The Complete Chile Pepper Book: A Gardener's Guide to Choosing, Growing, Preserving, and Cooking

The Complete Chile Pepper Book: A Gardener's Guide to Choosing, Growing, Preserving, and Cooking

by Paul W. Bosland, Dave DeWitt
     
 

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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… See more details below

Overview

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.

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Editorial Reviews

Library Journal
While the world might not need another book on chili peppers, this one is a great addition to the existing choices. Coauthors of The Pepper Garden, DeWitt (owner, Sunbelt Shows; The Chile Pepper Encyclopedia) and Bosland (horticulture, New Mexico State Univ.), discoverer of the world's hottest chili pepper, have compiled an informative and visually appealing resource for all your chili pepper needs. Featuring a plethora of vibrant color photographs and illustrations, this well-written book covers the history, varieties, cultivation, and preserving of chili peppers. Seventy-five pages of recipes such as Dante's Martini from Hell as well as main dishes and even desserts add to the appeal. VERDICT This is 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 A. Ennis, Univ. of Alabama at Birmingham Lib.
Chicago Tribune
“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.”
Austin Chronicle
"If one must only have one book on chiles, this should be it."
Sunset's "Fresh Dirt" blog
"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."
LibraryThing
"This is the most comprehensive chile pepper book I've seen."

Product Details

ISBN-13:
9781604691399
Publisher:
Timber Press, Incorporated
Publication date:
09/16/2009
Sold by:
Barnes & Noble
Format:
NOOK Book
Pages:
336
Sales rank:
570,932
File size:
17 MB
Note:
This product may take a few minutes to download.

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, Dave 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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