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Détails sur le produit

  • Broché: 224 pages
  • Editeur : Lonely Planet (30 avril 2014)
  • Collection : ENG - Reference
  • Langue : Anglais
  • ISBN-10: 1743219768
  • ISBN-13: 978-1743219768
  • Dimensions du produit: 18,5 x 1,5 x 24 cm
  • Moyenne des commentaires client : 2.0 étoiles sur 5  Voir tous les commentaires (1 commentaire client)
  • Classement des meilleures ventes d'Amazon: 735.275 en Livres (Voir les 100 premiers en Livres)
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Par Amazon Customer le 17 novembre 2014
Format: Broché Achat vérifié
Les recettes sont jetées en vrac sans queue ni tête. Les photos ne donnent pas envie. Bref j'ai préféré retourner le livre. Je pense que je ne commanderai plus chez Lonely Planet quant à leurs livres de recettes, quelles qu'elles soient.
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Amazon.com: 32 commentaires
2 internautes sur 2 ont trouvé ce commentaire utile 
Par haskpts - Publié sur Amazon.com
Format: Broché Commentaire client Vine pour produit gratuit ( De quoi s'agit-il? )
Paprika, Goulash, Vegetable Kebabs, Singapore Noodles, Horseradish, Masala, Mustard, Spiced Up Hummus, Wasabi .... these are some of the interesting things to spice up your life.

“Tabasco was the gateway drug of an addiction that would take over my life.” Ha-ha, that is funny! “The World’s Best Spicy Food: Where To Find It & How To Make It” is lavishly illustrated with imagery from across the globe. There are health benefits also with spices and herbs, garlic, chilies, onions, allspice, and oregano have all been proven to kill bacteria making food safer to consume.

The book is very user friendly with simply guides as to what is needed to make a recipe and also how hot a dish is. I really don’t see how the average person could possibly have tried all the various culinary delights within this book; we are talking everywhere on this planet Croatia, Tunisia, Mozambique, Syria, Guinea-Bissau.

For you vegetarians out there it is often easy to substitute items such as these for meat:

- Imitation poultry products (Quorn)

- Vegetarian Ground Sausage. This product is made from textured soy protein and the taste and smell of sausage.

- Veggie burgers ... which can also be cut into small pieces if making a vegetarian chili.

The list goes on and on (tofu, soybeans....), Quorn for instance is made from mycoprotein, a man made fungus that resembles dough during the creation process. Of course mushrooms have also been used to replicate things like hamburger patties for a long time. There is a fungus among us!

Textured Vegetable Protein (TVP) - is a food product made from soybeans. It is produced from soy flour after the soybean oil has been extracted, then cooked under pressure, extruded, and dried. It can be formed to imitate and emulate various animal based products. No boiled goat heads for me, or fermented fish sauce.

I’m a Masala man, myself. Masala is a blend of fragrant Indian spices in dry or paste form, it is used to flavor many traditional foods and beverages throughout the region. Several different variations of the mixture exist, each with its own unique spice blend and specific use.

And finally the book points out what many do not know. Real Wasabi is very difficult to find in the USA .... we have been tricked with horseradish and mustard powder masquerading as the elusive Wasabi..

Overall a great culinary adventure and if any of my readers out there have honestly had EVERY recipe in this book you must be Robinson Crusoe whom has escaped the island (of bland food).
1 internautes sur 1 ont trouvé ce commentaire utile 
A Spicy Read 16 juin 2014
Par Tamara Thorne - Publié sur Amazon.com
Format: Broché Commentaire client Vine pour produit gratuit ( De quoi s'agit-il? )
I love to read cookbooks and The World's Best Spicy Food proved to be great reading. It's a little bit travel guide and a lot of cookbook, replete with written descriptions of the foods and spices and photos - most of food, some of places - that make my eyes happy. There's a glossary in back, too. The recipes are in alphabetical order, which I find intuitive when I want to look something up.

I really like the layout. Each recipe gets two facing pages. For each, the book serves up information about the dish and how it relates to its country of origin, how it originated, and where to find specialty ingredients. There's a small section that tells you what you can use for substitutions if necessary, too. The second page gives you the recipe and instructions. There are about 100 recipes. A smaller section of recipes is devoted to making condiments like horseradish, mustard and piccalilli.

I rarely am moved to actually try cooking anything - my husband likes to do that - but some of these wonderfully spicy dishes have proven irresistible. The Hungarian Goulash sounded better than any I'd ever attempted out of a Betty Crocker cookbook as a young bride, and, oh boy, was it better. The gan bao chicken (kung pao) was a delight.

As in any other cookbook, there are plenty of recipes I'll never try - passing on the fish-head soup, thanks - but I still enjoy reading about them. The recipes are far-flung, including Jamaican Jerk and a variety of delights from Mexico like authentic enchiladas and salsa. There's vindaloo from India and katsu curry from Japan, chorizo from Spain and piri-piri chicken from Africa. The US is represented by five-alarm Texas chili. China's dan-dan noodles can be made at home, too. And that only scratches the surface. There's plenty more.

I love this book!
1 internautes sur 1 ont trouvé ce commentaire utile 
Great Gift For Spice Fanatics 11 juin 2014
Par Robert H. Knox - Publié sur Amazon.com
Format: Broché Commentaire client Vine pour produit gratuit ( De quoi s'agit-il? )
From travel guide publisher Lonely Planet comes this attractive tribute to spicy dishes from across the globe. "Spicy" does not necessarily mean "hot", but dishes that deliver the heat are well represented here. In any case, those who like their food safe and bland will find that THE WORLD'S BEST SPICY FOOD is not for them.

This book serves as a cookbook, an informational book and a travel guide. Two pages are devoted to each of the 100 entries. The even page's text comprises six sections: on top is the name of the dish, its country of origin, spice level, difficulty level, appropriate eating utensils and a short descriptive paragraph. The next four sections are "What is it?", "Origin", "Tasting" and "Finding it". Number 5 is especially interesting, as it gives recommendations to those fortunate enough to be able to visit the dish's country of origin. Section 6 is "Variations", which presents alternative ingredients and/or presentation. Finally, the odd-numbered page presents the recipe itself.

Many notable dishes are covered here. A large percentage of Asian dishes includes such favorites as Vindaloo (India), Gong Bao Chicken (China), Katsu Curry (Japan) and Black Pepper Crab (Singapore). African dishes such as the notorious Piri-Piri Chicken from Mozambique are well represented. There are a few European dishes: Chorizo (Spain), Mosterdsoep (Netherlands) and the popular Goulash (Hungary), to name three. We have some dishes from the Americas, too, most notably from the Caribbean (Jamaican Jerk, Curry Goat) and Mexico (Salsa Roja, Tortas Ahogadas). Only the dishes from the USA seem uninspired. (Chili Dogs? Nachos? Seriously?) I suppose we had to be represented, but better choices could have been made.

Also included in THE WORLD'S BEST SPICY FOODS is an appendix section covering various spicy condiments, which are presented in the same fashion as the main dishes. A Glossary, Authors List and Index wrap things up.

This Japanese-style softcover (outer covers have dust jacket-like flaps) boasts a very attractive presentation with nice full-color photography throughout. Any spicy food fan should love it- even those who avoid cooking might be tempted to give it a shot after thumbing through this outstanding Lonely Planet book.
1 internautes sur 1 ont trouvé ce commentaire utile 
A Mouth-Watering Global Guide to Spicy Foods 5 juin 2014
Par Terry Sunday - Publié sur Amazon.com
Format: Broché Commentaire client Vine pour produit gratuit ( De quoi s'agit-il? )
My wife and I really enjoy spicy foods. We use hot sauces, peppers, roasted green chiles and loads of Penzey's spices on nearly every meal (well, not breakfast cereal, but you get the point).

Gastronomes to the core, we've been devoted international cooking enthusiasts for decades. We cook, almost exclusively, ethnic meals chosen from the 400+ volumes in our cookbook library. We've even planned some of our more than 50 foreign vacations around the cuisines of our destinations. The only other thing we enjoy as much as food (and fine craft beer) is spicy food.

Lonely Planet's "The World's Best Spicy Food" pushes all of our right buttons. It's a mouthwatering visual and textual culinary odyssey through the exotic spicy cuisines of the world. It jumps right into the meat of the subject, so to speak, with only a brief four-page Introduction standing between the front cover and the good stuff--recipes for 86 exotic spicy dishes and 15 condiments. In addition to the ingredients, cooking instructions and usually a photo, the graphically attractive two-page spread for each recipe includes "What is it," "Tasting," "Origin" and "Finding it" sidebars that provide fascinating information on the dish, its ingredients and where it comes from. Small icons code the recipes as hot, medium or mild in spiciness, and easy, medium or complex to prepare. Other icons show whether you should eat the dish with chopsticks, a knife, fork and spoon, or with your hands.

Even with thousands of recipes in our 400+ cookbooks, many of the recipes in "The World's Best Spicy Food" are new to us. Its scope and breadth is remarkable, and it packs a tremendous amount of useful material into its 224 pages. If you're interested in the cooking, culture and consumption of spicy global cuisines, you should pick up this extraordinary volume. Just try paging through it and not getting hungry...
1 internautes sur 1 ont trouvé ce commentaire utile 
A great overview for a beginner and memory trip for a veteran, but proceed with caution. 25 mai 2014
Par The Strife of Love in a Dream - Publié sur Amazon.com
Format: Broché Commentaire client Vine pour produit gratuit ( De quoi s'agit-il? )
I liked this book. It is a lavishly illustrated travelogue and cookbook, featuring recipes from all over the world (including the United States and England). Each recipe gets two pages: one page to discuss what the dish is, what it tastes like, how to find it, and tips for eating it gracefully, and a page with the recipe itself, preparation instructions, and a photo. It's lavishly, splendidly illustrated in color throughout, with a decent glossary and index. Recipes are rated with easy visual cues regarding how difficult they are to prepare and how spicy they are; vegetarian options are noted, and utensils required for eating the dishes are suggested. Sometimes a difficult-to-find ingredient is sourced as well. The photos are simply gorgeous and fascinating, as one might expect of a publisher famous for travel books.

The problem is, it really does suffer some setbacks that simple editing would have fixed. The book, in flouting conventions that cookbooks traditionally use, suffers for those conventions' lack here.

Ingredients are listed in Imperial measuring units with American ones in parentheses, which is fine, but I'm a little disappointed that the authors went with volume measurements rather than weight for other things, using for example "1 cup" of an ingredient instead of "4 ounces" of it.

Photos are also not always very helpful; sometimes you get a photo of someone holding a food that is clearly not what the recipe depicts, or something more cultural than visually instructional. I don't know what prompted that odd decision but it is a problem for me, especially when it comes to foods I've never seen or prepared before. The recipe for shawayuh, a spicy Yemenese grilled meat dish, shows only a photo of a guy hunched over a grill from behind. Hooray! Now I have no idea what this thing is supposed to look like.

The recipe lists themselves are problematic; they are not listed in order of use, so one must very carefully read the recipe to figure out when to add this or that ingredient. Other times, a recipe is shown with a photo that makes quite clear that it includes a flourish that is not listed in ingredients. For example, is that green stuff on the shakshouka in its photo parsley or cilantro or something else entirely?

This book reads less like an introductory spicy-food cooking course and more like an attention-getter for beginners and a way to happily relive memories for those who well accustomed spicy food. It definitely made me (a beginner) more interested in seeking out and trying these foods, and I bet that I could easily alter the recipes to accommodate my virgin palate. And for those who already like spicy food, it will perhaps give them some new ideas to try as well. This book would be a welcome addition to the bookshelves of either group, but just be aware that it's not a traditional cookbook and I don't think it's even really trying to be.
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