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I got excited when I saw that Maricel Pressila had written a new book, as I was familiar with some of her previous works: Her “Gran Cocina Latina: The Food of Latin America” from 2012 is awesome and almost overwhelming in its magnitude. After reading it, I knew that Pressila was an author whose works I would always devour. Her books are some of the most detailed, involved, comprehensive and descriptive works you could possibly come across. Her books are meaty and jam-packed with invaluable and trustworthy information. Her writing is solid and thoughtful and personable. When I saw the topic of this new effort is peppers, I was thrilled, and I pre-ordered a copy knowing it was a book I needed in my personal library. In all my nuanced, provocative and improvised cooking--hot and spicy or savory fruity--I am, truly am, a pepper person. The topic of this book is very important to me, and I am very aware of it and peppers' influence on me and my style of cooking--has been that way for many, many decades and will be until the day I stop eating.
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.
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About the author
This an amazing book
An accomplished author and chef, Presilla shares her experience with growing Chilies in her garden. What a treat. If you are looking for a reference book about chilies I doubt you can find something more comprehensive. I particularly like the dried chilies section since you can find them Year around.Stunning photography In the entire book.The last third of the book give some recipe ideas but not exact recipes. One of the more innovative ideas is the pepper Leaf Chimichurri.Overall a great book.
Top reviews from the United States
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- Reviewed in the United States on August 12, 2017
- Reviewed in the United States on December 28, 2022
- Reviewed in the United States on February 18, 2022
An accomplished author and chef, Presilla shares her experience with growing Chilies in her garden. What a treat. If you are looking for a reference book about chilies I doubt you can find something more comprehensive. I particularly like the dried chilies section since you can find them Year around.
Stunning photography In the entire book.
The last third of the book give some recipe ideas but not exact recipes. One of the more innovative ideas is the pepper Leaf Chimichurri.
Overall a great book.
Images in this review
- Reviewed in the United States on February 10, 2021
- Reviewed in the United States on August 4, 2018
Top reviews from other countries
- SeanReviewed in Canada on February 3, 2021
Fantastic book, great read, and very informative. A must have
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