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By Maricel E Presilla - three-time James Beard Award-winning author and chef-restaurateur. From piquillos and shishitos to padrons and poblanos, the popularity of culinary peppers (and pepper-based condiments, such as Sriracha and the Korean condiment gochujang) continue to grow as more consumers try new varieties and discover the known health benefits of Capsicum, the genus to which all peppers belong. This stunning visual reference to peppers now seen on menus, in markets, and beyond, showcases nearly 200 varieties with physical descriptions, tasting notes, uses for home cooks and beautiful photographs for each. Also includes more than 40 on-trend Latin recipes for spice blends, salsas, sauces, salads, vegetable soups, and main dishes highlight the big flavors and taste-enhancing capabilities of peppers. Hardcover. 352 pages.