Peppers Peppers Peppers: Jalapeno, Chipotle, Serrano, Sweet Bell, Poblano And More - In A Riot Of Color And Flavor

Overview

In more than 100 recipes, Peppers Peppers Peppers offers an eclectic mix of sweet and spicy with traditional and contemporary. A colorful celebration of the versatile pepper, Marlene Spieler's recipes are innovative and straightforward - few have more than a handful of ingredients. From the fiery hot Thai chile pepper to the mildly sweet and familiar red bell pepper, this cookbook accommodates all tastes with recipes originating in North America, the Mediterranean, the Far East, India, the African continent, the ...
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Overview

In more than 100 recipes, Peppers Peppers Peppers offers an eclectic mix of sweet and spicy with traditional and contemporary. A colorful celebration of the versatile pepper, Marlene Spieler's recipes are innovative and straightforward - few have more than a handful of ingredients. From the fiery hot Thai chile pepper to the mildly sweet and familiar red bell pepper, this cookbook accommodates all tastes with recipes originating in North America, the Mediterranean, the Far East, India, the African continent, the Caribbean and Eastern Europe. Opening with a history of the pepper's "discovery" by Columbus and its subsequent introduction to European cooking , Peppers Peppers Peppers includes:
  • extensive information on how to grow, store and dry peppers
  • roasting and preserving peppers
  • a directory of peppers listing all varieties of fresh sweet and chile peppers
  • how to cook with - and safely eat - hot peppers
  • buying and preparing bottled, pickled and powdered peppers
  • recommendations of what to drink with pepper dishes
  • A World Guide to Chiles map
  • mail-order sources of exotic pepper varieties
  • spiciness ratings of the more fiery dishes

The recipes include soups, appetizers, salads, poultry, meat, fish, sandwiches, pastries and accompaniments. From the opening Louisiana Mixed Pepper Gumbo, Apache Soup and Yellow Pepper Soup with Pistou to the closing New Mexican Style Chile-Braised Beef, Bayou Gnocchi, Thai Mango, Papaya & Chile Relish and Provencal Red Pepper Mustard, cooks of all experience levels will find inspiration here. All of the recipes are fundamentally simple to execute: Orzo with Roasted Chiles, Chile-Lime Butter and Grated Cheese takes just 25 minutes; Moroccan Pepper and Tomato Soup, 25 minutes; Garlic-Roasted Monkfish with Peppers and Saffron Cream or Red Pepper and Tomato Souffle, 40 to 50 minutes. From simple, fresh salsas to rich, creamy stews - the pepper is one of the most accommodating staples of the kitchen.Marlena Spieler is a respected ad well-known food writer and broadcaster based in London and San Francisco. She has written for newspapers such as "The San Francisco Chronicle," "The Guardian" and "The Observer," and magazines such as "Bon Appetit" and "Taste." She is the author of The Art of Mediterranean Vegetarian Cookery, The Classic Book of Barbecue and Grilling, "Islands in the Sun,Flavors of California,Mexican Main Dishes and Mexican Snacks.
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Editorial Reviews

Pleasanton Valley Times - Paul Brown
I love this cookbook so much that I feel like this book was written for me. I am a chile fanatic. I grow, cook, smoke, and eat all forms of chile.
San Diego Union Tribune
Your brother-in-law who scarfs habaneros whole and splashes hot sauce even on his ice cream would love this book. But so might your delicate friend who picks the jalapeno slices off her nachos. Marlena Spieler's exploration of the versatility of chilies includes many mild dishes; she showcases sweet bell peppers as much as their more incendiary cousins ... There's plenty in this lively paperback to interest even those who can't stand the heat.
Vancouver Province
If you want to inject more of these high-vitamin vegetables into the diet, this is the book for you.
Pleasanton Valley Times - Paul Brown
I love this cookbook so much that I feel like this book was written for me. I am a chile fanatic. I grow, cook, smoke, and eat all forms of chile.
Marlene Spieler
Your brother-in-law who scarfs habaneros whole and splashes hot sauce even on his ice cream would love this book. But so might your delicate friend who picks the jalapeno slices off her nachos. Marlena Spieler's exploration of the versatility of chilies includes many mild dishes; she showcases sweet bell peppers as much as their more incendiary cousins.
San Diego Union Tribune, December 1, 1999
The Vancouver Province
If you want to inject more of these high-vitamin vegetables into the diet, this is the book for you.
Feburary 16, 2000
Library Journal
Lavishly illustrated with color photographs, this attractive book presents an international collection of recipes featuring peppers both hot and not. Introductory sections provide historical and botanical background, tips on buying, preparing, and storing peppers, and other useful information; recipes include "heat ratings"--though these seem to be somewhat inconsistent--along with prep and cooking times. Dave Dewitt's books (e.g., The Whole Chile Pepper Book), a minilibrary in themselves, are the standards on hot peppers, but they don't deal with sweet peppers, and most larger libraries could add Spieler's newest title. Copyright 1999 Cahners Business Information.
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Product Details

  • ISBN-13: 9781552093191
  • Publisher: Firefly Books, Limited
  • Publication date: 9/1/1999
  • Edition description: Reprint
  • Edition number: 1
  • Pages: 144
  • Product dimensions: 8.50 (w) x 11.00 (h) x 0.43 (d)

Meet the Author

Marlena Spieler is a respected and well-known food writer and broadcaster based in London and San Francisco. She has written for newspapers such as The San Francisco Chronicle, The Guardian and The Observer, and magazines such as Bon Appetit and Taste. She is the author of The Art of Mediterranean Vegetarian Cookery, The Classic Book of Barbecue and Grilling, Islands in the Sun, Flavors of California, Mexican Main Dishes and Mexican Snacks.

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