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.
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