The Complete Chile Pepper Book: A Gardener's Guide to Choosing, Growing, Preserving, and Cookingby Dave DeWitt, Paul W. Bosland
Chile peppers are hot in every sense of the word. They add culinary fire to thousands of dishes from a variety of cuisines and inspire near-fanatical devotion in those who have succumbed to their incendiary charms. In this comprehensive book, world chile experts Dave DeWitt and Paul W. Bosland have assembled all the information that anyone with an interest
Chile peppers are hot in every sense of the word. They add culinary fire to thousands of dishes from a variety of cuisines and inspire near-fanatical devotion in those who have succumbed to their incendiary charms. In this comprehensive book, world chile experts Dave DeWitt and Paul W. Bosland have assembled all the information that anyone with an interest in chile peppers could ever hope to find.
Detailed profiles of the 100 most popular chile varieties include information on how to grow chiles; how to diagnose and remedy problems, pests, and diseases; and post-harvest processing and preservation.
The book culminates in 85 mouth-watering recipes that make brilliant use of both the characteristic heat of chile peppers and of their more subtle flavor qualities.
Want to know what the hottest chile pepper in the world is? You'll find it in the fascinating story of 'Bhut Jolokia', acknowledged by Guinness World Records as the fieriest chile on earth. Confused about the identity of those chile peppers you bought? The authors' clear photographs and precise descriptions will clear up the mystery. The Complete Chile Pepper Book is the only guide to chiles you'll ever need. It's a scorcher.
Visit the authors' Web site, www.fiery-foods.com, for recipes, articles, and more information on chile peppers.
“The most definitive, interesting, and enlightening book on peppers ever penned.” —Rick Browne, Barbecue America on PBS “Dave DeWitt and Paul Bosland know more about chiles than any pair on the planet. Whether you plan to grow your own pungent pods, or just enjoy eating them, this colorful guide is truly the complete resource. Hot times ahead!” —Cheryl and Bill Jamison, The Border Cookbook, Smoke & Spice, American Home Cooking, and The Big Book of Outdoor Cooking & Entertaining “This book is perfect for those of us who can’t learn enough about peppers. The illustrations and recipes for cooking with chiles are a culinary delight!” —Cindy Wilkins, two-time winner of the International Chili Championship “A nicely done work that will fit well within any culinary or gardening collection and will appeal to both the novice and the expert gardener. Recommended.” —Lisa Ennis, Library Journal “A narrow topic, you say? Not with the 100 top varieties covered and 85 convincing reasons for embracing more than just our beloved jalapenos and serranos.” —Renee Enna, Chicago Tribune “A must-have for chile lovers and a great gift, packed with fun chile facts, recipes, tips for growing and preserving, and a list of the top 100 chile peppers for gardeners.” —S. Derrickson Moore, Las Cruces Sun-News “This book will be the standard reference on chile peppers for a long time to come. I give it my three-chile rating, which translates as hot-hot-hot.” —Jim McCausland, Fresh Dirt blog
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Read an Excerpt
For more than two decades, chile peppers have ruled our lives. While Paul has specialized in the horticultural aspects of the pungent pods and breeding new varieties, Dave has focused on the food history of chiles and their usage in international cooking. During this time, we have witnessed an explosion of interest in chiles, fueled mostly by the media. Chiles have evolved from being viewed as something to avoid (“they’re all too hot!”) to being considered a necessity in the larder as people have learned about the different varieties of chiles, their varied heat levels and flavor profiles, and their ability to transform ordinary meals into spectacular ones. While interest in cooking with chiles has exploded, growing them has become a major hobby. We have “chilehead” gardening friends all over the world, from Finland to Australia, and we calculate that between us, we have made chile pepper pilgrimages to nearly thirty countries in our quest to learn more about them. When a nursery in New Jersey raises five hundred varieties of chiles to sell as bedding plants via mail order, you know that they have reached the peak of popularity! Knowledge about chile peppers, is, of course, multidisciplinary, crossing into the fields of botany, horticulture, history, archaeology, medicine, chemistry, and culinary arts around the world. We could not delve deeply into all of these fields in a book of this length, so we focused on horticulture and culinary arts, two of the most popular avocations internationally. That said, we cover the other disciplines thoroughly at our two Web sites, the Fiery Foods and Barbecue SuperSite (www.fiery-foods.com) and the Chile Pepper Institute site (www.chilepepperinstitute.org). The past decade has seen many advances in the field of chile peppers, and we cover them all in this volume. The new hottest pepper in the world. The technique for juicing chiles. Hydroponic chiles. Bonsai chiles. New flavor profiles. New chile varieties. We hope that our readers have as much fun using this information as we did in researching and writing it!
Meet the Author
Paul W. Bosland leads the chile pepper breeding and genetic research program at NMSU, directs the university’s Chile Pepper Institute, and serves as chairman of the annual New Mexico Chile Conference. He has released more than forty cultivated varieties, including a a habanero chile, ‘NuMex Suave’, which retains the unique habanero flavors without the heat. He also discovered ‘Trinidad Scorpion’, the first chile pepper to exceed 2 million scoville heat units.
Dave DeWitt has written or coauthored more than thirty books on peppers and has edited two magazines on the subject. Chair of the board of the New Mexico Farm and Ranch Heritage Museum, DeWitt is an adjunct associate professor at New Mexico State University. His media company, Sunbelt Shows, Inc., produces the annual National Fiery Foods & Barbecue Show.
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