to Curried Lobster. In addition to all the food, the book explores the unique musical history of Trinidad & Tobago that culminates in one of the greatest Carnival celebrations anywhere in the world. 
There is a glossary of Trinidad & Tobago food terms, a bibliography, and a discography. This book is a must for lovers of all things Caribbean.

Callaloo, Calypso & Carnival: The Cuisines of Trinidad and Tobago

Hot and spicy foods are the rage of the '90s and Meltdown! is the hottest book yet from the center of the heat, the National Fiery Foods Show. This is a chilehead's guide to the entire world of fiery foods, including listings of mail order sources, retail shops and books on hot subjects.

Meltdown: The Official Fiery Foods Show Cookbook and Chilehead Resource Guide

Deanda, Jeanette

Contains meatless recipes--culled from all over the world--for delicious hot and spicy meals that are all natural, low in calories, and low in fat. By the author of Hot Spots.

Hot & Spicy & Meatless: Over 150 Delicious, Fiery, and Healthful Recipes

Cooking Education & Reference

A collection of award-winning chili recipes from the Hot and Spicy series of Chile Pepper magazine includes a variety of favorite chili con carne, meatless, and bean chili recipes, as well as appropriate side dishes. Original.

Hot & Spicy Chili: A Collection of 150 of the Very Best Chili Recipes from the Chili Capitals of Am erica

Peruvian Walnut Chicken, Guyana Pepperpot Soup, Gallo Pinto with Hot Sauce from Costa Rica, Nicaraguan Jalapeno Pork Salad--this collection is a Latin American tour de force. Other hot recipes include Carne Quisado from Guatemala, Choriza Sausage from Argentina, and Duckling with Spicy Wine Sauce from Colombia.

Hot & Spicy Latin Dishes: The Best Fiery Food from Las Americas

Presents a collection of recipes, ranging from salads to seafood to beverages, which feature Southeast Asian chiles

Hot & Spicy Southeast Asian Dishes: The Best Fiery Food from the Pacific Rim

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