This cookbook was written in response to the chilli sauce and chillies coming of age.
No longer just a condiment for fries, sauce producers across the globe have realized that the subtle, complex and piquant flavours of the gourmet chilli sauces,can now be used as a bases for some of the finest cuisine. From the mildest to the hottest all tastes are catered for.
Ik heb een vraag over het boek:
‘Hot Chilli, Cold Chilli - Thompson, Sarah’.
Vul het onderstaande formulier in.
We zullen zo spoedig mogelijk antwoorden.
