This tasting tour of hot sauces reviews each sauce's flavor, lists its ingredients, scores its heat level, and adds the author's personal assessment. Kaderabek serves up a light-hearted evaluation of more than 100 sauces. Lush, color-mad drawings of each sauce help make this little guide a must-have for any hot food lover.

The essential guide for pepper enthusiasts! A little spice can really take a meal to the next level—but with so many peppers to choose from, how do you pick one capsicum from another? In The Field Guide to Peppers, Dave DeWitt and Janie Lamson give expert advice on popular varieties like ancho, cayenne, jalapeño, serrano, and more. The 400 profiles in this fiery guide include all the major types of peppers, and each page features a color photograph along with all the details a pepperhead needs to know: common name, origin, source, pod length and width, plant height, color, harvest, and heat level, ranging from sweet to superhot.

An inspiring reference for culinary adventurers both local and international! This guided journal from Foodspotting—the global online community of recreational foodies—presents seventy-five must-try dishes from six continents, inviting Foodspotters to seek them out in their own cities and travels. Discover delights like Tea Leaf Salad from Burma; Pavlova from New Zealand; Faloodeh from Iran; and Boxty from Ireland. Each of the seventy-five entries includes a photograph, a description of the dish’s origins and ingredients, a pronunciation guide, and prompts and infographics encouraging you to record your own encounters and taste sensations. From ceviche to Wiener Schnitzel to chicken and waffles—The Foodspotting Field Guide is your passport to a world of flavor, redefining culinary tourism for a new generation of food thrill seekers.

A (very) warm welcome to the world of hot sauce. Whether you’re a fan of heat or flavour, this is the book for you. With absolute classics and a plethora of new and unusual sauces from nearly 50 countries, discover everything you need to know about hot sauce. From moderately mouth-tingling Secret Aardvark Habanero to alive and kicking Diemen’s Stinger, this indispensable guide takes you through an expert selection of the world’s best. In addition, you’ll find an extensive introduction that covers the history, culture and science of hot sauce, tips and tricks from the top industry ‘saucerers’, as well as a seriously tasty recipe for your own homemade style – not to mention 10 simple, mouth-watering recipes for pairing with your collection. This is a fun and fiery celebration of the global phenomenon that is hot sauce.

This cheeky seek and find features illustrated scenes from the life of a modern gal—from brunch with friends to shopping for succulents—with clever and funny challenges on every page. Lenny Letter contributor Sally Nixon combines the nostalgia of visual puzzles with smart, contemporary content for a fresh and charming ebook.

From sriracha to Tabasco, this funny, feisty book is an illustrated love letter to the quirky stories and fiery flavors of the world's best hot sauces. Smart, short, and just a touch silly, This Is a Book for People Who Love Hot Sauce is exactly that - a book for people who love hot sauce. For devoted fans and casual enthusiasts alike, this charming guide is nothing short of a celebration of capsaicin. An introduction to the condiment's storied history and traditional producing regions, as well as its significance in popular culture, is paired with engaging profiles of more than two dozen of the world's most tongue-singeing sauces. Fiery facts and spicy asides add a dash of context, while vintage-inspired illustrations capture the essence of each iconic bottle. Deeply researched, but not too serious, This Is a Book for People Who Love Hot Sauce is sure to rise to the top of the Scoville scale.

The ultimate starter guide to making globally inspired hot sauces at home The Hot Sauce Cookbook will have you wiping your brow, chugging water, and helping yourself to seconds. Using a variety of chiles and easy-to-find ingredients like vinegar and red pepper flakes, this comprehensive beginner's guide shows you how to prepare 49 different sauces from scratch. Find clear, safe instructions for everything from choosing chile peppers, to blending and bottling, to storing the finished product. You'll explore tips for executing the perfect sauce and discover recipes like Smooth Salsa Verde and Papaya Chili Sauce that hail from all over the world. Hot sauce basics—Learn the core components of any hot sauce, how the heat level is measured, and a little bit of hot sauce history. Pepper profiles—Explore the unique qualities of 29 different chiles, including how they look and taste, how hot they are, and where they grow. Complementary recipes—Find 27 recipes that pair perfectly with your new sauces, like Curried Cauliflower and Buttermilk Fried Chicken. Turn up the heat and expand your palate with an international collection of hot sauce recipes.

Add some real flavor to foods with the magic of hot sauce! Hot sauce is more than just the red sauce that gets sprinkled on tacos or eggs; it can be a featured player in all kinds of dishes from breakfasts and snacks to cocktails and desserts (that's right, desserts)! Plus, this all-encompassing guide explains the many health benefits of hot sauce like how it can improve digestion, help combat the common cold, battle the blues, and even relieve the pain of arthritis! In The Everything Hot Sauce Book readers learn how to grow and cultivate hot pepper plants and how to prepare delicious dishes with hot sauces. With so many scrumptious and spicy meals, it easy to see why readers are ready to get hot for hot sauce.

How to identify and select seafood from around the world—including barramundi, lobsterette, wahoo, and more! With the daunting array of seafood available in today’s market, this is the ultimate guide for any seafood consumer looking for helpful cooking tips and yummy recipes for over 100 fish and selfish. This helpful guide offers a comprehensive look at seafood, covering fish and shellfish, plus preserved fish, fish sauces, and caviar. Learn to differentiate between Arctic char and salmon or between snow crabs and stone crabs with the in-depth descriptions and full-color photographs. Each entry contains a list of alternate names, characteristics, and suggested preparation, including directions on when to remove or leave the skin. Step-by-step instructions explain how to identify, store, and cook the item. Whether your fish is store-bough or just caught, this guide includes selection tips, suggested recipes, and complementary flavors. You’ll never feel overwhelmed by the wide variety of seafood with this handy guide—don’t go shopping without it!