Customer Reviews

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

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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.

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.

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.