The offical cookbook of the Chile Pepper Institute
by Bosland, Paul W.
Published by : University of New Mexico Press (Albuquerque, New Mexico) Physical details: xiii, 280 pages : color illustrations ; 23 cm ISBN:0826364551; 9780826364555.| Item type | Current location | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|
| 600 - 699 | 641.6384 Bos (Browse shelf) | Available | 116567 |
Includes index.
Contents
Preface
Acknowledgments
Introduction
Capsicum annuum
Capsicum frutescens
Capsicum baccatum
Capsicum chinese
Appendix
Index
"The World Famous Chile Pepper Institute is the only organization devoted to the study, cultivation, and enjoyment of the world's favorite fiery fruit, and The Official Cookbook of the Chile Pepper Institute is your guide to cooking with and enjoying chile peppers in all their magnificent, flavorful varieties. With over eighty recipies celebrating the world's diversity of chile peppers and more than a hundred photos of chile peppers in the field, at the market, and on your plate, The Official Cookbook is like a tour through the Institute's famous Teaching Garden - a unique environment created to present the diversity of chile peppers in a garden setting. The Official Cookbook is the only book organized to include almost every chile pepper variety worldwide. Each varietal includes a description of it's history, where it originated and where it grows now, and it's flavor profile, heat index, and common uses. Also included are delicious recipes, from Baked Eggs in Stuffed Sweet Bell Peppers to superhot ghost pepper Tomato Basil Soup. This collection of recipes, all tested in the Institute's kitchen, introduces readers to the exciting world of chile pepper cooking, covering all the well-known chile pepper varieties as well as more exotic varieties, including the superhots: the chile peppers with a 1 million Scoville Heat Units or more! The Official Cookbook of the Chile Pepper Institute is more than a collection of recipes - it also celebrates the rich culinary traditions of chile peppers embraced around the world."--Back cover
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