Hot Peppers: The Story of Cajuns and Capsicum (Chapel Hill Book) [Paperback]

Richard Schweid (Author)

Book Description

Series: Chapel Hill Book | Publication Date: October 6, 1999

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 in the region's salty, oil-rich soil 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 ŽtouffŽe, jambalaya, and okra shrimp gumbo.

Editorial Reviews

Review

A publishing event to celebrate.

The Southern Register

There is an ease and charm to Schweid's reporting, rather like that of Calvin Trillin of the New Yorker.

Newsday

[An] informal, eminently readable book.

Los Angeles Times Book Review

Entertaining and informative.

Library Journal

It no doubt contains more information about the culture, processing and use of red peppers than any other single source.

New Orleans Times-Picayune

From the Inside Flap

A newly revised edition of Richard Schweid•s memorable account of the history and folklore of hot peppers and the hot sauce industry in the Cajun country of Louisiana. Includes some twenty-five recipes for such deliciously spicy dishes as crawfish ŽtouffŽ, jambalaya, and okra shrimp gumbo.

See all Editorial Reviews

Product Details

• Paperback: 184 pages
• Publisher: The University of North Carolina Press; Rev Sub edition (October 6, 1999)
• Language: English
• ISBN-10: 0807848263
• ISBN-13: 978-0807848265
• Product Dimensions: 9.3 x 5.6 x 0.5 inches
• Shipping Weight: 9.4 ounces (View shipping rates and policies)
• Average Customer Review: 3.7 out of 5 stars  See all reviews (3 customer reviews)
• Amazon Best Sellers Rank: #1,581,724 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

3 of 3 people found the following review helpful:

5.0 out of 5 stars a tabasco lover's bible, October 8, 2008

By 

Dennis York (Vancouver,WA) - See all my reviews
(REAL NAME)   

This review is from: Hot Peppers: The Story of Cajuns and Capsicum (Chapel Hill Book) (Paperback)

Hi, I have an old edition,published by the Ten Speed Press of Berkeley,CA of this book. I was curious to see if it was still in print and was happy to see that it has been re-published by UNC.
It is a great book about my favorite food additive,the one,the only,
McIlhenny Co. Tabasco Sauce. I don't know how I could eat food without Tab'! That plus even hotter sauces like Blair's Jersey Death Sauce and the other standby Tapatio.(Trappey's is also featured in this book.)
Yum!
The book also has lots of info about New Iberia and S. Louisiana/Acadiana and the Cajun culture that I never knew about.
Up here in the Pacific NW,about the only Cajun we get is Zydeco music and Cajun-styled food. I did not know hardly any of the history of Acadiana and it's people. After reading the book,Acadiana is on my list to visit.
Even though it has changed a lot from the good ol' days of genuine Cajun living. I hope there are still echoes of that detectable to a visitor.
Anyone who loves chilis and their history and Capsicum Frutescens (Tabasco pepper) in particular and want to learn about the Cajun way of life would be happy with this book.

3.0 out of 5 stars So so book, February 6, 2011

By 

David Owens (La Mirada, CA USA) - See all my reviews
(VINE VOICE)    (REAL NAME)   

Amazon Verified Purchase

This review is from: Hot Peppers: The Story of Cajuns and Capsicum (Chapel Hill Book) (Kindle Edition)

This was a mildly interesting observation of that part of Louisiana where Tobasco brand pepper sauce is made.
Interviews of locals, some info on pepper harvesting, but exactly nothing on the manufacture of
Tobacco Sauce. And that is why I bought the book.
Fortunately for me, there was an episode of "How It's Made" I watched that showed me how.

I cannot recommend this.

3.0 out of 5 stars not exactly what I expected, August 14, 2010

By 

B. Justice "mojoboss" (Apex, NC USA) - See all my reviews
(REAL NAME)   

Amazon Verified Purchase

This review is from: Hot Peppers: The Story of Cajuns and Capsicum (Chapel Hill Book) (Paperback)

Given the sub-title I was expecting historical information about the Cajun's use of peppers. What I got was the author's travelog of a trip to SW Louisiana and couple of interviews with hot sauce maker executives. The book was an interesting read but very shallow.