by Charmaine Solomon · Konemann · tapa dura · ISBN 9783829013444
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«El Libro del Picante» is the cookbook by Charmaine Solomon, published by Konemann in hardcover, in Spanish.
A cookbook devoted to chiles and spices, with dishes such as Indian pork vindaloo, Thai hot-and-sour shrimp soup or shrimp with chiles, along with recipes from Bengal, Sri Lanka, Burma and Indonesia. It combines spices with seafood, poultry, meat and vegetables and includes spice blends, curry pastes and sauces, with color photographs, tested recipes and glossary.
Published in 1999, it collects the work of Charmaine Solomon, originally from Sri Lanka, who adapted Asian recipes for Western cooking.
For those who enjoy spicy cooking and wish to expand their repertoire of Asian recipes with spices.
Charmaine Maureen Solomon is an Australian cook, author of 31 cookbooks and the creator of her own brand of spice blends and marinades. The Sydney Morning Herald and much of the public has called her "the Queen of Asian cooking in Australia" and part of "the holy trinity of cookbook authors". She is named in Who's Who in Australia and credited by various commentators with introducing Asian food to Australian households. Her 1976 book, The Complete Asian Cookbook, has sold over one million copies in five languages and is regarded as one of Australia's most influential cookbooks.
