Hot Chilli, Cold Chilli: The Chilli Cook Book

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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