I have spent $1,000's on cookbooks and recipe collections written by authors ranging from backyard hobbyists through to highly successful chefs and highly popular chefs (they're not necessarily the same thing).I have spent $1,000's on cookbooks and recipe collections written by authors ranging from backyard hobbyists through to highly successful chefs and highly popular chefs (they're not necessarily the same thing).
Like you, I have seen the good, the bad, the ugly and the completely useless, and as you know, neither price nor fame of the author is necessarily an indicator to the quality of the book.
The cookbook you just brought has a recipe for a spicy omelette, the picture looks great and you can't wait to cook it for tonight's dinner. The ingredients are listed;
All of a sudden you are losing momentum - you have questions that need to be answered;
Straight away you are discouraged and start looking for something else to make, hoping the whole book isn't like this as the abundance of great looking gloss pictures and name of the author convinced you to outlay $45 for it.
Yes, you could go and look it up in another book or start searching around the web, but who has time for that?
If you are like me you file it away mentally as a task to get to when you've got nothing else to do - and it never happens!
By the way;
A Cookbook That Helps You Learn About The Food As Well As Producing Restaurant Quality Meals!Don't you find it extremely frustrating when you browse through a cookbook or recipe collection and find that the author has put in obscure ingredients and techniques and doesn't explain what they are?
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What you need is a recipe resource produced by someone who who cares that you, the customer, get a product that delivers value and has 20 years experience with spicy foods.
You need cookbooks that;
provide explanations and illustrations of the less well known ingredients
provide explanations for techniques with which you may not be familiar
contain recipes that have been developed and tested by the author
present recipes developed and documented to cater for the following groups of people;
the chef or keen cook who has the time and skills to prepare authentic dishes using their original ingredients and techniques
the busy cook who wants good food but also has to balance a family and/or busy career commitments
the beginner cook who is tentatively advancing into spicy foods and doesn't want to produce food that is so overpoweringly hot, no-one can eat it.
Most cookbooks can't provide all that, and if they do, it weighs 3 kgs and will cost you $90+.
As I'm writing this I've received an email advert for Maggie Beer's new book 'Maggies Harvest' and the price tag is $125 !
You see I've just completed a new resource called 'Chillies-Down-Under.com Main Dishes, Sides & Sauces' that gives you step-by-step instructions for creating amazing food. It's different to any other cookbook you've seen and represents in excess of 250 hours work, testing, tasting, documenting and editing.
For the chef or serious cook, 39 authentic recipes that take you through the whole process - for instance, my asian Chicken Curry starts off with a whole chicken and a list of spices as long as your arm.
For the time-poor or beginner cook, all complex recipes have tips for short-cuts and substitution options for those difficult to get ingredients
Tips on where you can most likely source any unusual ingredients
Embedded hyperlinks to external World Wide Web pages that provide access to;
detailed explanations and pictures of unusual ingredients
more detailed information on chilli varieties
detailed explanations of unusual techniques
A pictorial chart to indicate how hot the more common varieties of chillies are and illustrate what they look like, for easy identification.
Fair enough question.
I have been growing, preserving and cooking with chillies for 20 years and in that time have picked up a great deal of experience and knowledge that you can't get from just reading books.
I have been fortunate enough over the years to have the opportunity to travel to a number of countries, all of which use chillies and spices in daily life.
Although it wasn't always easy, I spent the majority of the journeys in rural and remote areas and managed to spend a lot of time with the camp cooks and the local residents. Places such as China, Fiji and a number of locations in Indonesia presented me with a wealth of new ingredients and techniques that just aren't seen in our westernised books.
For example, you can go to any of many restaurants in Urumqi in the middle of China and order a whole, deep fried dove or stir-fried rat, yet I've never seen a recipe book with those dishes in.
In 2003 I made the decision to change careers and get into the food industry full time. I started up a spicy food production, marketing and distribution business which added significantly to my knowledge by exposing me to;
International and national health and safety standards involved in the production of food,
The high standards required by chefs regarding freshness and quality as I was producing ingredients for them,
Having to conduct public cooking demonstrations and tastings to educate people in the use of our products - you need to know what you're doing and get it right every time.
Let's do a quick comparison - as I mentioned before the new Maggie Beer book has come out at $125 (through Boffins Bookshop). It's 3 inches thick, weighs about 2kg and is absolutely beautifully bound. It's far too beautiful and expensive for me to want to take it anywhere near the kitchen. Don't take this in anyway as a criticism of Maggie - I love her work, went to her restaurant way back when she owned The Pheasant Farm, and have copies of her first two books, signed by her.
walk through Borders, Dymocks, or Angus & Robertson will quickly show an enormous range of recipe books such as;
Delia's How To Cook - Book 3 - $55.00
Esalan Cookbook - $59.95
Simple Chinese Cooking - Kylie Kwong - $59.95
Easy. As the 'Chillies-Down-Under.com Main Dishes, Sides and Sauces' is an instantly downloadable eBook, I have;
No inventory to maintain,
No fulfillment costs (e.g. printing, packaging, postage),
No employees taking orders,
No publisher to pay,
No percentage added on for the distributor,
No percentage added on for the bookstore retailer.
This means that although this book represents more than 250 hours of research, testing and documentation there are still massive savings that I can pass along to you. Therefore, at only $37, we both win.
But there's more because you'll also get,
Free Bonus Gift #1 - 'Chillies-Down-Under.com Entrees, Hor' dourve, & Snacks' this is a companion volume to 'Chillies-Down-Under.com Main Dishes, Sides & Sauces'. It contains another 30 fully tested recipes documented in the same high quality manner as the Mains book. This volume alone represents 150 hours of research testing and documentation and I truly believe it represents fantastic value retailing on it's own for $27.
Free Bonus Gift #2 - 600 Chilli Recipes - I purchased the re-print rights to this product just so I could give it you to illustrate the average quality of recipe books on the web. It contains 600 individual recipes for chilli (chilli-con-carne in Australia) and sells on the web for $29, but it's yours for free.
Together these free bonuses are worth $56, nearly double your investment in the Main Dishes, Sides & Sauces book - but they're yours free when you order by midnight of 
That's fine. I am naturally sceptical about many of the hyped claims I find on the internet and have been disappointed a number of times.
Yes, that's right. If you try four or more recipes from either of the Entrees or Mains books and do not believe that you have received great value for your $37 investment, then simply contact me and I will refund you $40, no questions asked.
THAT'S BETTER THAN RISK FREE !
In fact, I am offering a double guarantee! I also personally guarantee to you that none of the recipes in this book will ever appear on my website or in any other article authored by me.
If I slip up and you find one that I posted somewhere, I'll give a $40 refund. And yes, that includes the secrets for melt-in-your-mouth spare ribs and the truly amazing Satay sauce recipe I was taught in Indonesia. Friends that I have prepared these for say that they are worth the price of the book alone.
There is no way you can lose - except by not taking up this better than risk free offer.
Click here for an instant purchase and download of this material from our secure site. Once your credit card or PayPal transaction is approved you will be taken to a special download page where you can download the Main Dishes, Sides & Sauces book and your $56 worth of FREE bonuses.
Don't worry, downloading the ebooks is really easy and there are instructions on the page to explain the simple, two-step process. I'm no 'tech wiz' and yet I found it extremely easy when I was testing the setup.
Wishing you a life full of flavour !
Nigel Laubsch
