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Hot Peppers: The Story of Cajuns and Capsicum (Chapel Hill Books) Paperback – November 8, 1999
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A publishing event to celebrate.
"The Southern Register"
"[An] informal, eminently readable book.
"Los Angeles Times Book Review""
"There is an ease and charm to Schweid's reporting, rather like that of Calvin Trillin of the "New Yorker."
"It no doubt contains more information about the culture, processing and use of red peppers than any other single source.
"New Orleans Times-Picayune""
ÝAn¨ informal, eminently readable book.
"Los Angeles Times Book Review"
It no doubt contains more information about the culture, processing and use of red peppers than any other single source.
"New Orleans Times-Picayune"
[An] informal, eminently readable book.
"Los Angeles Times Book Review"
There is an ease and charm to Schweid's reporting, rather like that of Calvin Trillin of the "New Yorker".
An easy-going, easy-reading history, examination, and celebration of the hot peppers grown in the oily, salty soil around New Iberia, La. This biography of a remarkable spice is salted with plenty of fact and anecdote about the Cajun culture of the pepper belt and recipes to tempt the pepperphile.--Denver Post
Schweid is a fine writer, blessed with keen powers of observation . . . but his true forte is in telling the stories of New Iberia's working-class Cajuns. . . . with compassion and grace. . . . A publishing event to celebrate.--The Southern Register
My mama, a fine Louisiana Frenchwoman, taught me to cook. She used to say, 'When the Lord made Louisiana, he must have been laughin'. . . . It's filled with so many wonderful things.' Like the hot peppers that thrive in our rich delta soil, life in Louisiana has a flavor like nowhere else.--Justin Wilson, Cajun cook and humorist
Entertaining and informative.--Library Journal
Hot Peppers blends facts, humor and history; its casual but informative narrative style is so enjoyable, one wonders how such a (seemingly) small subject could possibly turn out to be so interesting.--Seattle Post-Intelligencer
[An] informal, eminently readable book.--Los Angeles Times Book Review
In addition to offering entertaining reading . . . it no doubt contains more information about the culture, processing and use of red peppers than any other single source.--New Orleans Times-Picayune
This is a very special travel book packed with information and even a few good recipes. There is an ease and charm to Schweid's reporting, rather like that of Calvin Trillin of the New Yorker.--Newsday
Top Customer Reviews
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.)
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.
TABASCO, to explain the roots and long impact of the development of 'hot pepper sauces' in a culture of 'Cajuns' -
an abbreviation of Acadians, who were removed from Canada for refusing to convert from Roman Catholicism to the
Church of England. Schweid is the son of long-time Nashville bookseller, Bernie Schweid, whose store and story is featured
in the standard civil rights documentary, Eyes on the Prize, and Schweid is also the author of several other books, including one focused on Spain, where he now lives, perhaps influenced by NEW IBERIA, to move back to OLD IBERIA. BUY THIS BOOK,you'll really learn from it, admire the writing, the impressions of the small city, as well as a good outline of the hot pepper industry, whose most famous face and place in McElhenny's Avery Island, where Tabasco is made, an place vividly portrayed by
Schweid Other important products of New Iberia not covered are OIL, no. one, Sugar, No 2, and Salt, vying with peppers for 3 or 4.
Many parts I could relate to ----my favorite line 'It was a warm October afternoon and the sun blazed down.'
All his books are in the same format ---they carry the reader on a ride in which you feel part of the surroundings.
Most Recent Customer Reviews
This was a mildly interesting observation of that part of Louisiana where Tobasco brand pepper sauce is made. Read morePublished on February 6, 2011 by David Owens