Hot Chilli, Cold Chilli
The Chilli Cook Book
by
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This cookbook was written in response to the chilli sauce and chillies coming of age. No longer just a condiment for fries, the chilli sauce producers across the globe have realized that the subtle, complex and piquant flavours of the gourmet sauces, can now be used as a base for some of the finest cuisine. From the mildest to the hottest chillies and sauces, all tastes are catered for, within this cookbook.
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About the Book
This cookbook was written in response to the chilli sauce and chillies coming of age. No longer just a condiment for fries, sauce producers across the globe have realized that the subtle, complex and piquant flavours of the gourmet chilli sauces,can now be used as a bases for some of the finest cuisine. From the mildest to the hottest all tastes are catered for.