Customer Reviews

The Whole Chile Pepper Book

5 star:		(8)
4 star:		(0)
3 star:		(1)
2 star:		(0)
1 star:		(0)

 

 

Basically, THE WHOLE CHILE PEPPER BOOK, by DeWitt and Gerlach includes a history of the chile (how it left the New World and conquered the Old World) four colorful pages of photos of various chile peppers, and lots and lots of exotic recipes. I bought this book thinking it would include much more detail on raising peppers in the garden than Rosilind Creasy's book THE EDIBLE PEPPER GARDEN, but for my purposes it is not as useful. I don't really need more recipes, I need a book that shows me photos of various peppers and explains their basic uses.

I fould the book more or less interesting - a narrative that explains how the pepper moved from area to area and how the locals in varous areas incorporated the new vegetable into their native cuisines, often developing pepper children who differed from their American ancestor. For example, while Africa had an affair with Paprika, Southeast Asia incorporated peppers into everything from curry to sate. So, according to DeWitt and Gerlach, the American pepper is the ancestor of those hot foreign dishes you eat in Thai, Chinese, and other ethnic restaurants.

I am puzzled as to why anyone would publish a book about something as colorful as the pepper and include so few color photos, however, the book includes many black and white photos and illustrations, along with plenty of text. If you like reading about peppers, this is the book for you.

This book has everything for the pepper-lover. Not only some tasty and unique recipes, but also history, interesting pepper facts, and information about cultures throughout the world that enjoy peppers. Plus, many of the recipes are not blazing-hot. Even includes recipes from Africa and Asia for a change of pace. The "Field Guide to Chiles" (with some color photos) is also very interesting. Think of this as the Food Network meets the Discovery Channel.

A total source book, everything one needs to know about chiles is here. Part science book, complete with botanical information, part history book with all the 411 on origins of the various chiles, but mostly a recipe book. The beauty of this book lies in the fact that exposure is given to the use of chile throughtout the world. Typically many think of the dishes of Mexico and it's southern neighbors as "hot" food, but this book shows the use of the chile in cuisines throughout the world. The interesting tidbits of information provided about how the chile came to be a part of the cuisine is most fascinating. Old world meets new world cuisines. Many of the recipes are tradional fares that can be found in other books but the truly exotic, different cuisine awaits those who have adventurous taste buds. In the mood for a little African soup? A simple enough recipe consisting mainly of peanut butter, chiles, chicken broth and the usual suspects of diced onions, carrots and oil and you're ready for a starter on your menu. An excellent book for someone looking to serve up some fiery worldly cuisine the book offers recipes on some of the most exotic dishes imagineable. A great book to be used over and over again, year after year, your friends will be impressed when you serve them up something yummy they have never tried before.

For the devoted pepper aficionado, this book is all business. The book provides scores of delectable recipes and informs the reader of what makes up the chili pepper. A history lesson or two is included at no extra cost. The recipe for habanero paste is outstanding, especially on my favorite local pizza. Relocation to Pittsburgh is required for the pizza, sorry. Warning, the purchase of this book results in a better diet and a truly wise pepper consumer. You will be the center of attention at parties and the opposite sex will flock toward you in droves. O.K., I'm exaggerating you may just experience the state of Zen

This book has it all--gorgeous color illustrations, great identification guides, super recipes and fascinating history!! The authors' sense of humor is evident throughout (anyone who likes the burn/flavor of chiles HAS to have a sense of humor), but the recipes are serious business. I highly recommend this publication,and am very glad to see it still in print after so many years! C Williams

The Cajun recipes are amazing, as well as the sauces. In fact, I have used many of the recipes and have not found a single one I haven't thought was really good. I'm giving this book as a gift because I'm tired of writing down the recipes for my friends. This book rates a triple YUM!

When I discovered The Whole Chile Pepper Book by Dave DeWitt and Nancy Gerlach, I thought I was in Heaven. Now, Mr. DeWitt, the "King of Chile Peppers" has produced an even better reference. The Whole Chile Pepper Book tells me everything I ever wanted to know about chiles, and more. More, you say? Yes. Sometimes you don't know enough to ask the right questions. This book answers questions I didn't know existed. Thanks Dave and et al!

The book contains history, identification of peppers with pictures of many varities, and delicious recipes. I had searched a long time before finding this book of such high quality. I have used it on many occasions with friends gardens identifying the types of peppers that they had planted and what their "taste buds" were in for. Thanks again!

I write this for my wife, she is so busy as a nurse. She loves cookbooks and cooking. We left Albuquerque a year ago to return to the southeast and this cookbook brought tears to her eyes. We found a copy in the local library (Cary, NC) and we've been looking for a copy ever since. Before your recent expansion you couldn't locate it. I am excited that I tried again.

This book has a number of authentic New Mexican receipes, as well as many tips regarding the "truths" of the area. To eat at Sadie's or Berillas in Albuquerque and hear the waitress's last question before leaving to place your order, "Red or Green?" This book beings it back. Red or green chili with every meal, Soapipias with honey as sidebread with those wonderful meals. Buy the book and try the food.