This book will be the standard reference on chile peppers for a long time to come. I give it my three-chile rating, which translates as hot-hot-hot. -- Jim McCausland Fresh Dirt blog 20091110 A narrow topic, you say? Not with the 100 top varieties covered and 85 convincing reasons for embracing more than just our beloved jalapenos and serranos. -- Renee Enna Chicago Tribune 20091208 A nicely done work that will fit well within any culinary or gardening collection and will appeal to both the novice and the expert gardener. Recommended. -- Lisa Ennis Library Journal 20091201
About the Author
Dave DeWitt has written or coauthored more than thirty books on peppers and has edited two magazines on the subject. Chair of the board of the New Mexico Farm and Ranch Heritage Museum, Dave is an adjunct associate professor at New Mexico State University. His media company, Sunbelt Shows, Inc., produces the annual National Fiery Foods & Barbecue Show.
Paul W. Bosland leads the chile pepper breeding and genetic research program at NMSU, directs the university’s Chile Pepper Institute, and serves as chairman of the annual New Mexico Chile Conference. He has released more than forty cultivated varieties, including a a habanero chile, ‘NuMex Suave’, which retains the unique habanero flavors without the heat. He also discovered ‘Trinidad Scorpion’, the first chile pepper to exceed 2 million scoville heat units.