F*ck That's Hot!

This cookbook ain’t f*cking around – these recipes are seriously spicy and not for the faint of heart (or, for that matter, stomach). So before opening Billy Law's ode to chilli, you better ask yourself the following questions… Do you worship at the altar of spice? Is the Naga Viper your spirit animal? Do you carry an emergency bottle of chilli sauce because no one ever, ever gets it hot enough for you? If yes, then this book is going to be right up your alley.

With 70 accessible recipes for food that is so hot it will literally bring tears to your eyes, and extreme happiness to your heart, F*ck That's Hot! celebrates the world’s spiciest dishes. You can expect to find the recipes for Nashville hot chicken, Ghost pepper kimchi, sriracha buttered shrimp, Sichuan dan-dan noodles, Chicken vindaloo, Thai beef salad with bird’s eye dressing, Sichuan cumin lamb and Habanero chilaquiles. No doubt you’re sweating already…

So chilli-fiends, one question remains: what the f*ck are you waiting for? Reward (or punish?) your tastebuds with some punishing heat, as found in this deadly cookbook.

About the Author

Billy Law is the founder and editor-in-chief of www.atablefortwo.com.au, which he founded in 2008 and turned into one of Australia's top food and travel blogs. A self-taught chef coming from an IT background, Billy's passion for gastronomy led him to embark on a career in the food industry with his skills taking him through to the Top 10 on MasterChef Australia in 2011. Law is also a professional food photographer with his commissioned work featuring in magazines, restaurants and many cookbook projects, including his own (as seen in XXL).

An avid globetrotter, Law is always on the move, camera in hand, discovering the next food trends and submerging himself in the sights and sounds of the culinary world. Law has worked with some of the biggest names in the food and travel industries including Nespresso, AirAsia, Qantas, Pernod Ricard Wines, Emirates, Breville, Sodastream and KitchenAid, among many other clients. Billy is also a food and travel writer for Expedia Travel. Following his time on MasterChef, Billy published his debut cookbook, Have You Eaten? globally in 2012 and his second cookbook Man Food in 2014, both with Smith Street Books' Paul McNally while he was Publishing Director at Hardie Grant. XXL is their third collaboration together.