With contributions by such well-known chefs as Paul Prudhomme and Justin Wilson, Red Hot Peppers contains more than 200 recipes celebrating the variety, use, and lore of the chile pepper. 200 color illus.
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Andrews is the author of the highly acclaimed Peppers: The Domesticated Capsicums ( LJ 4/1/85), a beautifully illustrated botanical guide. That book appeared just as the pepper craze began, and since then Andrews has been besieged with requests for more information on the subject, particularly about cooking and eating peppers. This authoritative but eminently readable work is her answer, a sourcebook as well as a cookbook. Her fascinating and engrossing text (even the footnotes make interesting reading) combines history, anthropology, and botany as she explores the origins of the capsicums, their travels, and their cultural and culinary roles. A detailed guide to the most widely available chile peppers is followed by some 200 appetizing recipes; about half of these are the author's, the other half from renowned restaurant chefs and cooks with an affinity for hot peppers. An essential purchase.
Copyright 1993 Reed Business Information, Inc.
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Book Description Book Condition: Brand New. Book Condition: Brand New. Bookseller Inventory # 97800250225151.0
Book Description John Wiley & Sons Inc, 1993. Hardcover. Book Condition: New. Bookseller Inventory # DADAX0025022512
Book Description Macmillan, 1993. Hardcover. Book Condition: New. book. Bookseller Inventory # 0025022512
Book Description Macmillan, 1993. Hardcover. Book Condition: New. Bookseller Inventory # P110025022512
Book Description Macmillan. Hardcover. Book Condition: New. 0025022512 New Condition. Bookseller Inventory # NEW6.1012639