Hot peppers
Subtitle: the story of Cajuns and Capsicum
By: Richard Schweid.
Edition: Rev. ed.
Publisher: University of North Carolina Press
Published: 1999
Place of publication: Chapel Hill, NC
Language: eng
Number of pages: 171
Subjects: Hot peppers.; Hot pepper sauce industry -- Louisiana.; Cajuns.; New Iberia (La.)
Description: "Smitten by a love of hot peppers, journalist Richard Schweid traveled to the capital of the U.S. hot sauce industry, New Iberia, Louisiana. This is Cajun country, and Capsicum (as hot peppers are known botanically) thrive there like nowhere else. At once an entertaining exploration of the history and folklore that surround hot peppers and a fascinating look at the industry built around the fiery crop, Schweid's book also offers a sympathetic portrait of a culture and a people in the midst of economic and social change." "This edition of Hot Peppers has been thoroughly updated and includes some twenty-five recipes for such deliciously spicy dishes as crawfish etouffee, jambalaya, and okra shrimp gumbo."--Jacket.
Notes: "Chapel Hill book."

Includes bibliographical references and index.