The Pepper Trail: History and Recipes from Around the World [Hardcover]

Jean Andrews (Author)

Editorial Reviews

From Library Journal

Although this appears to be a new book, in fact it's a revised and slightly expanded large-format edition of the author's Red Hot Peppers (LJ 11/15/93). Andrews has updated the information on peppers, including some more exotic varieties, and reorganized the recipe section, adding some new ones and dropping others. This edition is twice the price of the original, an excellent title that's now out of print; libraries that missed it the first time around, or need to replace their copy, will want to consider The Pepper Trail.
Copyright 1999 Reed Business Information, Inc.

Review

"An authoritative but eminently readable work....An essential purchase." -- Library Journal

"Andrews has produced an entirely new look at peppers from a culinary viewpoint... with recipes from more than fifty contributors." -- Gourmet

"Jean Andrews blazes a delicious pepper trail with a lot of research." -- Southern Living

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Product Details

• Hardcover: 272 pages
• Publisher: University of North Texas Press; Rev Sub edition (November 1, 1999)
• Language: English
• ISBN-10: 1574410709
• ISBN-13: 978-1574410709
• Product Dimensions: 12.4 x 9.4 x 1.1 inches
• Shipping Weight: 2.9 pounds (View shipping rates and policies)
• Average Customer Review: 4.0 out of 5 stars  See all reviews (1 customer review)
• Amazon Best Sellers Rank: #1,857,472 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

2 of 2 people found the following review helpful:

4.0 out of 5 stars A great book for the well educated chile-enthusiast!, January 30, 2010

By 

Timothy B. Riley (San Antonio, TX USA) - See all my reviews
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This review is from: The Pepper Trail: History and Recipes from Around the World (Hardcover)

Having traveled quite a bit in my life I've noticed how cultures all around the world prize their locally grown chile peppers. From India to Africa and from China to Cuba, they all have chile peppers that they believe are the best in the world. I am not sure that most people (even those in the afore mentioned countries with the expection of Cuba) realize that chiles are a new world agricultural find. Columbus brought them back to Spain then the Spanish and the Portuguese spread them across the globe.

I have read several books about the history of capsicum (the botanical word for the family) but none that went into as much detail as this one did. At times I felt that the author spent too much time with the minute details of where particular species of capsicum came from and where and when they arrived in other parts of the world. However, for the chile enthusiast who wants to know it all this is a very well researched book.

As always, I am dissappointed when a book like this one does not use photographs. The Pepper Trail does have some drawings and graphics but I would like it better if there were some photos of the peppers and of the dishes that were included in the recipe section. All in all I enjoyed this book and give it 4 stars.