Voller Service
"'Dan May’s Chili-Kochbuch' bietet scharfe Genussrezepte aus aller Welt und wir reisen heute mit euch nach Texas. Zu jedem Rezept liefert der Autor noch Tipps und kurze Geschichten, außerdem gibt es eine Warenkunde, Tipps für den Eigenanbau und eine Übersicht der wichtigsten Chilisorten. Dan May ist der Begründer der britischen Firma Trees Can’t Dance, bei der er mehr als 8 Jahre famose und weltbekannte scharfe Saucen und Gewürze hergestellt hat." Mizzis Küchenblock
Die Qual der Wahl
"As I read some of the recipes, I cannot wait to get back in my kitchen and try them out, the chapters are split into easily identifiable sections for soups and salads, nibbles and sharing plates, main dishes, sides dishes, sauces salsa & marinades and finally sweet things & drinks, the only problem is deciding what to start with all the recipes sound so good." Chilefoundry
Schärfe für alle
"But far from appealing simply to die-hard chilli fans, Dan is hoping his Red Hot Chilli Cookbook will fire the imagination of all who like to cook. The smart new hardback may at first glance look like it has niche appeal for those with a soft spot for the hot stuff, but Dan is a man on a mission to spread the love for chillies." The Journal
Neues Lieblingsbuch
"There are so many great sounding recipes in 'The Red Hot Chilli Cookbook' it's soon to become my new favourite in the kitchen. I think you can probably guess from the title that Dan May is a little bit obsessed with chillies, and who can blame him, I always have at least two chilli-based sauces on the go at a time." Follow the Magpies
Beste Voraussetzungen
"The photography in the book (by Peter Cassidy) is vibrant, colourful and radiates warmth, and the recipes are well laid out with the ingredients (in bold clear type) to the left of the recipe. I particularly liked the little box at the end of each recipe recommending which chillies you can use for the recipe, perfect for those who are just discovering the delights of cooking with chillies." Cherrapeño
Originell und überraschend
"This is a very original cookbook with lots of very disparate influences showing through in the food and flavours. As well as a number of classics there are many dishes that you wouldn't ordinarily associate with chilli. There are more meat than fish dishes and the sweets section is rather small as you would expect with such a niche cookbook. On the whole the vegetable dishes are excellent and there is a good range of ingredients used throughout." Huffington Post
