The Whole Chile Pepper Book (Paperback)

~ (Author), Nancy Gerlach (Author) "WITH all due respect to Dr. Smith, a professor emeritus at the University of California and one of the most distinguished researchers of chile peppers,..." (more)
Key Phrases: heat scale, pungent pods, culinary usage, New Mexican, Serving Suggestions, New Mexico (more...)

Editorial Reviews

From Library Journal

DeWitt and Gerlach are the editors of The Whole Chile Pepper magazine and authors of two previous books on spicy food. Their new collection is well researched and full of information, and the recipes from all over the world range from updated pre-Columbian dishes to New Southwestern-style creations. The number of chile addicts seems to be increasing daily; for most collections.
Copyright 1990 Reed Business Information, Inc.

Product Description

The editors of The Whole Chile Pepper magazine present the definitive book on chile peppers--history, lore, and over 150 tongue-tingling, throat-scorching recipes. Includes a field guide with full-color photos identifying 27 often-confusing varieties of peppers; extensive gardening and preservation instructions; mail-order and seed sources; the latest health claims; and more.

Product Details

• Paperback: 373 pages
• Publisher: Little, Brown; 1st edition (September 19, 1990)
• Language: English
• ISBN-10: 0316182230
• ISBN-13: 978-0316182232
• Product Dimensions: 9.2 x 7.5 x 1 inches
• Shipping Weight: 1.4 pounds
• Average Customer Review: 4.6 out of 5 stars  See all reviews (14 customer reviews)
• Amazon.com Sales Rank: #160,280 in Books (See Bestsellers in Books)

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Customer Reviews

Most Helpful Customer Reviews

18 of 18 people found the following review helpful:

5.0 out of 5 stars As indispensible as salt, January 11, 2001

By	Enrique Torres "Rico" (San Diegotitlan, Califas) - See all my reviews (TOP 500 REVIEWER)

A total source book, everything one needs to know about chiles is here. Part science book, complete with botanical information, part history book with all the 411 on origins of the various chiles, but mostly a recipe book. The beauty of this book lies in the fact that exposure is given to the use of chile throughtout the world. Typically many think of the dishes of Mexico and it's southern neighbors as "hot" food, but this book shows the use of the chile in cuisines throughout the world. The interesting tidbits of information provided about how the chile came to be a part of the cuisine is most fascinating. Old world meets new world cuisines. Many of the recipes are tradional fares that can be found in other books but the truly exotic, different cuisine awaits those who have adventurous taste buds. In the mood for a little African soup? A simple enough recipe consisting mainly of peanut butter, chiles, chicken broth and the usual suspects of diced onions, carrots and oil and you're ready for a starter on your menu. An excellent book for someone looking to serve up some fiery worldly cuisine the book offers recipes on some of the most exotic dishes imagineable. A great book to be used over and over again, year after year, your friends will be impressed when you serve them up something yummy they have never tried before.

12 of 12 people found the following review helpful:

5.0 out of 5 stars A great way to spice up your life!, October 25, 1999

By A Customer

For the devoted pepper aficionado, this book is all business. The book provides scores of delectable recipes and informs the reader of what makes up the chili pepper. A history lesson or two is included at no extra cost. The recipe for habanero paste is outstanding, especially on my favorite local pizza. Relocation to Pittsburgh is required for the pizza, sorry. Warning, the purchase of this book results in a better diet and a truly wise pepper consumer. You will be the center of attention at parties and the opposite sex will flock toward you in droves. O.K., I'm exaggerating you may just experience the state of Zen

15 of 16 people found the following review helpful:

3.0 out of 5 stars Not as comprehensive as I would have liked....., July 4, 2004

By	Dianne Foster "Di" (USA) - See all my reviews (TOP 100 REVIEWER)

Basically, THE WHOLE CHILE PEPPER BOOK, by DeWitt and Gerlach includes a history of the chile (how it left the New World and conquered the Old World) four colorful pages of photos of various chile peppers, and lots and lots of exotic recipes. I bought this book thinking it would include much more detail on raising peppers in the garden than Rosilind Creasy's book THE EDIBLE PEPPER GARDEN, but for my purposes it is not as useful. I don't really need more recipes, I need a book that shows me photos of various peppers and explains their basic uses.

I fould the book more or less interesting - a narrative that explains how the pepper moved from area to area and how the locals in varous areas incorporated the new vegetable into their native cuisines, often developing pepper children who differed from their American ancestor. For example, while Africa had an affair with Paprika, Southeast Asia incorporated peppers into everything from curry to sate. So, according to DeWitt and Gerlach, the American pepper is the ancestor of those hot foreign dishes you eat in Thai, Chinese, and other ethnic restaurants.

I am puzzled as to why anyone would publish a book about something as colorful as the pepper and include so few color photos, however, the book includes many black and white photos and illustrations, along with plenty of text. If you like reading about peppers, this is the book for you.