Cover image for The chile pepper encyclopedia : everything you'll ever need to know about hot peppers with more than 100 recipes
Title:
The chile pepper encyclopedia : everything you'll ever need to know about hot peppers with more than 100 recipes
Author:
DeWitt, Dave.
Personal Author:
Edition:
First edition.
Publication Information:
New York : William Morrow, [1999]

©1999
Physical Description:
xii, 338 pages : illustrations (some color) ; 24 cm
General Note:
Includes index.
Language:
English
ISBN:
9780688156114
Format :
Book

Available:*

Library
Call Number
Material Type
Home Location
Status
Central Library TX803.P46 D47 1999 Adult Non-Fiction Non-Fiction Area
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Summary

Summary

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.


Reviews 2

Booklist Review

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


Library Journal Review

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 P.L., AZ (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.


Table of Contents

Acknowledgmentsp. ix
Prefacep. xi
Major Entries
Africap. 1
Agriculture, U.S.p. 13
Agriculture, Worldp. 20
Amazoniap. 23
Ancho/Poblanop. 29
Andes Regionp. 31
Annuum Speciesp. 37
Asian Chilesp. 38
Baccatum Speciesp. 40
Bell Peppersp. 43
Beveragesp. 44
"Bird Peppers"p. 50
Botanyp. 51
Breedingp. 53
Capsaicinp. 56
Caribbean Islandsp. 58
Cayennep. 68
Central Americap. 70
Chili con Carnep. 76
Chiltepinp. 82
Chinap. 86
Chinense Speciesp. 93
Chipotlep. 96
Curryp. 102
Desserts and Sweetsp. 109
Folklore and Mythologyp. 116
Folk Medicinep. 118
Frutescens Speciesp. 130
Gardeningp. 133
Habanerosp. 139
Harvesting and Processingp. 145
Hot Sauce Definitionsp. 147
Hot Sauce Historyp. 149
Indiap. 160
Jalapenosp. 170
Jerk Foodsp. 172
Koreap. 176
Latin Americap. 180
Medicinal Usesp. 181
Mexicop. 184
New Mexican Varietiesp. 201
Nomenclaturep. 211
Nutritionp. 212
Oleoresins from Capsicumsp. 215
Ornamental Chilesp. 217
Paprikap. 219
Pasillap. 225
Pepper Spraysp. 228
Physiology and Addictionp. 230
Piquinp. 234
Pod Typesp. 236
Prehistory and Domesticationp. 237
Pubescens Speciesp. 240
Pungencyp. 244
Rellenos: Stuffed Chilesp. 247
Remedies with Chilesp. 251
Salsap. 259
Scoville Scalep. 265
Serranosp. 265
Smoking Chilesp. 268
Spice Islands--Indonesia, Malaysia, and Singaporep. 271
Taste and Flavorp. 280
Thailand and Its Neighborsp. 283
Toxicity of Capsaicinoidsp. 294
Vegetarian Chile Cuisinep. 297
Wax Chilesp. 309
Resourcesp. 313
Bibliographyp. 316
Indexp. 323

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