The first spice to be used by man, peppers are currently hot in Mexico, Guatemala, much of the Caribbean, most of Africa, parts of south America, India, Bhutan, Malaysia, Thailand, Indonesia, southwestern China, the Balkans, the United States–Louisiana, Texas, and the Southwest–plus Korea.
A chapter on what makes a pepper a pepper includes detailed descriptions and illustrations of twenty-seven separate varieties of the Capsicum, as well as miscellaneous cultivars and detailed directions on working with fresh and dried peppers, including how to choose and use them, and how to care for them.
The recipes include those of such nationally known chefs as Mark Miller, Reed Clemons, Miguel Ravago, Stephen Pyles, Jon Jividen, Paula Lambert (Mozzarella Company), Robert del Grande, Pat Teepatiganond, Cecilia Chiang, Elmar E. Prambs, Jerry di Vecchio, Paul Prudhomme, Dean Fearing, Amal Naj, Justin Wilson, and John Ash, among many others.
From Library Journal
Although this appears to be a new book, in fact it’s a revised and slightly expanded large-format edition of the author’s Red Hot Peppers (LJ 11/15/93). Andrews has updated the information on peppers, including some more exotic varieties, and reorganized the recipe section, adding some new ones and dropping others. This edition is twice the price of the original, an excellent title that’s now out of print; libraries that missed it the first time around, or need to replace their copy, will want to consider The Pepper Trail. Copyright 1999 Reed Business Information, Inc.
“An authoritative but eminently readable work….An essential purchase.” — Library Journal”Andrews has produced an entirely new look at peppers from a culinary viewpoint… with recipes from more than fifty contributors.” — Gourmet”Jean Andrews blazes a delicious pepper trail with a lot of research.” — Southern Living
See all Editorial Reviews
Bought this book for my 5 Sisters – 4 love Mexican food and I am working on the holdout. I use peppers extensively and this continuation of her original book on Peppers is great for both cooks and culinary historians. Should be read by anyone interested in Asian or South American food as well.
I love the look and the information’s great.
Yes, I had a copy and was so impressed bought this copy for a friend
- Title: The Pepper Trail: History and Recipes from Around the World
- Autor: Jean Andrews
- Publisher (Publication Date): University of North Texas Press; Revised, Subsequent edition (November 1, 1999)
- Language: English
- ISBN-10: | 1574410709
- ISBN-13: | 978-1574410709
- Download File Format: EPUB, PDF