kaye16's Profile

Joined: December 21st, 2009


Latest review:

October 17th, 2022

Pasta e Fagioli from Essentials of Classic Italian Cooking

An easy and delicious soup. I used lardons for the meat. We were thinking that chicken sausages would be good, saucisse de volaille or merguez de volaille, cut in quarters lenghtwise, then into little... read more >


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kaye16's Reviews


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Big Flavors of the Hot Sun: Recipes and Techniques from the Spice Zone

By Chris Schlesinger, John Willoughby, Alan Witschonke
William Morrow & Co - 1994

August 16th, 2010 (edited 16th August 2010)

I love this book and have used it lots. Rarely has there been any kind of disappointment.

The introduction starts with one of my favorite food quotes: "Subtlety in food does not impress me. I like big, loud flavors—sweet, sour, hot, salty, aromatic, pungent, tingling—preferably all in the same bite."

What I *don't* like about this book is that I coughed up money for a hardback and it fell apart almost immediately. This wasn't from abuse, but from poor manufacturing quality. My copy of The Thrill of the Grill (S&W's earlier book) has done the same thing. Shame on the publishers, William Morrow and Company, Inc!