The Complete Chile Pepper Book: A Gardener's Guide to Choosing, Growing, Preserving, and Cooking

by Dave DeWitt, Paul W. Bosland

The Complete Chile Pepper Book , by world-renowned chile experts Dave DeWitt and Paul W. Bosland, shares detailed profiles of the one hundred most popular chile varieties and include information on how to grow and cultivate them successfully, along with tips on planning, garden design, growing in containers, dealing with pests and disease, and breeding and hybridizing. Techniques for processing and preserving include canning, pickling, drying, and smoking. Eighty-five mouth-watering recipes show how to use the characteristic heat of chile peppers in beverages, sauces, appetizers, salads, soups, entrees, and desserts.


 

Genres: Gardening, Cookbooks, Cooking, Nonfiction, Food, Plants, Reference

336 pages, Hardcover

First published September 1, 2009

About the author

The New York Times calls this author "The Pope of Peppers" and TV viewers recognize Dave DeWitt as the ever-affable chile pepper expert and organizer of Albuquerque's huge annual National Fiery Foods and Barbecue Show. Dave is also the author of more than 40 food related books, including the best-selling "The Complete Chile Pepper Book," "The Southwest Table," and the forthcoming "Growing Medical Marijuana."
National TV appearances include "American Journal," Cable News Network, "The Today Show," "Home with Gary Collins," "Scientific American Frontiers," "Smart Solutions," and "CBS Sunday Morning." He has also been featured in The New Yorker, The New York Times, Los Angeles Times, USA Today, American Way, Smithsonian, and approximately 200 newspapers across the country.
Now, the world's authority on the Southwest's hottest food turns his attention to New Mexicos most compelling and legendary historical figures--the rag-tag group of Apache warriors led by an elderly gentleman set on avenging the death of Victorio--and those who pursued them, the officers and buffalo soldiers of the U.S. Army's Ninth Cavalry as told in Dave's novel "Avenging Victorio."
The people, the story and the settings are real; DeWitt poured through endless documentation in the form of military records, old photos, newspaper clippings, letters and other correspondence to piece together the facts. Then, drawing on his background as a university professor of composition and literature-- plus his almost uncanny grasp and sensibility of Apache customs, traditions, rituals (and humor) -- DeWitt has woven a fast-paced and engaging saga. Click here for more information."

Reviews

[Ugur · Rating 2 out of 5]

Started as a great book to learn about chili / hot peppers but especially in the last 150 pages it went out of main focus. It started explaining recipes that you can use chili peppers. Instead it can explain the essence of using chili peppers in the foods. In general an OK book.

[Qadery Samah]

Started as a great book to learn about chili / hot peppers but especially in the last 150 pages it went out of main focus. It started explaining recipes that you can use chili peppers. Instead it can explain the essence of using chili peppers in the foods. In general an OK book

[David · Rating 5 out of 5]

I say if you're interested in any aspect of hot peppers this book covers it. For pepper lovers this book is DA BOMB!

[Margaret Ann · Rating 3 out of 5]

The best part of this one is the encyclopedic listing of varieties with photos. Very helpful.

[Julie Hedlund · Rating 5 out of 5]

Everything you ever wanted to know about chile peppers coupled with sumptuous photography. First, you learn about the top 100 (yes, you read that number correctly) peppers to grow in the garden. Next up is the proper cultivation, from hydroponic, to in the ground, to containers, for the various types of peppers. Finally - gloriously - come the recipes. Here is where the book really shines. Not only are there the expected recipes for using peppers in foods, but there are also recipes for canning, pickling, drying, smoking and even making custom chile powder blends. [return][return]Now, if you'll excuse me, I'm off to go get ingredients for the Kahlua, Ancho and Chocolate Fondue...

[Audrey · Rating 5 out of 5]

I found the kindle version of this book for 2 dollars and had low expectations but thought maybe it would have some fun info here and there. I was wrong. This book is not just some pretty coffee table bs. It is full of information on everything about peppers from different grow methods to drying, smoking, and a botanical overview plus tons of recipes.

[Joseph Gendron · Rating 4 out of 5]

An excellent book on the subject and comprehensive. This reference includes many recipes beautifully presented along with scientific facts about the chile and its propagation, preservation and consumption.

[Cary · Rating 5 out of 5]

The most complete reference on the subject I have found. Most books purporting to be all about these peppers are nothing but a front for recipes. This work still has those, but also contains seemingly more reference detail than all the other books on the subject I have ever read combined...

[Experience Life]

This chile reference guide profiles 100 varieties; gives information about growing, storing, handling and cooking; and culminates with 85 fiery recipes.

[Dipak Bhattarai · Rating 5 out of 5]

good

[AK · Rating 5 out of 5]

I have the latest edition, with different cover, printed 2012

[Srđan · Rating 4 out of 5]

Great book with plenty usefull advice about Chile Pepper growing and beyond.