So You Want To Be A Waiter

The best book on waiting tables that you have never read – yet

Tag Archives: spicy food

Cookbook of the day – Hotter Than Hell

Hotter Than Hell

Hotter than Hell: hot and spicy dishes from around the world

by Jane Butel

Publisher: HP Trade; Revised edition (August 1, 1994)

ISBN 10: 1557880964

ISBN 13: 978-1557880963

This is one of the original “spicy foods” cookbooks. Butel was a pioneer in the field and this cookbook is a foundation volume.

She tends to limit the heat in her recipes, so you won’t even see a mention of habañero, even in the chile guide. But you’ll find many useful recipes that can spice up your kitchen portfolio. Her chile con queso is particularly noteworthy. You’ll also find some recipes that don’t seem to be all that spicy because they are designed to complement spicy fare.

This was a groundbreaking work that anyone who has a taste of fire should have in their library.

Get a sneak peek at the book here:

http://tinyurl.com/yfb37d2

jane-butel09

A World of Curries redux

I reviewed a book called The World of Curries the other day by DeWitt and Pais. Well, Dave DeWitt  wrote:

“Thanks for the plug on my out-of-print book! Your readers might like to know that an abridged version exists on my Fiery Foods & Barbecue SuperSite. Also called “A World of Curries,” there are a lot more illustrations, including food shots. See? I figured out what to do with out-of-print books–recycle, recycle”!

So, let’s give you the link (and you can bet that it’s going to be put in my Foodie blogroll as well).

http://www.fiery-foods.com/

Some might remember his Chile Pepper Magazine from over a decade ago. He also still has several books in print, one of which, The Whole Chile Book is in my queue for review. He is one of the pioneers of writing about “fiery foods”, having done it way back in the 70s.

So, go forth and patronize his web site. You’ll find scads of info on peppers, curries, BBQs – heck, virtually anything that falls in the “heat” category.

And this is a good time to remind you why I write about cookbooks on a waiter’s site. The more you know about food, flavor profiles and esoteric knowledge about various cuisines and food styles, the better prepared you will be to serve the guest. I hope that the food books that I recommend get you interested in picking some of them up to expand your food knowledge. Plus, maybe it will make your kitchen one that friends, neighbors and family come to know as the most interesting place to catch a bite to eat outside of a restaurant.

Just so you know, I only review books that are in my collection. I don’t crib from other sources or speculate about books that  I’m sure are great books until I have them in my hot, sweaty hands (although I use stock photos in most cases). In fact, when I write these short promos (I consider them as much promo as review because I want you to seek them out), I always have them in my hand for reference. Oh yeah, as DeWitt points out, some, if not many of these books are out of print. Virtually all of them can be had either used or NOS (New Old Stock) at sites like eBay, Amazon, or the many websites that specialize in used books. You can find them in your local used bookstores as well.  When an author has taken the time to move information from an out-of-print book to a commercial website, I vigorously recommend patronizing their websites because they obviously get no income from an out-of-print book.

As far as DeWitt and Pais’ book goes, despite the fact that he’s moved a lot of this information over to virtual form, I highly recommend you get a copy of the book. Just make sure that you go to his website early and often. And hell, buy stuff there.

Finally, if you want to browse through the books that I’ve highlighted, just type in cookbook in the search box and you’ll get all of them back to back. But you knew that, didn’t you?

Dave DeWitt

Dave DeWitt