Chile Pepper Encyclopedia: Everything You'll Ever Need to Know about Hot Peppers with More than 100 Recipesby Dave Dewitt
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/b>
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.
- HarperCollins Publishers
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- 7.50(w) x 9.12(h) x 0.88(d)
Read an Excerpt
Hot Mango Salad
This favorite recipe from Madagascar can be prepared with any fresh green chile, but the hotter the better.Serve it as a side dish to grilled or roasted meat or fish.
MAKES 4 to 6 SERVINGS
3 jalapeqo chiles, stems and seeds removed, minced
2 green mangoes, pits removed, peeled and julienned
1 onion, minced
2 cloves garlic, minced
2 to 3 tablespoons minced fresh parsley
Juice of 2 limes
3 tablespoons olive oil
Salt to taste
Combine all of the ingredients in a glass bowl, cover and let sit for 20 minutes to let the flavors blend.
The Chile Pepper Encyclopedia. Copyright � by Dave Dewitt. Reprinted by permission of HarperCollins Publishers, Inc. All rights reserved. Available now wherever books are sold.
Meet the Author
Dave DeWitt is an internationally known chile pepper expert and the author or coauthor of numerous books and articles about chiles. The founder of the national Fiery Foods Show and cofounder of the The Chile Institute, DeWitt was the editor-in-chief of Chile Pepper magazine for ten years. He lives in Albuquerque, New Mexico.
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