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Chiles and their proponents are increasing in numbers both north and south of the border. The ever-growing popularity of hot sauces, however, doesn't necessarily mean ease of access, since many are bottled by solo proprietors or small companies in hitherto-unrecognized towns. Kaderabek comes to the rescue, as he documents the sources, labels the fieriness, and comments on the tastes of 102 hot sauces. In between some of the one-page illustrated synopses are "pertinent pepper points": facts, figures, and tips. The snippets sometimes tend toward the inane and downright silly. For libraries with extensive and intensive culinary collections. Barbara Jacobs
Chiles and their proponents are increasing in numbers both north and south of the border. The ever-growing popularity of hot sauces, however, doesn't necessarily mean ease of access, since many are bottled by solo proprietors or small companies in hitherto-unrecognized towns. Kaderabek comes to the rescue, as he documents the sources, labels the fieriness, and comments on the tastes of 102 hot sauces. In between some of the one-page illustrated synopses are "pertinent pepper points": facts, figures, and tips. The snippets sometimes tend toward the inane and downright silly. For libraries with extensive and intensive culinary collections. Barbara Jacobs
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