The taste of chilli


Chilli in food is the main theme of this book. There are delicious and hot recipes for main courses, desserts, salsa, jam and harissa. The book also gives suggestions as to which chilli are good in which dishes.
With this book, Lene Tvedegaard gives you inspiration to choose the right dosage and variety of chilli in your cooking.
"The taste of chilli" is a cultivation guide that emphasizes the use of the many different chillies in cooking. Here, approx. 42 selected chilli varieties of different strengths and flavors are descriped. The recipes cover everything from gourmet main courses to salsa, drying and preservation of chilli fruit after harvest. The recipes are composed by chef Jimmy Weber, jam expert Vivi Nordestgaard, food historian Gunvor Juul as well as the author...





herself, chilligartner Lene Tvedegaard.
In this 2. edition a new chilli scale has been included, which is developed in collaboration between Lene Tvedegaard and the University of Southern Denmark.

The book deals with the following topics :

- Are chillies healthy?
- Variety, aroma and strength
- Cultivation
- Storage

Hardcover, 144 pages.
Size : 26x21 cm.
Danish text.