Word: chilis
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Dates: during 2000-2009
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Rosenblum’s attempt to find and analyze the best chocolate even takes him south of the border. In Mexico, he watches as “mole mama” Martina Tlacoxolat makes mole, a thick chili-and-chocolate sauce that garnishes a traditional chicken dish. Just as Europeans debate over whether the best chocolate is made in France, Belgium, or Switzerland, Mexicans argue over which region has the best mole poblano, with Puebla and Oaxaca the primary contenders...
...dining-room table. Cantu says Oscar Meyer representatives recently approached him about helping them create a kid-friendly edible menu. Instead he persuaded them to consider edible advertising. "Think about opening up a magazine and finding a secret-coded flavor," he says, imagining children tasting a page seasoned with chili or sugar powders and deducing the essences for prizes. Sound elaborate? For Cantu, who dreams of eating not only the meal but also the plates, tables and chairs, the complexities of the future make his mouth water. --By Kristin Kloberdanz
...substituted olive oil for ghee, reflecting modern health concerns. The result is a compendium of dishes that will have the home chef salivating. Prawns are slow-cooked with fenugreek, Mombasa-style; there's a decadent (but narcotic-free) dish called Opium Eggs; and pork is prepared with tamarind, chili and red wine. Conservative use of spices is another feature of the book...
...think of Indian cuisine as very hot," says Jackson, "but in fact it can be completely without 'heat' or chili." Not a book, in other words, for vindaloo fans?but an engaging read for anyone who wants to savor the new wave in Indian cuisine. Available from amazon.com for about...
...substituted olive oil for ghee, reflecting modern health concerns. The result is a compendium of dishes that will have the home chef salivating. Prawns are slow-cooked with fenugreek, Mombasa-style; there's a decadent (but narcotic-free) dish called Opium Eggs; and pork is prepared with tamarind, chili and red wine. Conservative use of spices is another feature of the book. "We think of Indian cuisine as very hot," says Jackson, "but in fact it can be completely without 'heat' or chili." Not a book, in other words, for vindaloo fans - but an engaging read for anyone who wants...