Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your mobile phone number.
Other Sellers on Amazon
+ Free Shipping
+ $3.99 shipping
+ $3.99 shipping
Peppers of the Americas: The Remarkable Capsicums That Forever Changed Flavor Hardcover – August 1, 2017
|New from||Used from|
"Warlight" by Michael Ondaatje
A dramatic coming-of-age story set in the decade after World War II, "Warlight" is the mesmerizing new novel from the best-selling author of "The English Patient." Pre-order today
Frequently bought together
Customers who bought this item also bought
Customers who viewed this item also viewed
“Maricel is such an inspiring chef, and is so dedicated to understanding as much about the ingredients she uses as possible. This book is an amazing achievement and a resource that I will be using for years.”
—José Andrés, chef/owner, minibar by José Andrés and ThinkFoodGroup
“Maricel Presilla’s Peppers of the Americas is a deeply researched, eye-opening, beautiful guide to one of the world’s most intriguing foods.”
—Harold McGee, author of On Food and Cooking
“Maricel Presilla—the planet’s foremost authority on the cuisines of Latin America—has written the most definitive guide to peppers ever created. It is an essential book for every cook who cares about flavor.”
—James Oseland, author of Cradle of Flavor and Top Chef Masters judge
“In this thorough work, Maricel Presilla brings her fine scholarship to an ingredient that virtually all Americans use, deftly traveling a great distance and wresting clarity from complexity. A truly impressive book.”
—Deborah Madison, author of Vegetable Literacy and In My Kitchen
“Presilla is both “botanical sleuth” and chef, presenting a scholarly and stunning visual guide to peppers in this definitive guide.”
—PW Starred Review
"Our test kitchen's go-to chile pepper resource!"
—Martha Stewart Living
"Like Betty Fussell’s The Story of Corn, Presilla’s work is essential to our understanding of an ingredient that’s native to the Americas. It’s also absorbing and just plain fun: a hot summertime read for pepper people everywhere."
“There’s an astounding amount of information here—historical, botanical, and even linguistic. It almost accidentally functions as a crash course in food archaeology, and contains an explainer on the hot hot heat of capsacin, the compound that makes food spicy. And somehow Presilla manages to present the vast majority of this potentially very dry subject matter almost conversationally, as though she is walking you through her backyard pepper pots, glass of wine in hand, telling you anecdotes about each. … The whole package is enough to make me reconsider single subject cookbooks. While I still think some can veer flabby, afterthoughts of publishers’ trying to plug up gaps in their catalog, Peppers of the Americas is different. Scholarly, even. And anything that manages to be well-researched and charming will always have a spot on my bookshelves—especially when it’s a book as spicy as this one.”
—Paula Forbes, Food52
"You don’t expect a botanical ethnography on peppers to send shivers up your spine, but Peppers of the Americas does just that. With academic rigor, Presilla examines the Capsicum genus’ pre-Hispanic origins, delving headlong into the epic collision between the Old and New World that sent peppers across the globe."
"For the chile lover, the pepper obsessive and the cook who wants to learn everything there is to know about a single subject, this is the book."
—NPR's Here & Now Best Cookbooks of 2017
About the Author
MARICEL PRESILLA is the chef-owner of two pan-Latin restaurants (Cucharama and Zafra) and a cooking atelier (Ultramarinos), president/founder of Gran Cacao Company (a cacao importer), a frequent contributor to Saveur, and a former medieval Spanish history professor (Rutgers). She has been profiled in the New York Times and Washington Post, and led the White House's Latin culture showcase in 2010. She was named the James Beard Best Chef Mid-Atlantic in 2012; her opus, Gran Cocina Latina: The Food of Latin America, won the James Beard Book of the Year in 2013; and she was inducted into the Beard Foundation's Hall of Fame in 2015.
Top customer reviews
There was a problem filtering reviews right now. Please try again later.
She starts with the early cultivation starting in South America. Then comes some botanical information about peppers. Next, Columbus arrives, and peppers spread around the world and become integral parts of many cuisines.
Following this background comes an encyclopedic section, covering first fresh peppers and then dried peppers. While a great reference, you'll have to be really hard core to simply read it through.
She then discusses growing peppers, although her experiences are based on the limited growing season in New Jersey. As a Southern Californian I can grow peppers as perennials, and have had plants last for years, sometimes even fruiting in the winter.
She also covers buying fresh peppers, drying fresh peppers, and buying dried peppers.
And, of course, cooking with peppers. Both general advice and also recipes, including sauces, condiments, and full up dishes.
Oh, did I mention the book is full of wonderful color pictures? Mostly of peppers, of course!
The author's love of peppers infuses the book. If you love peppers you'll want this book.
I received a copy for review from the publisher, but ordered a copy of the final version for my library.
I have to shout it to you: I have not been disappointed in Peppers of the Americas!
Before I delved into the book, I first went looking for mention of my favorite—and somewhat obscure—pepper. It’s not a hot one, and from my Caribbean background, I know it as aji dulce. And of course--as I trusted it would be--it was right there listed in the index with three references and two recipes! And one of those two recipes is a variation on one I make when I am missing the Islands and willing to dip into my dwindling bag of aji dulce from the freezer. I thought: If this book has aji dulce in it, it is very comprehensive. I very seldom find it mentioned in Latin cookbooks. Presilla's descriptive words on dulce aji are right on. And there are pictures, too.
I mention my personal favorite pepper and how I found it in this book for one reason: You have your personal favorite(s), too. And you will go looking for it/them in this book. And I’m pretty positive you will find them listed—with recipes, with interesting information and descriptive words, with pictures.
And, like me, after being assured that your favorites were not forgotten, you will read through the book and learn about all the others. It is a comprehensive book. It is a beautiful book. If you love your peppers—hot or sweet—chili head or pepper lover, cook or gardener, or a combo of all—you will be happy with this book.
It is a reference book and it is a cookbook. I know I will refer to it over and over again. It is beautiful enough to be considered a cocktail table book. It is not dull, nor is it dry: It is bursting with color and luscious and mouth-watering descriptions.
The book delves into the history of peppers, beginning in prehistoric Bolivia and continuing through their travels throughout the world, and into research in the present. You will learn pepper anatomy, and learn about their heat. There are pictures of the fruit, the flower, and the seeds. You will learn something about how to identify the different members of the capsicum family.
Photography and drawings are beautiful and varied. Pictures are clear and large enough to see details.
You will find an excellent photo for each fresh and dried pepper, along with its history, description of the plant, its heat and flavor, and how best to use it.
There is a chapter with helpful hints for growing peppers, and one for “cooking with peppers”. Very helpful to me are the instructions for drying peppers and grinding into powders and roasting them, making pepper vinegars, fermenting hot peppers, and making other pepper condiments. (I especially liked the pepper-spiced pineapple vinegar, with vinegar made from fermenting strips of pineapple skin.)
It may not seem like 40 recipes is a lot, but considering that Presilla provides a wealth of information regarding techniques I mention in the previous paragraph, potential is there for way more than forty recipes. As I read, creative thoughts were pounding and swirling around in my head! And when I counted, there were more than 50, with some recipes within recipes.
There is a decent bibliography and a thorough index. There is an invaluable page of resources, too.
wants to learn about peppers and all their various qualities. Thank you to Maricel Presilla for your thoughts, experiences, stories and for
putting this book together!