Fiery Foods That I Love brings Chef Paul Prudhomme’s passion for bold flavour into your kitchen with a collection of energetic, spice-forward recipes. Drawing on favourite ingredients from around the world, he layers tastes and textures to create dishes that are rich, complex, and deeply satisfying.
From bean breads and fried stuffed bread pockets to vibrant soups, fritters, sauces, and relishes, every chapter showcases inventive ways to build heat and flavour. Classic staples like chicken, fish, meats, beans and rice, and vegetables are transformed with unexpected pairings such as ground pecans and coffee, dark black beans in bread, and sweet plantains with pork.
A special focus on chile peppers includes helpful notes from the test kitchen, introducing different varieties and showing how to use ground chiles as confidently as salt and pepper. For adventurous cooks, “Too Hot for Mrs. Podunk” recipes deliver intense, five-alarm spice.
Whether you are looking for everyday inspiration or standout dishes for gatherings, this cookbook helps you create meals that feel lively, comforting, and memorable.
- Creative spicy dishes for meats, seafood, vegetables, beans, and rice
- Practical guidance on using chiles and building layered heat
- Innovative flavour combinations with global influences
- Recipes ranging from gently warm to seriously hot
