December 12, 1994 12:00 PM

by Chris Schlesinger and John Willoughby

Consider seasoning the next shrimp you slip on the barbie with such potent spices as cumin and cayenne pepper. That’s just one red-hot suggestion from the authors of The Thrill of the Grill in this big guide to the pleasures of spicy coatings, marinades and cooking techniques popular in such sunny countries as Greece, Indonesia and Morocco. This amiable book offers clear instructions for preparing and serving (not to mention locating hard-to-find ingredients). Overall, here’s the source for those who like their food fired with flavor. (Morrow, $27.50)

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