Clifford A. Wright is a cook, cookbook author, and independent culinary historian who won the James Beard Cookbook of the Year award and the Beard award for the Best Writing on Food for A Mediterranean Feast in 2000. He is the author of 16 books, 14 of which are culinary histories and cookbooks. He is also the author of both popular and scholarly articles on chiles.
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Contents Introduction Chapter 1 Souped-Up Soups & Salads Chapter 2 Red-Hot Red Meat Chapter3 Piquant Pork Chapter 4 Hot Chicken Chapter 5 Seafood with a Kick Chapter 6 Volatile Vegetables Chapter 7 Knock-Out Noodles & Rice Chapter 8 Side of Heat Measurement Equivalents Sources Index About the Author
