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:
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, and Papaya and Chile Relish, 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 Soufflé, 40 to 50 minutes. From simple, fresh salsas to rich, creamy stews - the pepper is one of the kitchen's most accommodating staples.
"synopsis" may belong to another edition of this title.
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.
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. (Paul Brown Pleasanton Valley Times 2003-10-08)
This is truly the definitive guide to all the various forms of peppers that are available worldwide. It presents an eclectic mix of sweet and spicy, traditional and contemporary recipes, all of which feature some form of peppers... This book is both a visual and gustatory feast. (Shirley Reis Kliatt 1999-11-01)
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. (San Diego Union Tribune 1999-12-01)
If you want to inject more of these high-vitamin vegetables into the diet, this is the book for you. (Vancouver Province 2000-02-16)
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