A connoisseur’s guide to the best hot sauces around the world, from Tabasco and Frank’s RedHot to Middle Eastern harissa, Asian sriracha, Portuguese peri peri, and more.
Discover the history, folklore, and trivia behind the most popular brands of the spicy stuff, as well as special ingredients, types of chilies, and heat levels. Learn how to make homemade condiments that are truly your own and ways to fire up your food and tastebuds with over 25 recipes. Whether you like your sauce sweet, smoky, herby, spicy, or off-your-head hot, this little book is a treat for every chili-lover
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