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Baked, smoked, broiled,
stuffed, pureed, or ground into powder, peppers (or capsicums) are rich
in vitamins and flavor. Andrews, the author of two previous books on
the subject, knows their every variety. She introduces and
differentiates among 18 here, identifying their characteristics and
giving some background context in thorough preliminary chapters that
whet the appetite for the 200 recipes that follow. A Texan, Andrews
readily admits her bias for regional cookery, but she includes dishes
from European, Southeast Asian, and African cuisines that use peppers
in various forms. A glossary of ingredients (brand names) and cooking
terms heads the book, which is organized roughly by course--appetizers,
main dishes, side dishes, and, yes, even a small selection of desserts
(though her flan doesn't seem to have pepper) to tantalize and fire up
the taste buds . . . as one prefers. Stephanie ZvirinCopyright © American Library Association. All rights reserved
Product Description
Award-winner Jean Andrews has been called "the first lady of chili
peppers" and her own registered trademark, "The Pepper Lady." She now
follows up on the success of her earlier books, Peppers: The
Domesticated Capsicums and The Pepper Trail, with a new collection of
more than two hundred recipes for pepper lovers everywhere. Andrews
begins with how to select peppers (with an illustrated glossary
provided), how to store and peel them, and how to utilize various
cooking techniques to unlock their flavors. A chapter on typical
ingredients used in pepper recipes will be a boon for the harried cook.
The Peppers Cookbook also features a section on nutrition and two
indexes, one by recipe and one by pepper type, for those searching for
a recipe to use specific peppers found in the market. The majority of
the book contains new recipes along with the best recipes from her
award-winning Pepper Trail book. The mouth-watering recipes herein
range from appetizers to main courses, sauces, and desserts, including
Roasted Red Pepper Dip, Creamy Pepper and Tomato Soup, Jicama and
Pepper Salad, Chipotle-Portabella Tartlets, Green Corn Tamale Pie,
Anatolian Stew, South Texas Turkey with Tamale Dressing, Shrimp Amal,
Couscous-Stuffed Eggplant, and Creamy Serrano Dressing.
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