CHILI: A FIERY FEAST OF RED-HOT RECIPES

It's difficult to imagine the cuisines of Indonesia, Thailand, India or North Africa without the ubiquitous chili, so we should be glad the Spanish explorers who exported this fiery vegetable across the globe from its native Mexico. The recipes in this book reflect the chili's almost universal appeal with dishes from countries as diverse as Morocco and Singapore, as well as a sprinkling of traditional Mexican and Tex-Mex favorites, Chilies can be searingly hot, but you will also find recipes in this book add a spicy kick to your food without setting fire to your palate.