Hultquist - The Spicy Food Lovers Cookbook: Fiery, No-Fuss Meals

Michael is a master of incorporating fiery flavors into everyday and not-so-everyday dishes. His cuisine is not a hold-my-beer-and-watch-this style of presentation, but a deliciously spicy blend that a true chilihead can appreciate. John Hard, founder of CaJohns Fiery Foods and Hot Sauce Hall of Famer The Spicy Food LoversCookbook is the ultimate culinary experience that teaches curious cooks how to add dimensions of flavor to everyday meals. Michael Hultquist is a spice expert, exciting the taste buds with each bold and fiery recipe. Jessica Gavin, certified culinary scientist and author of Easy Culinary Science for Better Cooking Spicy food enthusiasts, rejoice! You now have a fiery food playbook dedicated to you. Al Buddah Goldenberg, founder of I Love It Spicy! Mikes passion for all things spicy pops off the page in his newest book, and its jam-packed with delicious recipes! Whether you like your spice full-force or dialed back a bit, Mike shows you how to bring the heat to your kitchen. April Anderson, creator of Girl Gone Gourmet and author of Gourmet Cooking for One or TwoThe Spicy Food LoversCookbook elevates the flavor of both familiar and not-so-familiar dishes with the many varieties of that vegetable of extreme smackthe chili pepper. -Kirsten K. -Kirsten K.

Shockey, author of Fiery Ferments and Fermented Vegetables Michael has an amazing ability to create beautifully delicious, spicy dishes while at the same time making them both inspiring and totally approachable for the everyday cook or the wild-eyed chilihead! Jeremy Walsh, founder of Bigfats Hot Sauce, Inc. The Spicy Food LoversCookbook is a beautiful marriage of flavor and heat. Isabel Orozco-Moore, founder and photographer of Isabel Eats

author of The Spicy Dehydrator Cookbook The author and publisher have provided this e-book to you for your personal use only. You may not make this e-book publicly available in any way. Copyright infringement is against the law.This book is dedicated to all the creative cooks in the world who have found a passion for food and feel the need to keep on learning and exploring.It is dedicated to all the bold and spicy food lovers who visit our blog at Chili Pepper Madnesswww.chilipeppermadness.com.This book is dedicated to all the creative cooks in the world who have found a passion for food and feel the need to keep on learning and exploring.It is dedicated to all the bold and spicy food lovers who visit our blog at Chili Pepper Madnesswww.chilipeppermadness.com.

We couldnt do what we do without your support. Truly, all of your comments and support mean so much to me.And finally, to my wife, partner and best friendPatty. You are amazing beyond compare. You inspire me, always.

I grew up with a pretty boring palate. I remember as a kid wanting nothing but grilled cheese sandwiches and boiled hot dogs. My mother cooked, though she wasnt big on seasonings, and it was pretty much your typical Midwestern fare.

The spiciest thing I ever ate as a kid was from the local Taco Bellit was just what I was used to. It wasnt until I went off to college that I began to discover foods with real flavor. One of my roommates was Mexican and when we made chili together, he would season the heck out of it. It was then that I discovered the burgeoning world of hot sauces and found myself hooked. Who knew there were more hot sauces out there than just your mass market stuff? I quickly realized I was a total chilihead. I found that I loved spicy foods; the spicier the better.

Soon, I was drawn to the wild world of artisan hot sauces and chili peppers. While at the market, I would snatch up hot sauces by the armload and bought peppers by the bagful. I took to cooking not long after I married and found myself incorporating peppers and other spicy elements into just about everything I made. After a while, I decided to share this particular passion by starting a food blog called Chili Pepper Madness, where I still explore cooking with chili peppers of all types, as well as detail how to grow and preserve them. On a patch by the side of our first home, my wife and I started a garden where I grew my very first jalapeo plant. Now, we have a good-sized pepper patch in our backyard, where I grow a couple dozen different types every year.

I just cant get enough of them. It isnt ONLY chili peppers for me, though. All of this passion arose from that very first desire for SPICINESS. More than anything, it was FLAVOR that I craved in my life. I was bored of the plain and the bland. I needed some oomphsome zest! Imagine my delight when I found my very first authentic Mexican restaurant, my first Indian place, then Thai, Cajun, Chinese, Southern Barbecue.

The list goes on. So many great cuisines in the world! So many wonderful, creative ways to encounter bold flavors! Im sure my excitement is obvious. Its the same way for you, though, isnt it? Im not sure on what level you consider yourself a spicy foodie, but youve been bitten by that bug, havent you? Maybe youre even a full on chilihead and you dont even know it. Maybe youre like me and you just cant deal with the boring and the bland. Life is too short for that, isnt it? I hope this cookbook helps you find the fiery flavors you crave. These are some of my very favorite recipes, and as a collection, represent how I like to eat.

The goal is to make them both easy and spicy. Lets get cooking! Please note that SPICY DOES NOT ALWAYS MEAN HOT Some people think spicy food means blazing hot food, but that isnt always the case. Consider Cajun cuisine, which isnt hot in many cases, but is filled with amazing flavor. Spicy just means youre using a lot of different herbs and spices in your food. It isnt necessarily the amount of spices, but the types youre using, as well as the combination of spices. But, dont get me wrong.

I do LOVE my HEAT. Most of these recipes will deliver both spice AND heat, so be prepared. However, you can easily adjust to your own heat level preference. Youll notice that I rely heavily on chili peppers to add both heat and spice to my recipes, though I also rely greatly on a good collection of spices and other condiments to make meals truly tasty. In the condiments section () of the book, you will find a list of some of the ingredients I use the most. As a chili pepper enthusiast, I cook with many, many different types of chili peppers, though I mostly grow them.