Peppers Peppers Peppers: Jalapeno, chipotle, serrano, sweet bell, poblano and more - in a riot of color and flavor
Lavishly illustrated with color photographs, this attractive book presents an international collection of recipes featuring peppers both hot and not. Introductory sections provide historical and botanical background, tips on buying, preparing, and storing peppers, and other useful information; recipes include "heat ratings"Athough these seem to be somewhat inconsistentAalong with prep and cooking times. Dave Dewitt's books (e.g., The Whole Chile Pepper Book), a minilibrary in themselves, are the standards on hot peppers, but they don't deal with sweet peppers, and most larger libraries could add Spieler's newest title.Copyright 1999 Reed Business Information, Inc.