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The Chile Pepper Encyclopedia: Everything You'll Ever Need To Know About Hot Peppers, With More Than 100 Recipes Paperback – Mar 17 1999
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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 KnoblauchSee all Product Description
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Top Customer Reviews
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.
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!
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.
Most recent customer reviews
I like this book alot, ofcorse, i do have a thing for Capsicums. This is queit informitive and a genraly fun thing to read.Published on Aug. 25 2002 by Steven G. Randolph
This book was the perfect Father's Day gift! It is filled with great recipes and secrets to successful pepper-planting!!
Thanks for the great gift idea!
this food has too much spice... i did not enjoy it too much. i am NOT from chile- just remember that! thanks for your time and effort. Read morePublished on June 1 1999
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