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Zusatztext "When the Smithsonian does an exhibition on hot sauces in America! let’s hope the curator is Jennifer Trainer Thompson. She’s the author! traveler! chef! shiitake-farmer and hot sauce creator who set it all in motion….she brought popularity and polish to an otherwise obscure hobby practiced by culinary eccentrics across the country.” Chile Pepper “We’re having a heat wave! and the weather has nothing to do with it. It’s because Jennifer Thompson wants to take us ‘mouth surfing’ through the world of hot sauces.” Minneapolis Star Tribune Informationen zum Autor Jennifer Trainer Thompson is the author of 18 books, including Fresh Fish, The Fresh Egg Cookbook, and Hot Sauce! Nominated for three James Beard Awards, she has been featured in Martha Stewart Living and Coastal Living magazines, and she has written for Yankee, Travel & Leisure, the Boston Globe, and the New York Times, among other publications. Thompson is the chef/creator of Jump Up and Kiss Me, an all-natural line of spicy foods. She splits her time between the Berkshires and Buzzards Bay in Massachusetts. Klappentext From mild to blistering, renowned author Jennifer Trainer Thompson offers 32 recipes for making your own signature hot sauces, as well as 60 recipes for delicious dishes that use homemade or commercial hot sauces. In this fiery cookbook, Thompson walks readers through the different types of chiles and proper storage practices before diving into the hot sauce recipes. Ranging in all spice levels, the sauces are ranked from one chile pepper (mild) to four chile peppers (blistering) and can be used in everything from barbeque and Buffalo wings to bouillabaisse and black bean soup. Sauces to choose from include: Tomatillo Salsa Verde Bajan Pepper Rum Brazilian Lime Sauce Pineapple Curry Sauce Try making spicy chowders, tacos, salads, and seafood — even scorchingly delicious cocktails. Bring your own handcrafted heat to your next barbecue and feel the burn! Zusammenfassung Hot sauce is good for you and is a tasty way to add flavour to reduced-salt foods. Capsaicin, the chemical that makes chilli peppers hot, is a potent anti-inflammatory agent. This title contains everything hot-sauce fans need to know to make their own signature hot sauces and then cook with them....
