The Mexican Chile Pepper Cookbook
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| Author | : Dave DeWitt |
| Publisher | : University of New Mexico Press |
| Total Pages | : 296 |
| Release | : 2022-03-15 |
| Genre | : Cooking |
| ISBN | : 0826363520 |
The Mexican Chile Pepper Cookbook is the first book to explore the glories of Mexican regional cooking by focusing on this single, but endlessly variable, ingredient. Authors Dave DeWitt and José C. Marmolejo feature more than 150 recipes that celebrate the role of chiles across appetizers, soups and stews, tacos, enchiladas, tamales, moles, and vegetarian dishes. Comprehensive glossaries of Mexican chiles, cheeses, and food terminology are also included. Savor the history, culture, and recipes of Mexican regional home cooking highlighted in this unique, full-color cookbook and explore the various chile peppers showcased in this spicy trek south of the border. The only thing left to do is decide which recipe to try next!
| Author | : Helene Siegel |
| Publisher | : Celestial Arts |
| Total Pages | : 97 |
| Release | : 2015-05-20 |
| Genre | : Cooking |
| ISBN | : 160774905X |
Spice up your palate with some chile peppers! Try the zesty flavors of Chile Arbol Salsa, Jalapeño Flank Steak, or Poblano Corn Quesadillas. Whether you want to add just a touch of heat to your meals or you’re a chilehead who craves a really fiery dish, this little pocket-size cookbook packs a punch.
| Author | : Dave DeWitt |
| Publisher | : University of New Mexico Press |
| Total Pages | : 369 |
| Release | : 2020-09-15 |
| Genre | : Cooking |
| ISBN | : 0826361811 |
For more than ten thousand years, humans have been fascinated by a seemingly innocuous plant with bright-colored fruits that bite back when bitten. Ancient New World cultures from Mexico to South America combined these pungent pods with every conceivable meat and vegetable, as evident from archaeological finds, Indian artifacts, botanical observations, and studies of the cooking methods of the modern descendants of the Incas, Mayas, and Aztecs. In Chile Peppers: A Global History, Dave DeWitt, a world expert on chiles, travels from New Mexico across the Americas, Europe, Africa, and Asia chronicling the history, mystery, and mythology of chiles around the world and their abundant uses in seventy mouth-tingling recipes.
| Author | : Dave DeWitt |
| Publisher | : Little Brown |
| Total Pages | : 400 |
| Release | : 1990 |
| Genre | : Cooking |
| ISBN | : |
The editors of The Whole Chile Pepper magazine present the definitive book on chile peppers--history, lore, and over 150 tongue-tingling, throat-scorching recipes. Includes a field guide with full-color photos identifying 27 often-confusing varieties of peppers; extensive gardening and preservation instructions; mail-order and seed sources; the latest health claims; and more.
| Author | : Dave Dewitt |
| Publisher | : Pepper Pantry |
| Total Pages | : 92 |
| Release | : 2018-04 |
| Genre | : Cooking |
| ISBN | : 9781938288289 |
As the foods and recipes of Mexico have blended over the years into New Mexico's own distinctive cuisine, the chile pepper has become its defining element and single most important ingredient. Though many types were initially cultivated there, the long green variety that turned red in the fall adapted so well to the local soil and climate that it has now become the official state vegetable. To help chefs and diners get the most from this unique chile's great taste-without an overpowering pungency-Dave DeWitt, the noted Pope of Peppers, has compiled a complete guide to growing, harvesting, preserving and much more-topped off with dozens of delicious recipes for dishes, courses, and meals of every kind.
| Author | : Erna Fergusson |
| Publisher | : UNM Press |
| Total Pages | : 119 |
| Release | : 1945 |
| Genre | : Cooking |
| ISBN | : 0826300359 |
The classic cookbook of true New Mexican recipes from the Territorial era.
| Author | : Dave DeWitt |
| Publisher | : SCB Distributors |
| Total Pages | : 200 |
| Release | : 2018-11-12 |
| Genre | : Cooking |
| ISBN | : 1948749386 |
As the foods and recipes of Mexico have blended over the years into New Mexico's own distinctive cuisine, the chile pepper has become its defining element and single most important ingredient. Though many types were initially cultivated there, the long green variety that turned red in the fall adapted so well to the local soil and climate that it has now become the official state vegetable.To help chefs and diners get the most from this unique chile's great taste-without an overpowering pungency-Dave DeWitt, the noted Pope of Peppers, has compiled a complete guide to growing, harvesting, preserving and much more-topped off with dozens of delicious recipes for dishes, courses, and meals of every kind.
| Author | : Paul W. Bosland |
| Publisher | : University of New Mexico Press |
| Total Pages | : 312 |
| Release | : 2023-03-15 |
| Genre | : Cooking |
| ISBN | : 082636456X |
The world-famous Chile Pepper Institute is the only organization devoted to the study, cultivation, and enjoyment of the world’s favorite fiery fruit, and The Official Cookbook of the Chile Pepper Institute is your guide to cooking with and enjoying chile peppers in all their magnificent, flavorful varieties. With over eighty recipes celebrating the world’s diversity of chiles and more than a hundred photos of chiles in the field, at the market, and on your plate, The Official Cookbook is like a tour through the Institute’s famous Teaching Garden. The Official Cookbook is the only book organized to include almost every chile variety worldwide. Each chile includes a description of its history, where it originated and where it is grown now, and its flavor profile, heat index, and common uses. And, of course, recipes!
| Author | : Maricel E. Presilla |
| Publisher | : Lorena Jones Books |
| Total Pages | : 354 |
| Release | : 2017-08-01 |
| Genre | : Cooking |
| ISBN | : 0399578935 |
An IACP Cookbook Award-winning survey of 200 types of peppers and more than 40 pan-Latin recipes from a 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 description, tasting notes, uses for cooks, and beautiful botanical portraits for each). Following the cook's gallery of varieties, more than 40 on-trend Latin recipes for spice blends, salsas, sauces, salads, vegetables, soups, and main dishes highlight the big flavors and taste-enhancing capabilities of peppers. Winner of the 2018 International Association of Culinary Professionals (IACP) Cookbook Award for "Reference & Technical" category
| Author | : Clyde Casey |
| Publisher | : University of New Mexico Press |
| Total Pages | : 280 |
| Release | : 2013 |
| Genre | : Cooking |
| ISBN | : 0826354157 |
Originally published: Santa Fe, New Mexico: Clear Light Publishing, 2007.
