Mexican Red Hot Cookbook - Tapa blanda

Mexican cooking is renowned for its extensive use of a wide range of chillies to produce dishes that are not only hot and spicy but which also have an intense flavour and richness. Many fresh and dried chillies are introduced in the first pages of this book and the comprehensive chilli directory explains all you need to know about the most common varieties. The recipes themselves also make recommendations for which kind to use. Dishes included are classic chilli favourites, such as Turkey Mole, as well as lesser-known, but equally fiery, fish and vegetable dishes like Sea Bass with Orange Chilli Salsa.

Jane Milton has always had a passionate interest in food and cookery and has a BA in Home Economics. In 1996 Jane set up her own company Not Just Food with the aim of offering an unrivalled and comprehensive service in recipe and product development, demonstration skills and exhibition planning for food companies, food preparation and styling for photography and food writing. Jane has particular experience in South American cuisine.