Peppers of the Americas: The Remarkable Capsicums That Forever Changed Flavor by Maricel E. Presilla

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Reviews about this book

  • Food52

    The bulk of the book is comprised of two galleries of photographed portraits of chile cultivars both fresh and dried. These include 180 different kinds of peppers...

    Full review
  • Food52

    This book is more a reference than a cookbook—although it does contain 40 recipes—and highlights 200 different varietals of chile along with tips and tasting notes.

    Full review
  • ISBN 10 0399578927
  • ISBN 13 9780399578922
  • Published Jul 18 2017
  • Format Hardcover
  • Page Count 352
  • Language English
  • Countries United States
  • Publisher Lorena Jones Books

Publishers Text

A beautiful culinary and ethnobotanical survey of the punch-packing ingredient central to today's multi-cultural palate, with 40 pan-Latin recipes from a three-time James Beard Award-winning author and chef-restaurateur.

From piquillos and shishitos to padrons and poblanos, the popularity of culinary peppers (and pepper-based condiments, such as Sriracha and the Korean condiment gochujang) continue to grow as more consumers try new varieties and discover the known health benefits of Capsicum, the genus to which all peppers belong. This stunning visual reference to peppers now seen on menus, in markets, and beyond, showcases 250 varieties (with physical description, tasting notes, uses for cooks, and beautiful botanical portraits for each). Following the cook's gallery of varieties, 40 on-trend Latin recipes for spice blends, salsas, sauces, salads, vegetables, soups, and main dishes highlight the big flavors and taste-enhancing capabilities of peppers.



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