Peppers of the Americas: The Remarkable Capsicums That Forever Changed Flavor [A [Hardcover]

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

A beautiful culinary and ethnobotanical survey of the punch-packing ingredient central to today's multi-cultural palate, with 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 ofCapsicum,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.

Contents 

A Pepper Epiphany vii 

The Silent Gardeners 1 

Pepper Anatomy and Heat 13 

The Capsicum Clan 24 

Peppers into Words 41 

The World Travels of Peppers 66 

Gallery of Fresh Peppers 81 

Gallery of Dried Peppers 195 

Into the Pepper Garden 219 

Cooking with Peppers 227 

Resources 330“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’sPeppers of the Americasis al³¶