From Booklist
Chiles and their proponents are increasing in numbers both north and south of the border. The ever-growing popularity of hot sauces, however, doesn't necessarily mean ease of access, since many are bottled by solo proprietors or small companies in hitherto-unrecognized towns. Kaderabek comes to the rescue, as he documents the sources, labels the fieriness, and comments on the tastes of 102 hot sauces. In between some of the one-page illustrated synopses are "pertinent pepper points": facts, figures, and tips. The snippets sometimes tend toward the inane and downright silly. For libraries with extensive and intensive culinary collections. Barbara Jacobs
