Some Like It Hot

Starred review from October 15, 2005
Wright -the prolific author of nine other books focusing mainly on Italian or Mediterranean cooking -has broadened his scope to include the world's 14 -culinary hot zones, - the regions most known for spicy food. These include Peru, the Caribbean, Africa, Southeast Asia, and Korea. After an introduction to -The World of Spice, - he presents 350 recipes ranging from mildly hot to incendiary (the heat level of each dish is indicated with an icon). Wright emphasizes that he is not a -chile-head - and that he selected the recipes based on flavor, not just hotness; and while chiles are the predominant heat source here, there are other hot spices, too, from ginger and horseradish to Sichuan peppercorns and wasabi. Many of the recipes are unusual; others are authentic versions of more familiar dishes (he includes a lengthy Internet source guide for all sorts of spices and uncommon ingredients). There are other good cookbooks on spicy food, but none with Wright's range and diversity. Highly recommended.

Copyright 2005 Library Journal, LLC Used with permission.

October 15, 2005
Americans' newfound passion for chili peppers knows no bounds. Whether this obsession originated with the Cajuns, Mexican immigrants, or the advent of Szechuan restaurants is a moot point. Kitchens that used to have nothing hotter than a decades-old tiny bottle of Tabasco now overflow with bird peppers from Thailand, Scotch bonnets from Jamaica, and the ubiquitous jalapeno. Wright's assembly of recipes calling for hot peppers originates from tropical countries, but there are some exceptions to that rule. He inventories Oaxacan mole, Korean kimchi, Thai curries, Louisiana gumbo, Jamaican jerk, Texan chili con carne, African " piri-piri," and Bengali fish stew. In addition to familiar dishes such as enchiladas, he offers such classics as Chinese Ants Climbing a Tree. Wright moderates all these searing specialties with neutral dishes such as peas and rice, lentil dal, green rice, chutney, and cabbage salad, all calculated to foil peppers' numbing heat. He also addresses the best beverages to accompany chili-infused cooking. Devotees of spicy cooking will enjoy every fiery mouthful.(Reprinted with permission of Booklist, copyright 2005, American Library Association.)