In a visually stunning culinary and ethnobotanical survey of the pepper and its many varieties, a three-time James Beard Award-winning author and chef/restauranteur presents an abundance of information on this essential ingredient central to our multicultural palate, and presents 40 recipes that celebrate its complex flavors and health benefits.
Chilies to Chocolate traces the biological and cultural history of some New World crops that have worldwide economic importance.
In Chile Peppers: A Global History, Dave DeWitt, a world expert on chiles, travels from New Mexico across the Americas, Europe, Africa, and Asia chronicling the history, mystery, and mythology of chiles around the world and their abundant ...
broad-shouldered fruit with a flat pod, a little like a runner bean, that is generally sold green, prior to full ripening. 5,000–7,000 SHU. NuMex Twilight A New Mexico hybrid developed at the Chile Pepper Institute in 1994, ...
Eight Flavors introduces the explorers, merchants, botanists, farmers, writers, and chefs whose choices came to define the American palate.
The book also provides information on growing your own chiles, drying chiles, and making your own chile powders. The Illustrated Chile Pepper Glossary will serve as a visual guide to chile peppers in the market."--taken from back cover.
From perfect fried chicken to a pan of peppery gingerbread, here are 80 recipes and color photography to test your fiery food limits--and keep you coming back for more.
When the Spanish conquistadors arrived in Mexico they heard the ají being called chilli , a Nahuatl word ; Nahuatl was the language of the Aztecs , the dominant group at the time of the Conquest ( 1919–1921 ) .
Draws on disciplines as diverse as anthropology, ethnobotany, and agronomy to trace the biological and cultural history of the crops indigenous to the Americas and how they made their way to the kitchens of the Old World. Simultaneous.
A groundbreaking treatment of heritage survival in African and African American cooking.
According to the Jeungbo Sallim Gyeongje, a Korean farming and cooking guidebook written by Yu Jungrim in 1766, fermented soybean paste was mixed with chilli powder and glutinous rice powder, packed into stone crocks and aged in the sun ...