The World's Best Spicy Food: Where to Find it & How to Make it: Where to Find it and How to Make it

The World's Best Spicy Food: Where to Find it & How to Make it: Where to Find it and How to Make it

by Lonely Planet Food (Author)

Synopsis

Lonely Planet: The world's leading travel guide publisher* The follow up to the successful The World's Best Street Food, this title presents 100 spicy dishes with historical and cultural information, as well as instructions on how to make it at home. Smart and evocative photography illustrate every dish. Author: Lonely Planet About Lonely Planet: Started in 1973, Lonely Planet has become the world's leading travel guide publisher with guidebooks to every destination on the planet, as well as an award-winning website, a suite of mobile and digital travel products, and a dedicated traveller community. Lonely Planet's mission is to enable curious travellers to experience the world and to truly get to the heart of the places where they travel. TripAdvisor Travellers' Choice Awards 2012 and 2013 winner in Favorite Travel Guide category 'Lonely Planet guides are, quite simply, like no other.' - New York Times 'Lonely Planet. It's on everyone's bookshelves; it's in every traveller's hands. It's on mobile phones. It's on the Internet. It's everywhere, and it's telling entire generations of people how to travel the world.' - Fairfax Media (Australia) *#1 in the world market share - source: Nielsen Bookscan. Australia, UK and USA. March 2012-January 2013

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Quantity

4 in stock

More Information

Format: Paperback
Pages: 224
Edition: 1
Publisher: Lonely Planet
Published: 14 Mar 2014

ISBN 10: 1743219768
ISBN 13: 9781743219768

Media Reviews
The tone throughout is equal parts exuberant and instructive, and a glossary at the back lays out a lexicon of delicious masochism. Vivid color photography depicts the foods in context-a Thai market vendor ladling outbowls of the tangy soup; cumin-spiced lamb kebabs sizzling on a grill in Xinjiang, China-and the recipes are, on the whole, very accessible for anyone who can take the heat. As food writer Tom Parker Bowles says in the book's introduction, 'This is realfood, pulsing with vibrancy and delight, bringing a truly happy tear to one's eye.' The Wall Street Journal