Fully revised for a new generation of chefs and home cooks.

The zingly, tingly, singularly exciting flavors of piquant spices thrill the palate like nothing else. Ginger, horseradish, mustard, pepper—if you like your food hotter than hell, you know how these spices can liven up dishes of every kind. And for really punishing, pervasive heat, nothing surpasses chiles. Using popular spicy ingredients from the Southwest to the Far East, Jane Butel's Hotter than Hell serves up imaginative dishes that range from mild to mouth-searing.