The Spicy Food Lovers Bible
Dave DeWitt & Nancy Gerlach 2005
Even the most creative cooks sometimes need to spice up their menus, and there's nothing like a fiery flavor to add a kick to ho-hum cuisine. From chiles and chipotle to wasabi and ginger, every culture has its own way of making food that sizzles with excitement. In The Spicy Food Lover's Bible renowned fiery foods experts Dave DeWitt and Nancy Gerlach bring together more than 250 recipes for hot stuff from around the globe, along with a wealth of related food information.
Brooklyn Botanic Garden – Chile Peppers
Beth Hanson 2001
Some of the foremost horticulture and food experts in America have joined forces to produce the first chile pepper book specifically for gardeners. This indispensable guide teaches the history of the chile, the science behind their heat, why people keep coming back for more, and the remedies used to cure the diseases and pests afflicting chile pepper plants. Amateur and experienced gardeners alike will learn to grow many different varieties, indoors and out, and will be able to cook up a fiery feast using their homegrown chiles. The beautiful color photographs make species identification easy, and the list of seed retailers is a handy reference for every gardener.
Too Many Chiles
Dave DeWitt, Nancy Gerlach & Jeff Gerlach 2001
Too Many Chiles! From Sowing to Savoring: More Than 75 Recipes and tips for Preparing and Preserving Your Pepper Harvest. Learn how to can, freeze, smoke, dry and pickle those chiles including creating "gift" jars. Even learn to make chile vinegars and chile oils.
The Edible Pepper Garden
Rosalind Creasy 2000
The Edible Pepper Garden acquaints the pepper novice with numerous members of the Capsicum annum species - from the pea-sized, blazing hot chiltepín to the eight-inch sweet banana pepper - and gives the chile initiate inspiration and suggestions to expand their pepper repertoire. With stunning photography and extensive definitions and explanations, Rosalind Creasy, the doyenne of edible landscaping, has taken the American fascination with peppers and made it accessible to the home gardener and home chef alike.
The Chile Pepper Encyclopedia
Dave DeWitt 1999
The Chile Pepper Encyclopedia has the answer to just about any question one could ask about chile peppers. Which chiles are the hottest? What country did the first chile plants come from? What popular brand of dandruff shampoo is made with chile peppers? Can chiles really be used to cure headaches? Even the most devoted "chile-heads" will be satisfied.
In addition to entries on chile species, culture, terminology, and agriculture, the encyclopedia includes more than one hundred fiery recipes like Madras Fried Chile Fritters from India and Jamaican Jerk Chicken Wings are sure to please any hot-and-spicy food lover. Black and white drawings and photographs, charts, and graphs appear throughout, and an eight page insert includes color photographs of dozens of varieties of chiles, invaluable for identification.
The Healing Powers of Peppers
Dave DeWitt, Melissa T Stock & Kellye Hunter 1998
Millions of fans enjoy the zesty, spicy flavors of chile peppers without knowing the many health benefits they offer. Now the authors of The Healing Powers of Peppers engage us with a wealth of scientific and medical information, including personal testimonies about the wondrous and healthful advantages of chile pepper living. In fact, they show us that many cultures have known about pepper power for quite some time and catalog dozens of medicinal recipes for a surprising number of aches and pains.
Peppered throughout the fact-filled book are interesting and quirky bits of trivia abou the world of peppers. The authors have also included a tasty selection of hot and healthy recipes for better health and living.
The Hot Sauce Collectors Guide
Jennifer Trainer Thompson 1997
Information about more than 550 hot sauce makers worldwide. Over 200 retail stores and mail order outlets. Bars and restaurants, Hot Sauce festivals etc.
Peppers of the World – An Identification Guide
Dave DeWitt & Paul W Bosland 1996
With Dave DeWitt and Paul W. Bosland's first book, The Pepper Garden, chile pepper lovers learned how to plant, tend, and harvest their own pepper gardens. Now with this companion volume, the authors team up again to present one of the most comprehensive guides to chile pepper identification ever published.
For four years, DeWitt and Bosland grew the 315 varieties of pepper plants described in this book with seeds they collected during research expeditions to Hungary, Mexico, Malaysia, Trinidad, Thailand, and a host of other pepper-producing locales. Many of the peppers they grew have never before been photographed in the field, and many others do not yet have names in English. Wouldn't you like to pick your own cochabamba, yaquitania, or dedo do moca? With this guide, you can.
The Pepper Garden
Dave DeWitt & Paul W Bosland 1993
You can grow and enjoy chile peppers, whether you live in the tropics or in colder northern climates. This guide tells you everything you need to know, including recommendations for which ones to grow and botanical descriptions of the most popular types.
The authors are pepper experts and offer all of their tips and techniques for choosing good seed, starting your plants out right, and planting your garden with companion plants that are good to eat with peppers - such as tomatoes, onions, corn, basil, oregano, and garlic.
Easy step-by-step instructions, a list of seed sources, and a glossary of terms will help the gardening novice, and there are full details on harvesting the pods; drying and roasting peppers; and making festive ristras (hanging strands of red peppers). Whether you are an avid gardener or a chile pepper lover wanting to grow your favorites, The Pepper Garden will be your guide to successful pepper gardening.
The Whole Chile Pepper Book
Dave DeWitt & Nancy Gerlach 1990
Chile peppers have been tingling human taste buds for more than ten thousand years. First eaten in pre-Columbian Central and South America, the pungent pods have spread to every corner of the world. (Columbus carried the seeds back to Europe, starting the global conquest.)
Spicy-food authorities Dave DeWitt and Nancy Gerlach document the chile pepper's history and lore and provide over 180 recipes, ranging from mild to throat-scorching. Beginning in the Western Hemisphere, the authors re-create vanished Aztec and Mayan cuisines, explore Caribbean and Latin American dishes, and travel to the American Southwest for Tamale Pie, Chiles Rellenos Casserole, and Texas Fajitas. They track the chile through Europe and North Africa and then south of the Sahara. India and Burma depend on chiles for the jolt in Tandoori Chicken, Spicy Samosas, and Ginger Noodle Salad, while the rest of asia, too, has succumbed to the heat in dishes like Singapore Chile Crab and Citrus Cashew Lobster. Closer to home, Creole classics - Red Beans and Rice, Crayfish Etoufee, and Andouille Jambalaya - are beloved fiery fare.
Additional chile-related features include: a field guide with full-color photographs identifying twenty-seven often-confused varieties; extensive gardening and preservation instructions; mail-order seed sources; the latest health claims; and a special "Whole Chile Pepper Diet." Cooks, gardeners, and the hopelessly addicted will find everything they need to know about chile peppers here.