Author: Dave DeWitt
Publisher: Timber Press (OR)
ISBN: 0881929204
Category : Cooking
Languages : en
Pages : 336
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Book Description
Chile peppers are hot--they add culinary fire to dishes from a variety of cuisines and inspire near-fanatical devotion in vegetable gardeners and collectors. 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. This gorgeously illustrated, must-have reference for pepper-obsessed gardeners and cooks.
Author: Michael Hultquist
Publisher:
ISBN: 1624145027
Category : Cooking
Languages : en
Pages : 194
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Book Description
How to make your own spice blends from dehydrated chilies, as well as how to make hot sauce leathers and extra flavourful jerky. The book also teach you fresh, new ways to utilize a dehydrator, for delicious soups, hot sauces and meals in a jar
Author: David Courtney
Publisher: University of Texas Press
ISBN: 1477312978
Category : Humor
Languages : en
Pages : 120
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Book Description
A collection of Courtney's columns from the Texas Monthly, curing the curious, exorcizing bedevilment, and orienting the disoriented, advising "on such things as: Is it wrong to wear your football team's jersey to church? When out at a dancehall, do you need to stick with the one that brung ya? Is it real Tex-Mex if it's served with a side of black beans? Can one have too many Texas-themed tattoos?"--Amazon.com.
Author: Leigh Cowart
Publisher: PublicAffairs
ISBN: 1541798023
Category : Science
Languages : en
Pages : 263
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Book Description
An exploration of why people all over the world love to engage in pain on purpose--from dominatrices, religious ascetics, and ultramarathoners to ballerinas, icy ocean bathers, and sideshow performers Masochism is sexy, human, reviled, worshipped, and can be delightfully bizarre. Deliberate and consensual pain has been with us for millennia, encompassing everyone from Black Plague flagellants to ballerinas dancing on broken bones to competitive eaters choking down hot peppers while they cry. Masochism is a part of us. It lives inside workaholics, tattoo enthusiasts, and all manner of garden variety pain-seekers. At its core, masochism is about feeling bad, then better—a phenomenon that is long overdue for a heartfelt and hilarious investigation. And Leigh Cowart would know: they are not just a researcher and science writer—they’re an inveterate, high-sensation seeking masochist. And they have a few questions: Why do people engage in masochism? What are the benefits and the costs? And what does masochism have to say about the human experience? By participating in many of these activities themselves, and through conversations with psychologists, fellow scientists, and people who seek pain for pleasure, Cowart unveils how our minds and bodies find meaning and relief in pain—a quirk in our programming that drives discipline and innovation even as it threatens to swallow us whole.
Author: Dave DeWitt
Publisher: University of New Mexico Press
ISBN: 0826361811
Category : Cooking
Languages : en
Pages : 369
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Book Description
For more than ten thousand years, humans have been fascinated by a seemingly innocuous plant with bright-colored fruits that bite back when bitten. Ancient New World cultures from Mexico to South America combined these pungent pods with every conceivable meat and vegetable, as evident from archaeological finds, Indian artifacts, botanical observations, and studies of the cooking methods of the modern descendants of the Incas, Mayas, and Aztecs. In Chile Peppers: A Global History, Dave DeWitt, a world expert on chiles, travels from New Mexico across the Americas, Europe, Africa, and Asia chronicling the history, mystery, and mythology of chiles around the world and their abundant uses in seventy mouth-tingling recipes.
Author: Michael Hultquist
Publisher: Page Street Publishing
ISBN: 1624146392
Category : Cooking
Languages : en
Pages : 196
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Book Description
Spice-Packed Dishes for Sizzling Flavor at Every Meal Calling all chiliheads! Become a master of spice with these 75 easy recipes for big, bold flavor. Mike Hultquist, creator of the blog Chili Pepper Madness and author of The Spicy Dehydrator Cookbook, takes you head first into the wide world of all things spicy. Explore peppers, like poblanos, jalapeños and cayennes, along with spice blends, hot sauces and more. As you cook your way through exciting, spice-rich cuisines like Mexican, Italian and Indian, you’ll discover how simple it is to layer pepper varieties and spices for incredible depth of flavor. Learn how to achieve just the right amount of zing, whether mild, medium or sizzling. For a memorable meal that’s low on heat, try Sweet-Chili Glazed Bacon-Wrapped Pork Tenderloin, which mixes sweet red pepper jam with your favorite hot sauce. Bring it up a notch with Shrimp in Fiery Chipotle-Tequila Sauce, which blends deep chipotle flavor with a kick of serrano pepper. If it’s mouth-numbing spice you’re after, go for the All-the-Way Arrabiata, a satisfying pasta dish amped up with pepper infused olive oil and whole ghost peppers. With stews for your slow cooker, burgers for the grill, and eggs for the skillet, it’s easy to enjoy an amazing array of spicy dishes, all day, every day.
Author: Sandra Dallas
Publisher: Macmillan
ISBN: 9780312320263
Category : Fiction
Languages : en
Pages : 308
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Book Description
Life may have been hard on Addie French, but when she meets friendless Emma Roby on a train, all her protective instincts emerge. With Dallas's trademark humor, charm, and pathos, "The Chili Queen" will satisfy anyone who has ever longed for happiness.
Author: Heather Arndt Anderson
Publisher: Reaktion Books
ISBN: 1780236352
Category : Cooking
Languages : en
Pages : 152
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Book Description
This book tells the story of the spicy berry's rise to prominence, showing that it was cultivated and venerated by the ancient people of Mesoamerica for millennia before Spanish explorers brought it back to Europe. It traces the chilli's spread along trading routes to every corner of the globe, and explores the many important spiritual and cultural links that we have formed with it, from its use as an aphrodisiac to, in more modern times, an especially masochistic kind of eating competition. Ultimately, the author uses the chili to tell a larger story of global trade, showing how the spread of spicy cuisine can tell us much about the global exchange--and sometimes domination--of culture.
Author: Sandor Ellix Katz
Publisher: Chelsea Green Publishing
ISBN: 1603586288
Category : Cooking
Languages : en
Pages : 322
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Book Description
Fermentation is an ancient way of preserving food as an aid to digestion, but the centralization of modern foods has made it less popular. Katz introduces a new generation to the flavors and health benefits of fermented foods. Since the first publication of the title in 2003 he has offered a fresh perspective through a continued exploration of world food traditions, and this revised edition benefits from his enthusiasm and travels.
Author: Nirala Ramchiary
Publisher: Springer
ISBN: 3319972170
Category : Science
Languages : en
Pages : 244
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Book Description
This book contains complete information on Capsicum genetic resources, diversity, evolution, history and advances in capsicum improvement from classical breeding to whole genome sequencing, genomics, databases and its impact on next generation pepper breeding. Capsicum is one of the most important Solanaceae crops grown worldwide as vegetables and spices. Due to its high economic value and to meet the demands of enormous population growth amid biotic and abiotic stresses, there has been an ongoing breeding program utilizing available genetic resources with desired traits to increase the sustainable productivity of this crop for several decades. However, the precision breeding of this crop for desired traits only started with the advent of molecular markers. The recent advances in high-throughput genome sequencing technologies helped in the quick decoding of transcriptome, epigenome, nuclear and organeller genomes, thereby enhancing our understanding of the structure and function of the Capsicum genome, and helping in genomics assisted breeding. These advanced technologies coupled with conventional mapping have greatly contributed towards dissection and manipulation of economically important traits more precisely and made less time consuming.
