Wright has explored all the cuisines of the world with a tradition of spicy food and collected these read-deal recipes with heat--you won't find any strange doctored-up version of foods that don't traditionally have a kick.

Each recipe includes a heat index so it's easy to locate a dish that's more subtly piquant or to find one that is truly incendiary. Start your engines with appetizers like Shark and Bake (deep-fried shark enrobed in deep-fried bread) from Trinidad and Meat-stuffed Red Rocoto Chiles from Peru. Then move on to Rice Noodles with Pork and Mint from Thailand, Chile Verde from New Mexico, Piquant Beef Picadillo from Bolivia, Egusi Soup (chicken and pumpkin seeds soup) from Nigeria, or Goan Fish Curry from Bengal. Wright also offers lots of recipes to accompaniments to either stoke up or help quench the fire. Throughout the book Wright includes general information on peppers and spices as well as on the cultures in which each is traditionally enjoyed.

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• Little Foods of the Mediterranean: 500 Fabulous Recipes for Antipasti, Tapas, Hors d'Oeuvre, Meze, and More
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• Mediterranean Small Plates: Boards, Platters, and Spreads from the World's Healthiest Cuisine
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• Mediterranean Vegetables: A Cook's ABC of Vegetables and Their Preparation in Spain, France, Italy, Greece, Turkey, The Middle East, and North Africa, With More Than 200 Authentic Recipes for the Home Cook
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• Real Stew: 300 Recipes for Authentic Home-Cooked Cassoulet, Gumbo, Chili, Curry, Minestrone, Bouillabaisse, Stroganoff, Goulash, Chowder, and Much More
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• Some Like It Hot: Spicy Favorites From The World's Hot Zones
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• Some Like It Hot (Large Print Edition)
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