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Table Of Contents

ABOUT CHILES
TOP HUNDRED (OR SO) CHILE PEPPERS FOR THE GARDEN
CAPSICUM CULTIVATION
PROCESSING AND PRESERVATION
COOKING WITH CHILE PEPPERS
ACKNOWLEDGMENTS
PREFACE
About Chiles
DOMESTICATION AND DISPERSION
Top Hundred (or So) Chile Peppers for the Garden
CAPSICUM PUBESCENS
CAPSICUM FRUTESCENS
CAPSICUM BACCATUM
Capsicum baccatum
CAPSICUM CHINENSE
Capsicum chinense
PLANNING THE CROP
GARDEN DESIGN
COMPOSTING
SOIL AND GARDEN PREPARATION
SEEDS AND SEEDLINGS
THE GROWTH CYCLE
CONTAINER CULTIVATION
DISEASES AND PESTS
BREEDING AND HYBRIDIZATION
CAPSAICIN AND THE QUEST FOR THE WORLD’S HOTTEST PEPPER
Processing and Preservation
PROCESSING AND FREEZING FRESH CHILES
CANNING AND PICKLING
DRYING, SMOKING, POWDERS, AND SPICE BLENDS
CREATIVE PRESERVATION
Cooking with Chile Peppers
Resources
Glossary of Specialized Chile Pepper Terms
Selected Bibliography
Index
P. 1
The Complete Chile Pepper Book; A Gardener's Guide to Choosing, Growing, Preserving, and Cooking

The Complete Chile Pepper Book; A Gardener's Guide to Choosing, Growing, Preserving, and Cooking

Ratings:

4.72

(18)
|Views: 2,213|Likes:
Published by Workman Publishing
Chile peppers are hot — in every sense of the word. They add culinary fire to thousands of dishes from a variety of cuisines and inspire near-fanatical devotion in those who have succumbed to their incendiary charms. In this comprehensive book, world chile experts Dave DeWitt and Paul W. Bosland have assembled all the information that anyone with an interest in chile peppers could ever hope to find.Detailed profiles of the 100 most popular chile varieties include information on how to grow chiles; how to diagnose and remedy problems, pests, and diseases; and post-harvest processing and preservation.The book culminates in 85 mouth-watering recipes that make brilliant use of both the characteristic heat of chile peppers and of their more subtle flavor qualities.Want to know what the hottest chile pepper in the world is? You'll find it in the fascinating story of 'Bhut Jolokia', acknowledged by Guinness World Records as the fieriest chile on earth. Confused aboutthe identity of those chile peppers you bought? The authors' clear photographs and precise descriptionswill clear up the mystery. The Complete Chile Pepper Book is the only guide to chiles you'll everneed. It's a scorcher.Visit the authors' Web site, www.fiery-foods.com, for recipes, articles, and more information on chile peppers.
Chile peppers are hot — in every sense of the word. They add culinary fire to thousands of dishes from a variety of cuisines and inspire near-fanatical devotion in those who have succumbed to their incendiary charms. In this comprehensive book, world chile experts Dave DeWitt and Paul W. Bosland have assembled all the information that anyone with an interest in chile peppers could ever hope to find.Detailed profiles of the 100 most popular chile varieties include information on how to grow chiles; how to diagnose and remedy problems, pests, and diseases; and post-harvest processing and preservation.The book culminates in 85 mouth-watering recipes that make brilliant use of both the characteristic heat of chile peppers and of their more subtle flavor qualities.Want to know what the hottest chile pepper in the world is? You'll find it in the fascinating story of 'Bhut Jolokia', acknowledged by Guinness World Records as the fieriest chile on earth. Confused aboutthe identity of those chile peppers you bought? The authors' clear photographs and precise descriptionswill clear up the mystery. The Complete Chile Pepper Book is the only guide to chiles you'll everneed. It's a scorcher.Visit the authors' Web site, www.fiery-foods.com, for recipes, articles, and more information on chile peppers.

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Publish date: Sep 1, 2009
Added to Scribd: Feb 03, 2011
Copyright:Traditional Copyright: All rights reservedISBN:9781604691399
List Price: $2.99

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nicolaerricotenaglia reviewed this
Rated 5/5
Excellent book! It's hard to know where to begin writing about The Complete Chile Pepper Book by Dave DeWitt as it wears many hats. It discusses the history of various strains, recipes, and cultivation/gardening with great results. You'd be hard pressed to find a book that is at the same time as readable and informative as this. Everything from the information contained to the photography is top notch. I've used its tips for both cooking and gardening and have recommended it to other pepper lovers I come into contact with. This is for the serious pepper lover and gardeners wishing for more knowledge on peppers. If someone thinks they fall into that category they should definitely give this a look.
ekl1773 reviewed this
This book is not for the dabbler. It is not for the light-hearted or those intolerant of spicy food. Unfortunately, it is also not for those who wish to peruse a quick read with easy-to-find information, organized in a user-friendly manner.It is clear from even a page or two of reading that the authors are incredibly well-informed about their chosen topics. From the background sections on history and cultivation of chile peppers, to the in-depth scientific analysis of "the quest for the world's hottest pepper," the depth of knowledge here is immediately obvious. However, it is not particularly well-organized or easy to find a specific piece of information.As a book for those who are already well-informed about chile peppers in general, and who seek to take their knowledge to the next level, this book is the place to go. However, if you are seeking a place to start from without immediately delving into chemistry, cultivation science, and the precise botanical classification of every species of Chile Pepper known to humanity, I would start elsewhere.-Review written by Dan, to whom I gave this book as a birthday present
jhedlund_7 reviewed this
Rated 5/5
Everything you ever wanted to know about chile peppers coupled with sumptuous photography. First, you learn about the top 100 (yes, you read that number correctly) peppers to grow in the garden. Next up is the proper cultivation, from hydroponic, to in the ground, to containers, for the various types of peppers. Finally - gloriously - come the recipes. Here is where the book really shines. Not only are there the expected recipes for using peppers in foods, but there are also recipes for canning, pickling, drying, smoking and even making custom chile powder blends. Now, if you'll excuse me, I'm off to go get ingredients for the Kahlua, Ancho and Chocolate Fondue...
dromjohn reviewed this
Reserving the review of the gardening portion, 2/3 of the book, till I read it. (It is next in my queue), 1/3 of this is also a cookbook. Nice food porn, with a wide variety of courses and styles, The Complete Chile Pepper Book is a quality acquisition for non-gardeners. With Early Reviewers recipe books, I make at least five recipes, usually chosen randomly. The first of the five has been made.White Chocolate Ancho Chile Ice Cream, p.311, by Susy Dayton, former pastry chef of Santa Fe's Coyote Cafe. Superb. Pairs very well with a Dogfish 60-minute Pale Ale clone. Double the recipe for our ice-cream maker.
lorax_1 reviewed this
Rated 5/5
The Complete Chile Pepper Book is likely to remain the definitive work on chile peppers for a long time to come. The book is divided into three sections: an introduction and description of various types of chiles, a detailed guide to growing chiles, and a section on preserving and cooking with chiles. The entire book is beautifully produced and clearly written and will be a useful reference for anyone interested in these wonderful vegetables.The first section classifies chiles by species; after an initial introduction to each of the five species of peppers, some of the more popular or common varieties of each are discussed. Appropriately, the bulk of this section is devoted to the most widespread species (C. annum) but the more unfamiliar species are not neglected; any chilehead should find new varieties to grow or seek out at the market from this section. I was pleased to see the Oaxacan manzano peppers that I get at the local Mexican market, and have never seen anywhere else, discussed here.I personally found the second section on growing chiles to be the most useful; it assumes some basic gardening experience, and does not discuss which varieties are well-suited for different climates, but after an initial discussion of different gardening strategies for peppers and general advice on soil composition and watering strategies it provides a comprehensive guide to potential problems with peppers and their remedies. While this guide is suitable for casual gardeners it does not stop there, including suggestions for creating new hybrid strains of peppers through hand-pollination! I will certainly refer to this section of the book on a regular basis in my continuing attempts to grow more peppers.The first part of the final section of the book discusses preserving peppers, ranging from methods as simple as drying or freezing to elaborate canning (requiring a pressure canner, as peppers are low-acid) and candying recipes. I now have a jar of my own Thai hot peppers pickling in the back of my cupboard, waiting to be ready to use. Finally, the recipes making up the last third of the book were a bit of a disappointment for me; someone coming to this book from a gardening rather than a culinary perspective would certainly find much to like here, but considered purely as a cookbook there are better options. Each recipe is illustrated, and they are clearly-written; they just aren't very exciting. (However, I've spent long enough in the Southwest that the idea of chiles in chocolate-based desserts is no longer new, or even novel enough to be noticeable, so my calibrations on this front may differ from that of the average reader.) While there are some potential gems that I have bookmarked to try, there was less attention paid to recipes to showcase a particular variety of pepper than I would have hoped, and most of the foods were those that, even if they were influenced by cuisines traditionally heavy on spices, would appeal to a fairly conventional "American" palate -- tandoori chicken, fish tacos, and the like. This section is not a net negative, but it's not reason enough to buy the book on its own.Overall I recommend this book very highly.
constantreader23 reviewed this
Rated 5/5
As an amateur gardener, avid cook and, most importantly, a spicy food aficionado, this book really has it all for me. Reading this late in November made me ready to pull out the seed catalogues and start preparing for spring. The authors provide a wealth of information on the subject of chili peppers. The first portion of the book is devoted to gardening. Without turning into a general gardening book, enough basic information is covered to assist the new gardener. I especially appreciated the in-depth description of pepper varieties, both for spring gardening choices, but also for produce shopping.In addition to a lot of great gardening information and inspirational photography, it provides botanical information, as well. The graphics and charts really contribute to the very readable quality of this book.But, my favorite part of the book is the recipe section. A number of easy, unusual recipes are included. The pepper infused vodka is so superior to anything you can buy at the store and was a huge hit at Thanksgiving when I used it to make my marinated cherry tomato appetizer! I brought the Double Trouble chocolate truffles to a party and they were the focus of conversation while they lasted! My family’s favorites, so far, are Pasta with Green Chile Pesto and Thai Chile and Artichoke Pasta. But, I have a lot more on my list to try. In addition to recipes, a lot of good information is provided on preservation, including candied peppers, salt substitutes, pickling and canning. A comprehensive glossary, bibliography and resource list provide even more information.I appreciate having a book in my collection that covers all aspects of peppers. I know where to turn now for gardening questions, and, of course, really interesting recipes!
bruce_krafft_1 reviewed this
Rated 5/5
If you are a chile lover this book is for you, even if you don't plan on growing any. The first part of the book is very complete with about everything you could ever want to know about growing chile peppers, even going into depth on the various kinds of mulches. It even has a section on chile bonsai. Never had a garden? No problem. You will find information on everything from planning, planting and even disease and pest control. Already a gardener and want to know more? How about grafting or hybridization? Want to try growing your peppers using hydroponics? It's covered in this book. makes us wish that we had a sunny spot to grow chiles, maybe a hosta chile cross breed? I know probably not. Thank goodness for community supported ag! We will have to put our order in now for lots of peppers!Have you ever thought about juicing your hot bounty? Not only is there a section on using your juicer there is even a chart giving you juicing results which lets you know about how many chiles you will need for however much juice you want, and it lets you know how hot it will be. Or maybe you want to make your own chipotles?. There are recipes for chutneys, flavored oils, and even candied capsicums along with the more usual hot and spicy dishes and they are all accompanied by beautiful photographs that make you want to get into the kitchen and cook.
squeakychu reviewed this
Rated 5/5
This is the most comprehensive chile pepper book I’ve seen. It caught my favor right away because it had a picture and description of the malagueta pepper, a small chile pepper that grows wild in Brazil and a species which a friend of ours gathered and brought to us as a present from his country. It was fun to find this chile pepper in the pages of my book!Since I’ve always loved to grow a variety of hot peppers in my garden, I truly love the comprehensive advice in the gardening section. I can’t guarantee I’ll use all the advice, but I’ll sure check back to see what I’ve been doing wrong with my pepper plants in the past. There is a section that has diseases and pests, which I hope only to see in the book and never on my plants.The pictures are fabulous. One section of the book names the top 100 chile peppers for the garden. It’s very easy to identify the different species of chile peppers from those large, clear, and colorful photographs.For any food connoisseur, you’ll be delighted to know that there are about 100 pages of mouth-watering recipes, each with a huge photograph to show you what it is you’ll be making. The flavor, I’m afraid, you’ll have to taste yourself.At the back of the book is an extensive bibliography, glossary and list of resources. I can’t imagine any chile pepper lover who would not be able to find the answer to his question about this spicy vegetable in this book or be directed from it to the appropriate resource.There are only two quite minor things I did not like about this book. One was that the type seemed a bit small. That may be my aging eyes, though. The other thing was that I received my copy of this book in November – just as the last of my chile pepper plants died off from the cold. Now I’ll have to wait until the spring to do more chile pepper gardening as I don’t have anywhere to grow these plants inside my house.
sgump_2 reviewed this
Indeed, Dave DeWitt and Paul W. Bosland's *The Complete Chile Pepper Book* (Timber Press, 2009) is a beautifully produced book. It is part horticulture book (with descriptions and color photographs of scores of *Capsicum* varieties to grow in a garden [or in a container] and extensive notes on cultivation), part cookbook (with tips and recipes for freezing, canning, pickling, drying, smoking, and using fresh chile peppers in all types of food, from beverages and appetizers to desserts: the "Double Trouble Chocolate Truffles" on p. 308, with baking chocolate, white chocolate, ground New Mexican red chile, ground cinnamon, sweetened condensed milk, and chopped pine nuts [or pecans], look quite delicious). Inspired by this book, I sprinkled a dash of ground ancho chile powder (that I'd purchased, alas, not from peppers that I'd grown, dried, and ground myself) into a mug of hot chocolate this afternoon: quite delicious. The recipes, all beautifully photographed, certainly do seem inviting; but the material on processing and preserving chiles (making spice rubs, chile vinegars, chile oils, and even more exciting and exotic condiments and the like) brings this book up a notch, at least as far as its usefulness and interest go as a cookbook.The cultivation materials (roughly the first half of the book) seem quite thorough and, therefore, useful. Description of both how chiles are grown on a commercial scale as well as how they can be grown effectively at home are included--also with numerous color photographs. The authors don't ignore ornamental peppers and also include a (truly fascinating) section on bonsai chiles (though none of the photographs show the bonsai with fruit). Come winter, I'll be carefully reading this material--in anticipation for spring and summer (and the subsequent bounty of chiles that I hope to have in my garden).The volume concludes with a list of resources (for example, for seeds and plants--for folks located both in North America and Europe), a lengthy glossary of chile pepper-related terms, a selected bibliography (organized categorically), and a thorough-looking index.I'm not sure it's an official series, but Timber Press has also released *The Complete Book of Garlic* (by Ted Jordan Meredith, 2008): That book has different dimensions (it's taller and a bit narrower) and, although also beautifully produced (with score upon score of color photographs), focuses entirely on the horticultural side (that is, there's no cookbook component).Anyway, back to *The Complete Chile Pepper Book*: a blurb on the front dustcover (by Rick Browne, host of a PBS show [according to his attribution]) describes the book as "The most definitive, interesting, and enlightening book on peppers ever penned." I'll admit that my library of chile-related books is quite limited (the only other volume I own is James Campbell's *Mr. Chilehead: Adventures in the Taste of Pain* [ECW Press, 2003], which is a different type of chile book)--but I'll definitely agree that the DeWitt and Bosland book appears definitive, interesting, and enlightening. I'm certainly happy to have received this book via the Early Reviewers program and to be able to count it among my collection of food-related volumes.
shawnmarie_1 reviewed this
Rated 5/5
I got this book as part of the Early Reviewer's program and WOW am I impressed!!!As a gardener, I enjoyed the opening section on growing chili peppers. It didn't contain new information for me, but it was very nice to have all the growing info in one place rather than scattered throughout my many books. The second section of this book is devoted to harvesting and processing the peppers you grow - including sections on pickling which is one of our favorite activities. Some of this information - especially the section on chili powder - was new to me and really interesting to read. I appreciate the fact that the pickling recipes specifically tell you that advance preparation is needed. Often I find myself with a glut of produce and no time to process it, so if I need to plan to pickle things it is good to know this ahead of time.The last section is for using the peppers and pepper products you have on hand. Most of the recipes are simple to prepare and have limited ingredients which is nice. Our first recipe is definitely going to be the Onion-Beer Tri-Tip Roast which sounds amazing.Beautiful color photographs adorn this entire book and make this truly a joy to read. Each recipe is photographed which helps get those taste buds moving.This book is truly a must have for chili-heads who garden and preserve. I only wish someone would make one of these for each fruit and vegetable we grow. It'd be a great series.

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