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Book ReviewsBig Flavors of the Hot Sun: Recipes and Techniques from the Spice Zone |
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Book: Big Flavors of the Hot Sun: Recipes and Techniques from the Spice Zone
Written by: Chris Schlesinger John Willoughby Alan Witschonke |
Publisher: William Morrow & Co
Average Customer Rating: 5.0 / 5
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The greatest of alllll tiiiime!!!!!!!!
Rating:
5 / 5
When I was in culinary school, this book was a true inspiration. This is not just a cookbook. There is much more to the text than recipes and ingredients. What these two men have created is a book that represents a philosophy of food and life. I have used the ideas and techniques in my professional life, but have also embraced the soul of this masterwork and have shared it with family and friends alike. Buy this book if you love food, life and good friends. Also, buy The Thrill of the Grill, simply the best grilling book ever.
Exquisite1
Rating:
5 / 5
This is easily the best cookbook I've ever seen. Bold, assertive flavors without the trendy nonsense. I was going to puchase books on foods of India, Asia, and other torrid zones, but this one fills all my needs and is moron easy to boot? How's that for self-deprecating?
First, Last, Best
Rating:
5 / 5
This book was the first cookbook I bought after the predictable Joy of Cooking. I bought it at Chris's Cambridge retaurant, The East Coast Grill- which is perhaps my favorite Boston eatery (and I've been to all the best in the area). I've gone on to buy several books concerned with Fusion Cooking, many of which just collect dust these days. I keep returning to this book. Of all my books (the collection has grown immensely since then) this has become one of the stained and ragged standards in the repertoire. The section on spice rubs is fantastic. The overall layout is simple and user friendly. The history and description is interesting while being concise. Anyone who spends a little time with this book will undoubtedly walk away with a broader appreciation of cuisine.
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