The Complete Chile Pepper Book: A Gardener's Guide to Choosing, Growing, Preserving, and Cooking
The most definitive, interesting, and enlightening book on peppers ever penned.
Rick Browne, host of the PBS series Barbeque America
Chile peppers are hot! Not only do they add culinary fire to thousands of dishes from across the world, they inspire near-fanatical devotion in those who have succumbed to their incendiary charms.
The Complete Chile Pepper Book, by world-renowned chile experts Dave DeWitt and Paul W. Bosland, contains detailed profiles of the 100 most popular chile varieties; information on how to grow chiles (including comparisons of traditional versus organic techniques and hydroponics); how to diagnose and remedy problems, pests, and diseases; and post-harvest processing and preservation. The book culminates in eighty-five mouth-watering recipes that make brilliant use of both the characteristic heat of chile peppers and of their more subtle flavor qualities.
This gorgeously illustrated, stunningly comprehensive book has all the information that anyone with an interest in chile peppers—foodies, vegetable gardeners, or chileheads—could ever hope to find.
- Format: Hardcover
- Also available in: Paperback ($19.95)
- Pages: 336 pp.
- Book dimensions: 8¼ x 8¼ in. (210 x 210 mm.)
- Images: 273 color photos, 9 drawings
- ISBN-10: 0881929204
- ISBN-13: 9780881929201
- Product code: 682920
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"A narrow topic, you say? Not with the 100 top varieties covered and 85 convincing reasons for embracing more than just our beloved jalapenos and serranos."
—Renee Enna, Chicago Tribune
"A must-have for chile lovers and a great gift, packed with fun chile facts, recipes, tips for growing and preserving, and a list of the top 100 chile peppers for gardeners."
—S. Derrickson Moore, Las Cruces Sun-News
"A nicely done work that will fit well within any culinary or gardening collection and will appeal to both the novice and the expert gardener. Recommended."
—Lisa Ennis, Library Journal
"This book will be the standard reference on chile peppers for a long time to come. I give it my three-chile rating, which translates as hot-hot-hot."
—Jim McCausland, Fresh Dirt blog
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