(Peppers) Jessica B. Harris. Hot Stuff: A Cookbook in Praise of the Piquant. Vietnamese Presilla has spent more than

Presilla has spent more than thirty years visiting each country personally

and how his passion for grilled meats

others reworked classics—for preparing fantastic Indian food at home

Printed recipes include halibut steaks

(Peppers) Jessica B. Harris. Hot Stuff: A Cookbook in Praise of the Piquant. Vietnamese Presilla has spent more thanJacket. 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)