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Chile Pepper Encyclo [Paperback]

Dave Dewitt
3.9 out of 5 stars  See all reviews (8 customer reviews)
List Price: CDN$ 24.99
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Book Description

April 7 1999
The Chile Pepper Encyclopedia has the answer to just about any question one could ask about chile peppers. Which chiles are the hottest? What country did the first chile plants come from? What popular brand of dandruff shampoo is made with chile peppers? Can chiles really be used to cure headaches? Even the most devoted "chile-heads" will be satisfied. The encyclopedia is researched and written by Dave Dewitt, the country's foremost expert on hot and spicy foods and longtime editor-in-chief of Chile Pepper magazine.

In addition to entries on chile species, culture, terminology, and agriculture, the encyclopedia includes more than one hundred fiery recipes like Madras Fried Chile Fritters from India and Jamaican Jerk Chicken Wings are sure to please any hot-and-spicy food lover. Black and white drawings and photographs, charts, and graphs appear throughout, and an eight page insert includes color photographs of dozens of varieties of chiles, invaluable for identification. The Chile Pepper Encyclopedia is an indispensable sourcebook for chile aficionados, gardeners, cooks, and anyone else who has a burning interest in fiery foods.


Frequently Bought Together

Chile Pepper Encyclo + The Complete Chile Pepper Book: A Gardener's Guide to Choosing, Growing, Preserving, and Cooking + The Pepper Pantry: Habanero
Price For All Three: CDN$ 47.35


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Product Description

From Library Journal

From Thailand to Mexico, chile peppers play an important role in culinary culture. Recognizing the growing interest in the capsicum, as the genus is called, DeWitt?editor for nine years of Chile Pepper magazine and co-author of numerous books, including The Hot Sauce Bible (LJ 5/15/96)?has written an informative book that will answer all kinds of questions about chile peppers. Entries, many of which are flavored with the author's piquant wit, are arranged alphabetically for easy access and range from a sentence to ten pages in length. From pod types to which beverages go best with chile peppers, nothing seems to have been left out. A scattering of various pepper statistics, an appendix devoted to pepper resources, and a variety of chile pepper recipes all spice up this delightful title. Suitable for both circulating and reference collections, this is recommended for all libraries.?John Charles, Scottsdale
Copyright 1999 Reed Business Information, Inc.

From Booklist

The explosion of interest in chile peppers in North America has coincided with an influx of new citizens from south of the border and from Asian lands where chile peppers are a part of everyday eating. Now they're a common part of the American diet, thanks to their appearance in salsas and atop subs. DeWitt takes the mystery out of the many kinds of peppers in his alphabetical guide to the hundreds of varieties of this piquant seed pod. Peppers vary widely in the degree of heat they produce, and they can be classified by their individual shapes as well. DeWitt's essays on the history of chile peppers make for informative reading. Recipes illustrate the various uses of chile peppers, from meaty stuffed peppers to a fish rendered fiery with the merest teaspoon of chopped fresh habanero pepper. A useful addition to cooking reference collections. Mark Knoblauch

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Customer Reviews

3.9 out of 5 stars
3.9 out of 5 stars
Most helpful customer reviews
3.0 out of 5 stars Slightly exaggerated claim..... July 4 2004
Format:Paperback
The CHILE PEPPER ENCYCLOPEDIA by Dave DeWitt, should be an encyclopedia, right? I picture an encyclopedia about peppers as a comprehensive book with many sections each illustrated with a colorful photo of the subject. That is not the case with this book, however. DeWitt's encyclopedia is yet another cookbook. He included many recipes which he has organized origin not by dish, or type of pepper.
For example, "A" is for Africa and African dishes such as "South African Hot Lamb Curry" which include American peppers and probably originated with natives from India using British lamb. "A" contains a section on 'Aji' peppers (of interest to me), but I did not find the Aji pepper I grow in my garden and want to know more about (Aji Colorado). From Africa, we move onto Amazonia, which digresses into African slaves and Catholic saints.
DeWitt is obviously quite knowledgeable about peppers. I just wish his editors could help him get organized. And, pictures of Chinese peasants sorting peppers is interesting, but please add color photos of the peppers or don't call this an encyclopedia about peppers.
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4.0 out of 5 stars Spicy Hot! Oct. 17 2001
Format:Paperback
This is a gem from Dave Dewitt the King of ALL Peppers. He knows his stuff about all there is to know about chiles, from mild to the 'insanity' peppers! It goes into great detail about the history of peppers to how to grow them. The book's layout is in an A-Z easy to find guide. The index is very good as well so you can find what you're after. I have made a scrumptious HOT HOT beef curry from this book, just to give you something to make your mouth water. A good addition to your chile book collection or library!
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5.0 out of 5 stars Great Recipes Feb. 25 2000
Format:Paperback
This book is worth it for the recipes alone. There is a great recipe for Chipotle Chile Sauce that I have tried and was great. There are also all sorts of other recipes such as a mole sauce, and even chile-infused vodka! A good variety of recipes from all over the world.
The recipes can of course be tweaked so they're not as hot. But if you really don't like spicy food, you're looking at the wrong category of cookbook!
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3.0 out of 5 stars Note the title "Encyclopedia"... July 20 1999
By A Customer
Format:Paperback
It is just what it says it is. An encylopedia. A lot of terms and pepper types are listed; many no one really cares about. Recipes are pretty much layed out O.K. and at least your are given a relative heat ranking...
Seen worse, seen better. I have purchase quite a few books as I enjoy reading the history/narrative as much as trying some of the recipes.
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