Pepper by Christine McFadden

  • Numbing chicken noodle salad

    Numbing chicken noodle salad (page 94)

    from Pepper Pepper by Christine McFadden

    • Categories: Salads; Dressings & marinades; Appetizers / starters; Lunch; Asian
    • Ingredients: spring onions; dry sherry; soy sauce; cashew nuts; coriander; cucumber; ginger root; hoisin sauce; lime; mint; groundnut oil; rice vinegar; white peppercorns; Sichuan pepper; Chinese leaves; sea salt; light soy sauce; cold-pressed sesame oil; thin rice noodles; salt; rice wine; boneless skinless chicken breasts; muscovado sugar; sugar
    show

  • Show all Recipes...

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Spiced fried onion rings

    • Pamsy on April 12, 2026

      I cheated by using ready ground spices for speed and Doves Farm gluten free batter mix. Very easy recipe to prep and the different coloured onions are a good idea. Next time make batter thicker than recommended in the hope it will adhere better to the onion rings. Served with steak and chips. Definite repeat.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 1904573606
  • ISBN 13 9781904573609
  • Published Jan 23 2008
  • Format Hardcover
  • Page Count 192
  • Language English
  • Countries United Kingdom
  • Publisher Absolute Press

Publishers Text

This is the story of the spice that changed the world, with 100 stuning recipes. This is a book dedicated exclusively to the world's most valued and fascinating spice. Why is it that pepper and certain foods go together so perfectly? (Think steak au poivre, black pepper crisps, cream cheese and black pepper, or even strawberries and black pepper.) Christine McFadden's evocative collection of recipes from around the world are geared to modern lifestyles and informal eating, inspiring the imagination with unusual ways of using pepper - in cakes and desserts for example - reminding us of pepper's traditional use in pickles and preserves, in sauces and soups, curries and stews. A vivid first-hand description of the pepper gardens and spice markets of Kerala and a fascinating account of pepper's role in shaping history, provide a colourful backdrop to the serious business of cooking with and tasting pepper. The photography is by Jason Lowe. This work is following in the bestselling footsteps of "Cod and Salt".

Other cookbooks by this author