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Hot chili pepper has been used in cooking since ancient times. Chili peppers are native to the Americas and were brought to the Old World by Christopher Columbus. Being easy to grow, they quickly became the most widely used spice in the world. Chili peppers can grow everywhere with relatively little effort and can be used in a myriad of ways be it fresh, dried or powdered. They are rich in vitamins and very versatile. Once the “poor man’s spice,” chili peppers soon became an essential ingredient in many dishes. Over the centuries, chili has become one of the main seasonings used in the cuisine of all countries, from North to South and East to West. This book contains a collection of recipes that include this hot spice as one of the ingredients. There are appetizers, first courses, main courses, side dishes, sauces and desserts. More than 120 recipes that add color and flavor to many meat, fish and vegetable dishes. These recipes come from all over the world and they are featured here in spicy hot versions to create a “best of fusion cuisine” collection. A lively and mouthwatering selection of tasty and elegant dishes, selected for the most demanding chefs, but also for novice cooks, explained in detail and accompanied by beautiful custom photographs by one of the most eclectic photographers of recent years.
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