Book Overview
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... This description may be from another edition of this product.
Format:Paperback
Language:English
ISBN:0898153271
ISBN13:9780898153279
Release Date:October 1989
Publisher:Ten Speed Press
Length:272 Pages
Weight:0.71 lbs.
Dimensions:0.7" x 5.5" x 8.4"
Customer Reviews
1 rating
Hot Peppers
Published by Thriftbooks.com User , 18 years ago
Plain, pickled, or in hot sauces, three-quarters of the world's population like peppers and like them hot. Tennessee reporter Richard Schweid has followed the American use of hot peppers to their source, New Iberia, Louisiana, where the capsicum thrive on the oily salty soil as nowhere else. Besides being home to the hot pepper sauces of McIlhenny and B.J. Trappey, New Iberia is also Cajun country, where the soft lilt of the language can be heard sung over the music of a zydeco band, co-existing with the combines of agribusiness and the boom (and bust) of offshore "oil patches." Keeping his journalist's eye on the pepper, Schweid follows it to New England herbalists, Columbus, and its uses by the Aztecs and the Mayans. With recipes like Okra Shrimp Gumbo from the New Oreans School of Cooking compiled exclusively for this edition, HOT PEPPERS is a treat for all the senses. --- from book's back cover
Copyright © 2025 Thriftbooks.com
Terms of Use | Privacy Policy | Do Not Sell/Share My Personal Information | Cookie Policy | Cookie Preferences | Accessibility Statement
ThriftBooks ® and the ThriftBooks ® logo are registered trademarks of Thrift Books Global, LLC
ThriftBooks ® and the ThriftBooks ® logo are registered trademarks of Thrift Books Global, LLC
