Peppers of the Americas

The Remarkable Capsicums That Forever Changed Flavor: A Cookbook

Nonfiction, Food & Drink, International, Mexican, Professional, Vegetables & Salads
Cover of the book Peppers of the Americas by Maricel E. Presilla, Potter/Ten Speed/Harmony/Rodale
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Author: Maricel E. Presilla ISBN: 9780399578939
Publisher: Potter/Ten Speed/Harmony/Rodale Publication: August 1, 2017
Imprint: Lorena Jones Books Language: English
Author: Maricel E. Presilla
ISBN: 9780399578939
Publisher: Potter/Ten Speed/Harmony/Rodale
Publication: August 1, 2017
Imprint: Lorena Jones Books
Language: English

An IACP Cookbook Award-winning survey of 200 types of peppers and more than 40 pan-Latin recipes from a three-time James Beard Award-winning author and chef-restaurateur.

From piquillos and shishitos to padrons and poblanos, the popularity of culinary peppers (and pepper-based condiments, such as Sriracha and the Korean condiment gochujang) continue to grow as more consumers try new varieties and discover the known health benefits of Capsicum, the genus to which all peppers belong. This stunning visual reference to peppers now seen on menus, in markets, and beyond, showcases nearly 200 varieties (with physical description, tasting notes, uses for cooks, and beautiful botanical portraits for each). Following the cook's gallery of varieties, more than 40 on-trend Latin recipes for spice blends, salsas, sauces, salads, vegetables, soups, and main dishes highlight the big flavors and taste-enhancing capabilities of peppers.

Winner of the 2018 International Association of Culinary Professionals (IACP) Cookbook Award for "Reference & Technical" category

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

An IACP Cookbook Award-winning survey of 200 types of peppers and more than 40 pan-Latin recipes from a three-time James Beard Award-winning author and chef-restaurateur.

From piquillos and shishitos to padrons and poblanos, the popularity of culinary peppers (and pepper-based condiments, such as Sriracha and the Korean condiment gochujang) continue to grow as more consumers try new varieties and discover the known health benefits of Capsicum, the genus to which all peppers belong. This stunning visual reference to peppers now seen on menus, in markets, and beyond, showcases nearly 200 varieties (with physical description, tasting notes, uses for cooks, and beautiful botanical portraits for each). Following the cook's gallery of varieties, more than 40 on-trend Latin recipes for spice blends, salsas, sauces, salads, vegetables, soups, and main dishes highlight the big flavors and taste-enhancing capabilities of peppers.

Winner of the 2018 International Association of Culinary Professionals (IACP) Cookbook Award for "Reference & Technical" category

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