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Raising the Heat - Cooking with Fire and Spice
by Paul Gayler
The Lyons Press
ISBN 1-58574-462-X
Published July 2002 - Hardcover - 160 pages - $29.95

I hadn't realized Chef Gayler was such a prolific cookbook writer until I started looking for more of his books.  In this, his umpteenth book, it's "something of a whirlwind tour around the spicy cuisines of the world."  Now, spicy doesn't mean only chile.  It also means curry spices (Indian food is one of my favorites), peppers, mustards, and more.  And I hope you don't make the mistake (as is pointed out) of making all your dishes hot for the same meal.  There should be a contrast because not everyone has a cast iron stomach to withstand the heat, and also because it's not necessary.  In The Hot Store cupboard, which is a guide to the ingredients you'll need, we're also given an "out of 10" rating as to the heat of the various chiles.  There are also details on Dried Chiles, Chili Powders, Sauces, Mixes, and more.  Chef Gayler offers us Soups and Starters; Fish and Seafood; Poultry and Meat; Vegetables; Salads; Pasta, Rice and Bread, and Sauces and Spice Mixes.  I fancied these recipes, mainly because they bring back memories: Celeriac and Mustard Soup (I recall having celeriac in both London and Rotterdam); Smoked Mackerel Fish Cakes (I have my own family recipe); Seafood Gumbo; Shrimp Piri-Piri (memories are too complicated to explain here); A Simple Mediterranean Spice-Roasted Chicken (I love the stuffing idea); Lamb Sosaties (because they're South African); Masala Spinach (just coz), and Sicilian-Potato and Caper Salad with Mustard Dressing.  I wouldn't normally associate pasta with chili, but then I forgot about Thai noodles.  I'd also like to try "My Curry Paste" - sounds delicious.  I also loved the idea of his Chimichurri Sauce.
See my reviews of Chef Gayler's A Passion for Cheese and A Passion for Potatoes and A Passion for Vegetables.
Illustrated.  No nutritional guides.
Conclusion - Fabulously different - a timeless collection of special recipes.