(Peppers) Jessica B. Harris. Hot Stuff: A Cookbook in Praise of the Piquant. Vietnamese Chianti Classico

Chianti Classico

staying within families or being passed down in well-worn copies of old cookbooks largely unread outside of the Cuban community

Printed recipes include halibut steaks

Presilla has spent more than thirty years visiting each country personally

canvas back duck

(Peppers) Jessica B. Harris. Hot Stuff: A Cookbook in Praise of the Piquant. Vietnamese Chianti ClassicoJacket. First Edition. NY: Atheneum, [1985]. Jessica B. Harris is a widely respected food historian, with a focus on African cuisine. This is her first book, in which she writes about peppers from around the world, with recipes for their use. Ethiopian sik sik wat, frango piri piri from Mozambique, Senegalese thiebou dienne, Mexican sopa seca, Indian sabzi are just a few examples of recipes herein. Near fine. (109, 121)