The Hot Book of Chillies

( 1 )

Overview

For aficionados of hot, spicy food, the humble chilli inspires near-fanatical devotion. Chillies come in a variety of shapes, sizes and colours - from long and thin to round and berry-like, and from green to fiery orange - and there is a huge variation in the degree of hotness (measured on the Scoville scale). There are some 400 varieties of chillies, ranging in strength from the mild jalape
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Overview

For aficionados of hot, spicy food, the humble chilli inspires near-fanatical devotion. Chillies come in a variety of shapes, sizes and colours - from long and thin to round and berry-like, and from green to fiery orange - and there is a huge variation in the degree of hotness (measured on the Scoville scale). There are some 400 varieties of chillies, ranging in strength from the mild jalape
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Editorial Reviews

Publishers Weekly
UK chili expert and Chile Foundry blogger Floyd throws his knowledge into a study of 100 of the most popular chili varieties in this informative, but occasionally puzzling primer. He starts strong with a brief history of the migration of chilies, the story behind Tabasco, and offers perhaps the most important information of all: how to tame chili burn. Turning his attention to chili varietals, he extols their individual virtues, flavor profiles, and heat levels. Recognizable peppers like Pasilla, Pepperoncini, Cayenne, and Serrano are described (as is the unfortunate but aptly named Peter Pepper whose phallic shape is described by Floyd as "most distinct—once seen, never forgotten"). Readers on this side of the pond will find some glaring omissions such as the infamous Ghost chili and the Hatch chili, neither of which is mentioned here. After covering the basics, Floyd offers a strange mishmash of chili-inspired dishes that include curry powder, chili mustard, chilaquiles, as well as oddballs like Cincinnati Fiveway Chili and Gyoza Dumplings. Chiliheads will likely find the book to be too pedestrian for their tastes, but those in the honeymoon phase of chili appreciation may find the book useful. (Mar.)
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Product Details

  • ISBN-13: 9781780093970
  • Publisher: New Holland Publishers, Limited UK
  • Publication date: 3/1/2013
  • Edition description: Reprint
  • Pages: 159
  • Sales rank: 1,281,004
  • Product dimensions: 6.60 (w) x 8.40 (h) x 0.70 (d)

Meet the Author

David Floyd has focussed an interest in chilli sauces and spicy food into his website, the Chile Foundry (www.chilefoundry.co.uk), which he set up with two friends and which now supplies thousands of people in the UK and Europe with chillies and chilli-related products. He has grown, eaten, cooked and sold a wide range of chillies, created and commissioned chilli products and enjoyed developing people's interest in chillies. His range of chilli products began with a dry spice marinade and now includes the UK's hottest crisps. He has appeared on the BBC's Good Food Live TV programme as a chilli expert. David Floyd is married with two children and lives in Yeovil, Somerset.
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Customer Reviews

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Sort by: Showing 1 Customer Reviews
  • Posted February 24, 2009

    more from this reviewer

    If you love Chilles, or "Hot Peppers" this is a good book to have

    It tells the Chilli story. From Columbus to present day, with references as far back as 7000 BC. It help identify and choose what types of chillies you'd like to use and how they are rated for heat (Scoville units). It also tells how to store and cook with them. In the back is a list of seed suppliers where I found more types than I knew existed.

    Was this review helpful? Yes  No   Report this review
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