by Charmaine Solomon · Leopard Books · tapa dura · ISBN 9780752901558
VAT included
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«Hot and Spicy Cookbook» is Charmaine Solomon's cookbook, published by Leopard Books in hardback (110 pages, in English).
A spicy cookbook inspired by four culinary traditions: Indian, Thai, Vietnamese, and Latin American. It brings together dishes made with chillies and spices, with explanations for preparing them.
Originally published in English in March 1996, it is catalogued under cooking by ingredients.
For amateur cooks interested in spicy cooking and spices from different traditions.
Charmaine Maureen Solomon is an Australian cook, author of 31 cookbooks and the creator of her own brand of spice blends and marinades. The Sydney Morning Herald and much of the public has called her "the Queen of Asian cooking in Australia" and part of "the holy trinity of cookbook authors". She is named in Who's Who in Australia and credited by various commentators with introducing Asian food to Australian households. Her 1976 book, The Complete Asian Cookbook, has sold over one million copies in five languages and is regarded as one of Australia's most influential cookbooks.
