I received an arc of this title from NetGalley for an honest review. This is probably a book that I will purchase for my cookbook collection, as I love to cook spicy.

Do you like spice? If you said yes, then this is THE book for you!
Great recipes, fabulous photos and a bit of info that goes perfectly with the regions and spices,

Reading this within the NetGalley app that eventually disappears or expires is not the most ideal - especially for cookbooks that I'd love to have access to after it pubs.

I want to thank NetGalley, the author and the publisher for providing me with an eARC of this publication. In return, I have promised to provide an unbiased review. I really wish more cookbooks were formatted better and offered as a Kindle version.

Whew I love spicy food. This book delivers on the heat! Each recipe is rated by a chili pepper to show how spicy it may be. That way you can work your way up!

A good cookbook with a lot of recipes I'm likely to return to over and over again. As a lover of chiles and spice in general Cooking with Chiles has definitely earned a space on my bookshelf.

Thank you to NetGalley and Quarto Publishing Group – Harvard Common Press, Harvard Common Press for providing me with an e-arc of this book in exchange for an honest review.

I loved to learn more about the chiles and to find out recipes from different countries, from all over the world. It's a book I recommend to anyone who loves spicy food.

Featuring recipes from around the world that showcase different types of chiles and varying spice levels, this cookbook offers inventive recipes that are delicious and uncomplicated. This book is a great gift for any home chef that likes to bring the heat and experiment with new flavors!

Do you like it hot?
Award-winning author and cook Clifford Wright presents his book: "Cooking with Chilies. 75 Global Recipes Featuring the Fiery Capsicum", published by Quarto Publishing Group – Harvard Common Press. After the introduction the cookbook offers eight chapters with recipes that range from "Souped-Up Soups & Salads" over "Hot chicken" to "Side of Heat" (side dishes). It comes in a great design and attractive photos of the various dishes. There is additional information, e.g. about "The Hottest Cuisine in the World", "Water Spinach", "Dried Orange Peel", or "Indian Spice Blends". At the end of the book valuable conversion tables from spoons, cups, and ounces to milliliters and grams as well as from °F to °C can be found followed by two lists for sources (online shopping and sources for chilies), and a detailed index.
I have discovered the "world of chilies" in Africa and found the list about "Just How Spicy is Spicy" that can be found in the introduction and lists the piquancy of chilies very interesting. I recommend this cookbook for all those who are interested in chilies, for those who want to put a little more spice into their meals, or want to try new recipes.
The complimentary copy of this book was provided by the publisher through NetGalley free of charge. I was under no obligation to offer a positive review. Opinions expressed in this review are completely my own.
#CookingWithChilies #Netgalley

Love Hot food? Then Cooking with Chiles: Spicy Meat, Seafood, Noodle, Rice, and Vegetable-Forward Recipes from Around the World is the cookbook for you. The author, Clifford Wright, has included recipes from all over the world, and the recipes vary as to how hot they are. There is an excellent chapter on chiles, including how to choose the right ones, information on several varieties, and also a small chart on the Scoville heat scale.
The cookbook includes mouthwatering photographs of most of the dishes, which vary from curries, stir-fries, roasted meat, etc. with flavors from everywhere. The prose at the beginning of each recipe is not only helpful, but also well-written, so this cookbook is one that can be read cover to cover.

Many countries feature fiery cuisine, and this excellent cookbook covers many of them. The dishes are absolutely appealing – mouthwatering, even - and most fiery food lovers will find their queue gets longer every time they pick up this book. Honestly, who can resist a dish called Swordfish in the “Sauce That Dances,” or Crying Tiger.

This cookbook is highly recommended for anyone who likes fiery dishes, and also for those who like just a bit of heat; the recipes can be adjusted to personal tastes, and there is enough variety that almost everyone will find a new favorite dish.

Special thanks to NetGalley for supplying a review copy of this book.

Fans of spicy food hoping to make favorites at home, here is your cookbook. From Jerk Chicken to Kung Pao, Cooking With Chilies has well-known favorites as well as some less popular but still excellent dishes like Ants Marching on a String. The heat level is moderate, even on those recipes designated spiciest, which makes them perfect for sharing with more conservative eaters, if not as satisfying as something that would set your mouth on fire. Imperial measurements by volume, though there is a conversion chart in the back, and it's important to add more liquid than the recipe calls for in most cases.

I'm a Spice Head from way back, the hotter the better when it comes to food's "heat" level. When I found Quarto's Cooking with Chiles by James Beard Award–winning author Clifford Wright, I cheered! It features 75 fiery recipes from across the globe, one as mouthwatering delicious as the next. Also included is a heat level icon for each recipe, so it's easy to choose the right one for any occasion. Highly recommended!

Thanks to NetGalley for the opportunity to read and review this book. Lots of recipes and ideas to try out. Looking forward to getting started.

Fabulous cookbook! Loved the pictures! Chilies are about the only thing I can successfully grow in a garden so loved the look and feel of this cookbook. A ton of different meals to try and I bookmarked a few to try! I was amazed at the variety of recipes and it all looked delicious!

I received a complimentary copy to look at and voluntarily left this review!

I'm sorry to say I was a bit let down by this one.

The dishes looked and sounded great but my biggest gripe is with the instructions themselves. A large portion of the recipes has 1-3 steps that are paragraph length with multiple directions within them.

For example, from the Carnitas recipe on page 63.

"1. Place the pork in a large stockpot or Dutch oven. Add the onion, chipotle, adobo sauce, bay leaves, cumin, coriander, oregano, salt, and 2 quarts of chicken broth. If the pork is not covered with liquid, add more chicken broth. Cover the pot and bring to a boil over high heat. Reduce the heat to low, uncover, and simmer until the meat pulls apart easily with a fork, about 3 hours. Remove the pork from the broth with a slotted spoon and place on a platter. Allow to cool, then cut into 1-inch cubes."

While I don't mind recipes being in paragraphs personally, for a beginner cook this would be incredibly daunting and confusing. (For reference, I used to work as a chef's assistant in group cooking classes.) Having recipes with multiple steps in a single paragraph opens up the possibility of missing a crucial direction while multitasking in the kitchen.

I would recommend this book to folks that feel confident in the kitchen and are adventurous eaters, but beginners beware. Three stars because the dishes do look truly wonderful and I very much enjoyed all the historical references and descriptions!

Plenty in this book for chilli lovers. Good layout, recipes and photos. Well written with plenty of information.
I received this book from Quarto Publishing Group and Netgalley for a review.

I love this cook book and fully intend to get myself a physical copy at some point!

I didn't try any recipes but I love the way it's divided into chapters and the general layout (even if my NetGalley shelf version had a few teething issues).

I love that the chili is an addition to what should already be a great spicy dish, it's not all about the chili but how to use it effectively.

Extra love the fact there's a whole section for sides.

For the chili head in your life! We all have that one friend who likes their food hot and spicy. This is the cookbook for that person.
I really enjoyed the way the book was organized with photos for each recipe and an explanation of the origin of the recipe as well as tips on how to make it better. For instance, Wright explains why peanut butter shouldn't be substituted for fresh peanuts in the recipe for Gado Gado. I agree, fight the temptation, you won't be sorry.
Recommended for those who want to take a trip around the world by way of capsicum.

Thank you Quarto Publishing Group - Harvard Common Press and NetGalley for an ARC.

Firstly I would like to say that this book was a bit hard to read due to the fact some pages where upside down but this didn't have too much affect on my reading of this great cookbook.

And it is more than just a cookbook. I loved that it is a history of Chilies, it provides much information on a variety of chilies (some I have not had the pleasure to try as yet) and of course it has recipes.

I think it is a great book for lovers of chilies and the recipes for the most part seem to be easy enough to use and you can adjust the heat if need be. The recipe uses good, natural, whole food (rather than packaged, premade food items) and the photos did make me hungry.

I am currently working on which recipe I should try first and I am feeling hungry for a nice spicy meal to warm me up in the cool climate of Tasmania. YUM!

I really loved this cookbook! It's full of exotic dishes, most of which I don't have recipes for in other cookbooks, and all of them showcase chilis in various ways. I also appreciate the spice index given with each recipe, as well as the information about the different chilis.

The recipes are provided in the traditional cookbook categories - chicken, pork, vegetables, sides, etc, I found a variety of recipes that I look forward to cooking.

My one issue is with the ebook - half of the pages are upside down, and there was no way to rotate them.

This is definitely a cook book not for the faint of heart when it comes to spice. With sections such as ‘Volatile Vegetables’ and ‘Knockout Noodles and Rice’ and including recipes such as ‘Chicken Cooked in Hell’…you can definitely get the gist of what to expect.
But if you like some heat and spice to your food then this would be a great book for you. Filled with fabulous recipes and mouth watering photos, this is a good addition to any cook book collection.
I would definitely recommend this book, but on the caveat that you, or the people you cook for, are lovers of spicy food.
My thanks to NetGalley , the publisher and the author for allowing me to read this book in return for an honest review.