Peppers can add color and zest to any dish. Their uses in soups, appetizers, breads, main dishes, and side dishes are almost limitless. But the abundance of a pepper harvest can send any cook scrambling for new and inventive ways to cook with peppers. Recipes are rated for heat, and there is enough variety to satisfy any palate. The world of peppers spans an amazing variety of shapes, colors, textures, and tastes from sweet green bells to impertinent, fiery chiles.
Peppers are versatile ingredients that can add sweetness, piquancy, or outright heat to dishes.
Anyone who has grown peppers knows that when the crop starts to ripen it is a challenge to come up with recipes to use the abundance. The Pepper Harvest Cookbook celebrates the bounty of the harvest with more than 70 recipes drawn from the cuisines of the world. There is everything here from savory soups to hearty main dishes to breads. Barbara Ciletti also explains how to harvest and store peppers, including how to dry them for long-term keeping and how to make pickled peppers that will recall the warm days of summer long after the frost has arrived. Complete with color photos, a pepper guide to more than 40 cultivars helps cooks and gardeners choose peppers to please their palates.