The World's Best Spicy Food: Where to Find it & How to Make it

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9781743219768: The World's Best Spicy Food: Where to Find it & How to Make it

Lonely Planet: The world's leading travel guide publisher*

The follow up to the successful The World's Best Street Food, this title presents 100 spicy dishes with historical and cultural information, as well as instructions on how to make it at home. Smart and evocative photography illustrate every dish.

Author: Lonely Planet

About Lonely Planet: Started in 1973, Lonely Planet has become the world's leading travel guide publisher with guidebooks to every destination on the planet, as well as an award-winning website, a suite of mobile and digital travel products, and a dedicated traveller community. Lonely Planet's mission is to enable curious travellers to experience the world and to truly get to the heart of the places where they travel.

TripAdvisor Travellers' Choice Awards 2012 and 2013 winner in Favorite Travel Guide category

'Lonely Planet guides are, quite simply, like no other.' - New York Times

'Lonely Planet. It's on everyone's bookshelves; it's in every traveller's hands. It's on mobile phones. It's on the Internet. It's everywhere, and it's telling entire generations of people how to travel the world.' - Fairfax Media (Australia)

*#1 in the world market share - source: Nielsen Bookscan. Australia, UK and USA. March 2012-January 2013

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Review:

Black-Pepper Crab from Singapore
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The World's Best Spicy Food

Where to Find it & How to Make it


Experience the world’s best spicy food with the number one guidebook publisher in the world—Lonely Planet.

  • 100 spicy dishes from around the globe, including street snacks, main meals, and condiments
  • Includes the history of each dish, as well as travel tips on where and how to experience the real thing
  • Follow up to The World’s Best Street Food
Ema Datse from Bhutan
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For everyone from habanero maniacs to wasabi hotheads

Hot on the heels of best-selling The World’s Best Street Food comes a banquet of fiery dishes from around the globe. Spicy Food offers a tour of cuisines and cultures where climates may vary but the food is always hot. Authored by travel experts and committed foodies, this book evokes the experiences of seeking out and digging into the zeitgeist dishes—from curries to chutneys, salsa to sambals—and where best to enjoy them from Caribbean beach shacks to Shanghai street stalls.

For readers with a yen for adventurous eating as well as adventure travel, Spicy Food offers 100 easy-to-follow recipes and full-color, mouth-watering images that will pique their wanderlust and get their taste buds tingling.

Pepperpot from Guyana
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With a forward by Tom Parker-Bowles

.

Review:

"The tone throughout is equal parts exuberant and instructive, and a glossary at the back lays out a lexicon of delicious masochism. Vivid color photography depicts the foods in context-a Thai market vendor ladling outbowls of the tangy soup; cumin-spiced lamb kebabs sizzling on a grill in Xinjiang, China-and the recipes are, on the whole, very accessible for anyone who can take the heat. As food writer Tom Parker Bowles says in the book's introduction, 'This is realfood, pulsing with vibrancy and delight, bringing a truly happy tear to one's eye.'" (The Wall Street Journal 2014-04-07)

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