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Hotter
Than Hell: Hot & Spicy Dishes From Around the World
by Jane Butel
 From
Library Journal
Butel's "hell" is undefined, but her recipes
are pungent, often imaginative, and just what she says:
Hot! Instant Bloody Marias, actually cherry tomatoes
dipped in tequila and then in a dry hot pepper seasoning
mixture, divided my guests into two camps: those who
wanted more and those who thought the rest of us were
crazy. It's not just the various peppers and chiles,
but horseradish, ginger, garlic, onions, Mexican oregano,
and a broad range of other seasonings used to achieve
a multilayered flavor in her recipes. Butel, an an experienced
author and lover of spicy foods, wisely includes a few
desserts and both soothing and fiery beverages. A fiendish
success.
Copyright 1987 Reed Business Information, Inc.
Packed
cover-to-cover with tasty and extra-hot cuisine
(June 2005)
Reviewer: Midwest Book Review (Oregon, WI USA)
Fans
of hot, spicy food need look no further for flames
than Jane Butel's new edition of Hotter Than Hell:
Hot & Spicy Dishes From Around The World. Now
in a new and expanded edition, Hotter Than Hell: Hot
& Spicy Dishes From Around The World is an exciting
cookbook packed cover-to-cover with tasty and extra-hot
cuisine applying spicy ingredients from the Southwest
to the Far East. Step-by-step instructions and full-color
photographs clearly lay out tongue-on-fire recipes
such as Picante Pesto-Topped Oysters on the Half-Shell,
Double Mustard-Coated Baked Chicken, Hot Green Beans
Vinaigrette, Poppy Seed Torte, and so much more. While
heat is the unifying factor, dishes come with quite
a bit of added flavor, color photos, and excellent
introductory descriptions. A brief guide to (spicy)
ingredients and an easy-to-use index complete this
zesty cookbook especially recommended for those who
like fire in their flavor!
Great
stuff! (May 2005)
Reviewer: John J. Venie
A
terrific cookbook that I have used since 1987. Wonderful
dishes. One of the best queso recipes I have ever
run across. I have no idea why "A reader"
wrote what he or she did since my experience has been
the opposite. Jane Butel's directions are clear and
very easy to follow and the tastes are authentic.
The mole poblano (listed as Turkey Mole) instantly
took me back to Old Mexico where I fell in love with
the sauce. I have never written a review before and
have not felt compelled to do so until now. Jane,
if you read this, thanks for all the great dishes!
Tasty,
Different, and Easy to Prepare (March 2001)
Reviewer: Joyce S. Baker (Auburn, AL United States)
I
purchased my "Hotter than Hell" cookbook
in 1987 and have since that time, purchased several
others for friends who have tasted the recipes I prepared
from the book. I have had requests that I prepare
"Double Cilantro Roast Pork" when I have
invited someone for dinner after having served it
to them previously. The ingredients for recipes in
the book are: onions, potatoes, garlic, olive oil,
different vegetables, cheese, etc. The different peppers,
herbs and meat are the only things that someone might
have to make a trip to the grocery for. I can't imagine
what the "reader from Texas" uses to cook
with if she feels the ingredients are "exotic."
For anyone who enjoys cooking and trying new recipes,
I recommend this cookbook. I am purchasing three(3)
today for gifts by request.
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If you want to order a copy of the book
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