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![(Peppers) Jessica B. Harris. Hot Stuff: A Cookbook in Praise of the Piquant. Berkeley 54 + [4] ad pp](https://cdn.shopify.com/s/files/1/0064/0463/6790/products/HotStuff.jpg?v=1616796655)
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54 + [4] ad pp
easy to make
and accessible guide
The Complete Home Bartender’s Guide has it all
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(Peppers) Jessica B. Harris. Hot Stuff: A Cookbook in Praise of the Piquant. Berkeley 54 + [4] ad ppJacket. First Edition. NY: Atheneum, [1985]. Jessica B. Harris is a widely respected food historian, with a focus on African cuisine. This is her first book, in which she writes about peppers from around the world, with recipes for their use. Ethiopian sik sik wat, frango piri piri from Mozambique, Senegalese thiebou dienne, Mexican sopa seca, Indian sabzi are just a few examples of recipes herein. Near fine. (109, 121)
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