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Weber's Hot and Spicy - Jamie Purviance (Paperback)

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Description

Weber Hot & Spicy is a straightforward guide to cooking mouthwateringly tasty dishes that have been given a lift by chillies and spices. South Africans love spicy food, especially when it is hot off the braai and washed down by our favourite cold beverage. Master griller Jamie Purviance’s recipes are simple to follow and take the guesswork out of cooking with chillies and spices. But the recipes are not only about cranking up the heat. There are plenty of fragrant spices on the menu, too. Handy tips provide advice where it is needed, and the short introduction covers how to prepare chillies, and what equipment you need for efficient braaiing. Also included is information on where different chillies rank on the ‘heat scale’.

  • More than 1.6 million copies sold worldwide; now adapted for the South African market.
  • Over 150 tried-and-tested recipes for meat, poultry, seafood, vegetables and fruit-based desserts, all interspersed with handy hints and tips.
  • Information on how to make a fire, basic grilling techniques, and recipes for marinades, dips and sauces, provide a sound basis for more advanced recipes.
  • Over 1000 step-by-step photographs to help guide readers through every process.
  • This copy is in English.

Product Details

Barcode
9781432305185
Department
Books
Released
1 May 2017
Content Source
South African
Supply Source
South Africa

Book

Author
Jamie Purviance
Binding
Paperback
Publisher
Struik Publishers (Pty) Ltd
Language
English
Number of Pages
144
Dimensions
288 x 190 x 15mm (440g)

Summary

Weber Hot & Spicy is a straightforward guide to cooking mouthwateringly tasty dishes that have been given a lift by chillies and spices. South Africans love spicy food, especially when it is hot off the braai fire and washed down by our favourite cold beverage. Master griller Jamie Purviance's recipes are simple to follow and take the guesswork out of cooking with chillies and spices. But the recipes are not only about cranking up the heat. There are plenty of fragrant spices on the menu, too. Handy tips provide advice where it is needed, and the short introduction covers how to prepare chillies, and what equipment you need for effi cient braaiing. Includes information on where different chillies rank on the 'heat scale'.

Classification

General Subject
Cooking
BISAC Subject 1
Cooking / Specific Ingredients / General
BISAC Subject 2
Cooking / Methods / General
BISAC Subject 3
Cooking / Specific Ingredients / General
BIC Classification 1
Cookery by ingredient
BIC Classification 2
Cooking with specific gadgets
BIC Classification 3
Cookery by ingredient
BIC Classification 4
Cooking with specific gadgets

Author Bio

Jamie Purviance, a graduate of the Culinary Institute of America, is an accomplished chef. The author of a number of best-selling cookbooks for the Weber company, he has helped millions of people all over the world learn to barbecue like professionals.