The Complete Chile Pepper Book, by world-renowned chile experts Dave DeWitt and Paul W. Bosland, shares detailed profiles of the one hundred most popular chile varieties and include information on how to grow and cultivate them successfully, along with tips on planning, garden design, growing in containers, dealing with pests and disease, and breeding and hybridizing. Techniques for processing and preserving include canning, pickling, drying, and smoking. Eighty-five mouth-watering recipes show how to use the characteristic heat of chile peppers in beverages, sauces, appetizers, salads, soups, entrees, and desserts.
About the Author
Dave DeWitt has written or coauthored more than thirty books on peppers and has edited two magazines on the subject. Chair of the board of the New Mexico Farm and Ranch Heritage Museum, DeWitt is an adjunct associate professor at New Mexico State University. His media company, Sunbelt Shows, Inc., produces the annual National Fiery Foods & Barbecue Show.
Paul W. Bosland leads the chile pepper breeding and genetic research program at NMSU, directs the university’s Chile Pepper Institute, and serves as chairman of the annual New Mexico Chile Conference. He has released more than forty cultivated varieties, including a a habanero chile, ‘NuMex Suave,’ which retains the unique habanero flavors without the heat. He also discovered ‘Trinidad Scorpion,’ the first chile pepper to exceed 2 million Scoville heat units.
“The most definitive, interesting, and enlightening book on peppers ever penned.” —Rick Browne, Barbecue America on PBS
“Dave DeWitt and Paul Bosland know more about chiles than any pair on the planet. Whether you plan to grow your own pungent pods, or just enjoy eating them, this colorful guide is truly the complete resource. Hot times ahead!” —Cheryl and Bill Jamison, The Border Cookbook, Smoke & Spice, American Home Cooking, and The Big Book of Outdoor Cooking & Entertaining
“This book is perfect for those of us who can’t learn enough about peppers. The illustrations and recipes for cooking with chiles are a culinary delight!” —Cindy Wilkins, two-time winner of the International Chili Championship
“A nicely done work that will fit well within any culinary or gardening collection and will appeal to both the novice and the expert gardener. Recommended.” —Library Journal
“A narrow topic, you say? Not with the 100 top varieties covered and 85 convincing reasons for embracing more than just our beloved jalapenos and serranos.” —Chicago Tribune
“A must-have for chile lovers and a great gift, packed with fun chile facts, recipes, tips for growing and preserving, and a list of the top 100 chile peppers for gardeners.” —Las Cruces Sun-News
“This book will be the standard reference on chile peppers for a long time to come. I give it my three-chile rating, which translates as hot-hot-hot.” —Fresh Dirt blog