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The Chile Pepper Encyclopedia: Everything You'll Ever Need To Know About Hot Peppers, With More Than 100 Recipes Paperback – March 17, 1999

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The Chile Pepper Encyclopedia: Everything You'll Ever Need To Know About Hot Peppers, With More Than 100 Recipes + The Complete Chile Pepper Book: A Gardener's Guide to Choosing, Growing, Preserving, and Cooking + The Great Chile Book
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Editorial Reviews

From Library Journal

From Thailand to Mexico, chile peppers play an important role in culinary culture. Recognizing the growing interest in the capsicum, as the genus is called, DeWitt?editor for nine years of Chile Pepper magazine and co-author of numerous books, including The Hot Sauce Bible (LJ 5/15/96)?has written an informative book that will answer all kinds of questions about chile peppers. Entries, many of which are flavored with the author's piquant wit, are arranged alphabetically for easy access and range from a sentence to ten pages in length. From pod types to which beverages go best with chile peppers, nothing seems to have been left out. A scattering of various pepper statistics, an appendix devoted to pepper resources, and a variety of chile pepper recipes all spice up this delightful title. Suitable for both circulating and reference collections, this is recommended for all libraries.?John Charles, Scottsdale
Copyright 1999 Reed Business Information, Inc.

From Booklist

The explosion of interest in chile peppers in North America has coincided with an influx of new citizens from south of the border and from Asian lands where chile peppers are a part of everyday eating. Now they're a common part of the American diet, thanks to their appearance in salsas and atop subs. DeWitt takes the mystery out of the many kinds of peppers in his alphabetical guide to the hundreds of varieties of this piquant seed pod. Peppers vary widely in the degree of heat they produce, and they can be classified by their individual shapes as well. DeWitt's essays on the history of chile peppers make for informative reading. Recipes illustrate the various uses of chile peppers, from meaty stuffed peppers to a fish rendered fiery with the merest teaspoon of chopped fresh habanero pepper. A useful addition to cooking reference collections. Mark Knoblauch
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Product Details

  • Paperback: 352 pages
  • Publisher: William Morrow Cookbooks; 1 edition (March 17, 1999)
  • Language: English
  • ISBN-10: 0688156118
  • ISBN-13: 978-0688156114
  • Product Dimensions: 7.5 x 0.9 x 9.1 inches
  • Shipping Weight: 1.1 pounds (View shipping rates and policies)
  • Average Customer Review: 3.4 out of 5 stars  See all reviews (28 customer reviews)
  • Amazon Best Sellers Rank: #371,794 in Books (See Top 100 in Books)

More About the Author

Dave DeWitt Biography

Overview:

Dave DeWitt is a food historian and one of the foremost authorities in the world on chile peppers, spices, and spicy foods. He has more than forty-five published books to his credit. Dave is also the producer of the National Fiery Foods & Barbecue Show, the trade/consumer show for the multi-billion dollar Fiery Foods and Barbecue industries, now in its twenty-fifth year.

Education:

--B.A. University of Virginia, 1966
--M.A. University of Richmond, 1967

Professional Affiliations:

--President and CEO, Sunbelt Shows, Inc.
--Founding Board Member, The Chile Pepper Institute, New Mexico State University
--Chair, Governing Board of Regents, New Mexico Farm and Ranch Heritage Museum, Las Cruces
--Associate Professor, Adjunct Faculty, College of Agricultural, Consumer, and Environmental Sciences, New Mexico State University, Las Cruces

Current Responsibilities:

--Producer, National Fiery Foods & Barbecue Show, now in its 25th year
--Producer, Scovie Awards Competition, a contest for hot & spicy and BBQ products
--Publisher and editor, the Fiery Foods & BBQ SuperSite at www.fiery-foods.com
--Publisher, Burn! Blog

Museum Projects:

Curator, "Edward S. Curtis in New Mexico," Albuquerque Museum, 1984

Media Appearances:

Dave has appeared on a number of national TV shows, including "American Journal," CNN, "The Today Show," "Home with Gary Collins," "Scientific American Frontiers," "Smart Solutions," "CBS Sunday Morning," "Mythbusters," "Extreme Conventions" (Travel Channel), the Martha Stewart Show and many appearances on The Food Network. He has also been featured in The New Yorker, The New York Times, Los Angeles Times, USA Today, American Way, Smithsonian, and in more than two hundred newspapers across the country. A summary DVD of the appearances is available.

Awards:

1999. Winner, Best Spice Book in English, World Cookbook Awards at Versailles, for The Chile Pepper Encyclopedia.
2000. Finalist, James Beard Awards, for A World of Curries.
2006. Finalist, IACP Cookbook Awards, for The Spicy Food Lover's Bible.
2008. Winner, Best Cookbook, New Mexico Book Awards, for Cuisines of the Southwest.
2008. Winner, Best Adventure Novel, New Mexico Book Awards, for Avenging Victorio.
2010. Winner, Best New Mexico Book, New Mexico Book Awards, for The Complete Chile Book.
2011. Winner, Best Cooking Book, New Mexico Book Awards, for The Southwest Table (tie).
2011. Winner, Best Cooking Book, New Mexico Book Awards, for 1001 Best Hot & Spicy Recipes (tie).

Customer Reviews

Most Helpful Customer Reviews

72 of 73 people found the following review helpful By Dianne Foster HALL OF FAME on July 4, 2004
Format: Paperback
The CHILE PEPPER ENCYCLOPEDIA by Dave DeWitt, should be an encyclopedia, right? I picture an encyclopedia about peppers as a comprehensive book with many sections each illustrated with a colorful photo of the subject. That is not the case with this book, however. DeWitt's encyclopedia is yet another cookbook. He included many recipes which he has organized origin not by dish, or type of pepper.
For example, "A" is for Africa and African dishes such as "South African Hot Lamb Curry" which include American peppers and probably originated with natives from India using British lamb. "A" contains a section on `Aji' peppers (of interest to me), but I did not find the Aji pepper I grow in my garden and want to know more about (Aji Colorado). From Africa, we move onto Amazonia, which digresses into African slaves and Catholic saints.
DeWitt is obviously quite knowledgeable about peppers. I just wish his editors could help him get organized. And, pictures of Chinese peasants sorting peppers is interesting, but please add color photos of the peppers or don't call this an encyclopedia about peppers.
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25 of 25 people found the following review helpful By KnightCross on January 9, 2007
Format: Paperback Verified Purchase
I purchased this book with hopes of having some detailed information and color pictures of about most of the major types of peppers out there. That is not in this book.

As a book goes, it's a fairly decent book, plenty of interesting information about peppers, recipes, information about different types, South American cultures and so on, but the photos are only black and white, and no detailed photos of peppers or plants are in the book. I think that calling it an encyclopedia was a misnomer.
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31 of 36 people found the following review helpful By K. Crabtree on October 18, 2004
Format: Paperback
This books gives a history of peppers, not a cooking encyclopedia. I think the editors realized this so they threw in receipes as an after thought. When I first opened opened up the book I anticipating to see titles of chapters on different kinds of peppers, preparation, growing, cooking techniques etc...instead i got a history of several species of peppers that frankly didnt interest me.

I guess I will have to write a true pepper cooking encyclopedia book myself.
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12 of 14 people found the following review helpful By Lawrence B. Yerich on January 6, 2007
Format: Paperback
I returned this book to Amazon, because there were no color pictures of any of the myriad hot peppers discussed therein. There is no real way to identify a particular type of pepper with only a black and white drawing/photo.

As someone who taught school from elementary to university level, I can say that learners, especially me, would greatly benefit by viewing color photos of the various hot peppers discussed in this publication.
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10 of 14 people found the following review helpful By Eric Coker on February 25, 2000
Format: Paperback
This book is worth it for the recipes alone. There is a great recipe for Chipotle Chile Sauce that I have tried and was great. There are also all sorts of other recipes such as a mole sauce, and even chile-infused vodka! A good variety of recipes from all over the world.
The recipes can of course be tweaked so they're not as hot. But if you really don't like spicy food, you're looking at the wrong category of cookbook!
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1 of 1 people found the following review helpful By Evelyn King Howard on March 8, 2008
Format: Paperback
I thought this book would be more than what it was. The information is great, and really well researced, but the book itself isnt so hot. No color pictures, not enough pictures, and just really bland. I got it for a good price but that is really all I got out of it.
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By RaRocker on May 25, 2011
Format: Paperback Verified Purchase
Great text! Great information! Great recipes! Very interesting book. However ... the soft cover edition which I purchased only had B&W photos ... and they do not do justice to Chiles in a book otherwise dedicated to them. I presume the hardcover edition has full-color photos and might be worth the extra cost. Everything you might want to know about Chiles ... history, propagation, culinary uses and other interesting facts and trivia pertaining to all manner of peppers ... is in there. And there are lots of recipes as well (over 100 as advertised). I purchased The Complete Chile Pepper Book (TCCPB) to compliment this book and, while a lot of the information was redundant, there was enough new and different stuff to make it worthwhile. Plus ... the TCCPB has full color photos, making identification of specific peppers quite a bit easier and more accurate. The Chile Pepper Encyclopedia is an entertaining and informative book for the price ... but not as nice as The Complete Chile Pepper Book by the same author.
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Format: Paperback Verified Purchase
With "encyclopedia" on the cover, I was expecting a very encyclopedia like book. Instead it is a combo of some portions being encyclopedia like, some portions a recipe book and some a history book. If your going to call it an encyclopedia,then follow encyclopedia rules, e.g. have the letters at the top of the page instead of "Dave DeWitt" at the top of every page! It is very disorganized. It would be easier to use if all the recipes were in the back as an index. The pages are of newspaper grade and the quality of pictures is lacking and all black & white. It is also a pet peeve of mine to have a picture and not mention anything about it in the text. There is a picture of a "Cambodian flame tongue chile" -- that's all it says and if you go to the section for the letter "c", there is no Cambodian flame tongue chile...the letter "f" section and no flame tongue chile, Cambodian...where is it? It is an encyclopedia isn't it? The layout, quality, etc. just doesn't make it an easy read/look-up book.
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