The Great Chile Book

Average customer rating:

The Great Chile Book

Outstanding PHOTO/REFERENCE/GUIDE Book

Almost everything you wanted to know....

Plenty of recipes.....

Essential kitchen equipment

The Great Chile Book
Mark Charles Miller
Manufacturer: Ten Speed Press
ProductGroup: Book
Binding: Paperback

General | Baking | Cooking, Food & Wine | Subjects | Books
Herbs, Spices & Condiments | Cooking by Ingredient | Cooking, Food & Wine | Subjects | Books
General | Cooking, Food & Wine | Subjects | Books
European | European | Regional & International | Cooking, Food & Wine | Subjects | Books
Similar Items:

The Great Salsa Book

The Chile Pepper Encyclopedia: Everything You'll Ever Need To Know About Hot Peppers, With More Than 100 Recipes

Coyote Cafe

Tamales Tamales

The Whole Chile Pepper Book

ASIN: 0898154286

Customer Reviews:

The Great Chile Book.......2006-11-10

I was delighted when I discovered this jewel on Amazon. Now this book is is my kitchen, as a bible. I must admit that I am some sort of capsaicin addict and my oppinion is not objective.

Outstanding PHOTO/REFERENCE/GUIDE Book.......2005-06-26

I'll tell you what this great little book IS.....not what it isn't.

1.....This GUIDE BOOK rates each chili with a 1-10 temperature scale. Thank you, Mark Miller!!! Why didn't someone do this a long time ago? (In a neat, concise format, that is.) Did you know that bell peppers have a rating of zero? Poblanos rate a 3.....jalapenos a 5.5.....and those smokin' habaneros top the charts with a big fat 10!

2.....This PICTURE BOOK beautifully portrays every chili, both fresh and dried, with a bright, colorful, professional photo. I've taken this book grocery shopping to help identify the type of chile I'm buying because grocers don't always give us a name.

3.....This REFERENCE BOOK is an essential guide to identifying chilis...something every cook needs. At a glance the reader sees why Peruvian peppers aren't the best choice for filling with chorizo and rice. We must know what a habanero looks like (and why it doesn't belong in the tossed salad, or in the soup, or the casserole...or almost anything else). This book identifies all the choices that won't scald your tongue...and also those that might.

4.....This INFORMATIVE BOOK offers history, guidance, personal experience and opinion. Lay this on your coffee table to educate your friends and to inspire some "hot conversation." Everyone has a good pepper story to tell........"You think jalapenos are hot? Let me tell you about the time when..."

5.....As an ADDED BONUS...some great basic/authentic recipes are included. Mango-habanero sauce (So that's where those trouble-makers go!)..... guajillo salsa..... chipotles in adobe sauce..... mole amarillo..... spicy grilled shrimp and melon salad..... pipian rojo..... a total of seventeen wonderful recipes.

Mark Miller urges the cook to focus on the flavor and not the heat...ha ha ha. Well, he's probably not kidding, since he's worked with chiles for over 30 years. Maybe I can focus on the flavor of everything below a 7 on the heat scale, and there are many of those to choose from. Because of this book, I can now discuss the merits of poblanos versus those of anaheims, and I can identify any "capsicum" in the world if that need arises. I can definitely choose with confidence from the produce section. All in all, "The Great Chile Book" offers ACCESSIBLE and VALUABLE information that every cook needs to know.

Almost everything you wanted to know...........2004-07-04

Salsa anyone? THE GREAT SALSA BOOK by Mark Miller is all about salsa. If he wanted to be cute, he could have titled his book, "Everything you wanted to know..." and not have been far off the mark. Miller's book includes over one hundred pages of salsa recipes: Tomato and Tomatillo salsas; Chile salsas; Topical salsas (Tropical mango salsa and Mango mash); Fruit salsas (Apple Pasado Salsa, Moroccan Date Salsa; Corn and Bean salsas; Nut, seed and herb salsas; and plenty of other exotic salsas. So you see, salsa isn't just that stuff you get at the Taco bar.

As I am trying to eat more vegetables, I find the `Grilled Vegetable Salsa' with chiles, eggplants, shiake mushrooms, zucchini squash, and asparagus, most appealing. Or, if you want something sweet as well as colorful, try is the sweet potato and pecan salsa with maple syrup and cranberries. Miller includes color photos of all his prepared dishes. This is truly a great salsa book.

Plenty of recipes............2004-07-04

The GREAT CHILE BOOK by Mark Miller is not nearly as great as his SALSA BOOK. Miller includes many colorful photos of chiles, but this book is no encyclopedia. Furthermore, although I found the book interesting, I also found it difficult to use. He divides the text into `fresh chiles' and `dried chiles' followed by a few pages of recipes, but rather than see the same chile shown over and over on several different pages in it's green, red, fresh and dried stages, I would have preferred to have seen various peppers in the same family clustered together so that I could learn to distinguish among them. In his brief overview he explains the origins of the chile pepper -- that it is not in the family that produces the black peppercorn (piper nigrum) but rather all chiles are descended from a South American plant that was dispersed by birds and then cultivated and spread further by humans.

Miller's recipe section, which he describes as a good cross-section of various chile dishes, includes one for Jalepeno ketchup. Now that should wake up any hot dog!! Most interesting, however, is the recipe for Mole Roja, from the Oaxaca and Puebla area of Mexico known as the `Land of the Seven Moles.' Miller explains that some moles contain no chocolate (this one does, however, as well as dried plums or cherries to enhance the flavor of the ancho and mulatto chile peppers). Mole Roja is best served with fowl such as turkey. So, try this instead of cranberry sauce next Thanksgiving!

Essential kitchen equipment.......2001-03-01

The definitive guide to identifying chile peppers, this book is conveniently divided into sections on dried and fresh peppers. Beware - this is NOT a recipe book (although a few more recipes would be nice), nor does it contain more than brief instructions on preparing and using chile peppers. However, with bright colour photographs, taste descriptions, and a clear and accurate guide to hotness from bell pepper (0) to habanero (10), this book is essential kitchen equipment for those who like their cooking fiery.

The Chile Pepper Encyclopedia: Everything You'll Ever Need To Know About Hot Peppers, With More Than 100 Recipes

Average customer rating:

Decent book, but not what I would call an Encyclopedia
From a gourmet cook by hobby, and former Educator
Worth a read.....
Book should be called the History of Peppers, With Receipes!
Slightly exaggerated claim.....

The Chile Pepper Encyclopedia: Everything You'll Ever Need To Know About Hot Peppers, With More Than 100 Recipes
Dave Dewitt
Manufacturer: William Morrow Cookbooks
ProductGroup: Book
Binding: Paperback

General | Baking | Cooking, Food & Wine | Subjects | Books

General | Cooking, Food & Wine | Subjects | Books

Reference | Cooking, Food & Wine | Subjects | Books

Vegetables | Vegetables & Vegetarian | Cooking, Food & Wine | Subjects | Books

Cooking | Encyclopedias | Reference | Subjects | Books
Similar Items:

ASIN: 0688156118

Book Description

The Chile Pepper Encyclopedia has the answer to just about any question one could ask about chile peppers. Which chiles are the hottest? What country did the first chile plants come from? What popular brand of dandruff shampoo is made with chile peppers? Can chiles really be used to cure headaches? Even the most devoted "chile-heads" will be satisfied. The encyclopedia is researched and written by Dave Dewitt, the country's foremost expert on hot and spicy foods and longtime editor-in-chief of Chile Pepper magazine.

In addition to entries on chile species, culture, terminology, and agriculture, the encyclopedia includes more than one hundred fiery recipes like Madras Fried Chile Fritters from India and Jamaican Jerk Chicken Wings are sure to please any hot-and-spicy food lover. Black and white drawings and photographs, charts, and graphs appear throughout, and an eight page insert includes color photographs of dozens of varieties of chiles, invaluable for identification. The Chile Pepper Encyclopedia is an indispensable sourcebook for chile aficionados, gardeners, cooks, and anyone else who has a burning interest in fiery foods.

Customer Reviews:

Decent book, but not what I would call an Encyclopedia.......2007-01-09

I purchased this book with hopes of having some detailed information and color pictures of about most of the major types of peppers out there. That is not in this book.

As a book goes, it's a fairly decent book, plenty of interesting information about peppers, recipes, information about different types, South American cultures and so on, but the photos are only black and white, and no detailed photos of peppers or plants are in the book. I think that calling it an encyclopedia was a misnomer.

From a gourmet cook by hobby, and former Educator.......2007-01-07

I returned this book to Amazon, because there were no color pictures of any of the myriad hot peppers discussed therein. There is no real way to identify a particular type of pepper with only a black and white drawing/photo.

As someone who taught school from elementary to university level, I can say that learners, especially me, would greatly benefit by viewing color photos of the various hot peppers discussed in this publication.

Worth a read............2005-09-20

This is truly an encyclopedia, giving more detail and history than most folks would ever want to know about the chili pepper. For the chili-head, though, it is must have knowledge. I enjoyed it.

Book should be called the History of Peppers, With Receipes!.......2004-10-19

This books gives a history of peppers, not a cooking encyclopedia. I think the editors realized this so they threw in receipes as an after thought. When I first opened opened up the book I anticipating to see titles of chapters on different kinds of peppers, preparation, growing, cooking techniques etc...instead i got a history of several species of peppers that frankly didnt interest me.
I guess I will have to write a true pepper cooking encyclopedia book myself.

Slightly exaggerated claim............2004-07-04

The CHILE PEPPER ENCYCLOPEDIA by Dave DeWitt, should be an encyclopedia, right? I picture an encyclopedia about peppers as a comprehensive book with many sections each illustrated with a colorful photo of the subject. That is not the case with this book, however. DeWitt's encyclopedia is yet another cookbook. He included many recipes which he has organized origin not by dish, or type of pepper.

For example, "A" is for Africa and African dishes such as "South African Hot Lamb Curry" which include American peppers and probably originated with natives from India using British lamb. "A" contains a section on `Aji' peppers (of interest to me), but I did not find the Aji pepper I grow in my garden and want to know more about (Aji Colorado). From Africa, we move onto Amazonia, which digresses into African slaves and Catholic saints.

Book Description

Improve circulation
Fight the common cold
Aid digestion
Speed up metabolism
Lower cholesterol
Relieve pain

Millions of fans enjoy the zesty, spicy flavors of chile peppers without knowing the many health benefits they offer. Now the authors of The Healing Powers of Peppers engage us with a wealth of scientific and medical information, including personal testimonies about the wondrous and healthful advantages of chile pepper living. In fact, they show us that many cultures have known about pepper power for quite some time and catalog dozens of medicinal recipes for a surprising number of aches and pains.
Peppered throughout this fact-filled book are interesting and quirky bits of trivia about the world of peppers. The authors have also included a tasty selection of hot and healthy recipes for better health and living.

Barbeque Inferno: Cooking With Chile Peppers on the Grill

Average customer rating:

Barbeque Inferno: Cooking With Chile Peppers on the Grill
Dave Dewitt , and Nancy Gerlach
Manufacturer: Ten Speed Press
ProductGroup: Book
Binding: Paperback

General | Cooking, Food & Wine | Subjects | Books

Barbecuing & Grilling | Outdoor Cooking | Cooking, Food & Wine | Subjects | Books

General | Outdoor Cooking | Cooking, Food & Wine | Subjects | Books

Special Appliances | Cooking, Food & Wine | Subjects | Books
Similar Items:

ASIN: 1580081541

Chile Peppers (Brooklyn Botanic Garden All-Region Guide)

Average customer rating:

Okay, but not about growing peppers per se.....

Chile Peppers (Brooklyn Botanic Garden All-Region Guide)
Brooklyn Botanic Garden
Manufacturer: Brooklyn Botanic Garden
ProductGroup: Book
Binding: Paperback

Vegetables | Vegetables & Vegetarian | Cooking, Food & Wine | Subjects | Books

Fruit | Gardening & Horticulture | Home & Garden | Subjects | Books

General | Gardening & Horticulture | Home & Garden | Subjects | Books

Vegetables | Gardening & Horticulture | Home & Garden | Subjects | Books

ASIN: 1889538132

Book Description

Some of the foremost horticulture and food experts in America have joined forces to produce the first chile pepper book specifically for gardeners. This indispensable guide teaches the history of the chile, the science behind their heat, why people keep coming back for more, and the remedies used to cure the diseases and pests afflicting chile pepper plants. Amateur and experienced gardeners alike will learn to grow many different varieties, indoors and out, and will be able to cook up a fiery feast using their homegrown chiles. The beautiful color photographs make species identification easy, and the list of seed retailers is a handy reference for every gardener.

Customer Reviews:

Okay, but not about growing peppers per se............2005-05-04

I bought this book used because I wanted to compare the BBG CHILE PEPPER book with other pepper books and the price was right. I have a confession. I never eat peppers. I can grow anything that smacks of capsicum, but I don't even like the smell of green peppers on pizza. Okay, I make chili and do it the right way with several tablespoons of ground chili pepper, and I eat plenty of Asian food including various dishes with pepper, and I love Salsa, but I avoid items on the menu with the little chili pepper (Szechewan, "hot" Thai) and I no longer eat Black Pepper because it makes me sneeze. My son-in-law pops whole peppers in his mouth - right off the plant, and the hotter the better. He scoffs at Scoville units, and he's teaching the bolder of my granddaughters to engage in the same crass behavior. I know that Capsicum helps relieve pain, so he should feel no pain this summer. I prefer my Capsicum in tablet form or as an ointment.

I grow peppers because they are so pretty and easy to grow. I place them in clay pots and line the driveway. I take the tall purple and black varieties and lace the perennial beds. I use them as the "fill" in potted arrangements. Peppers make great accent plants, and they can handle drought in hot summer. In fact, they love drought. Apparently, the more drought the better the pepper. The BBG CHILE PEPPERS monograph includes a section on growing `Small Chiles and Ornamentals', but it's very short, lacks photos and is not terribly helpful for those who would like to enhance their garden plots. I found Rosilind Creasy's EDIBLE PEPPER GARDEN more helpful.

The BBG CHILE PEPPER book is filled with recipes for main dishes, pepper dishes and salsas and vinegars, and shows you how roasted peppers should look before you whip them into a salsa.

I like the book because it is short and to the point with lots of photos. As a gardener, I find it more cook book than anything else, although it includes the inevitable section on pests and diseases. I am always puzzled by this, because the least of my concerns with peppers are pests and diseases. In fact pepper can be used as an insect deterrant.

Average customer rating:

The Hot Empire of Chile
Kent Paterson
Manufacturer: Bilingual Pr (Bilrp)
ProductGroup: Book
Binding: Hardcover

General | Biographies & Memoirs | Subjects | Books

Business | Professionals & Academics | Biographies & Memoirs | Subjects | Books

General | Industries & Professions | Business & Investing | Subjects | Books
ASIN: 0927534916

Too Many Chiles!: From Sowing to Savoring : More Than 75 Recipes for Preparing and Preserving Your Peper Harvest (Cookbooks and Restaurant Guides)

Average customer rating:

The title says it all...
Pck a Pepper
Pepper pot
Nice little book......

Too Many Chiles!: From Sowing to Savoring : More Than 75 Recipes for Preparing and Preserving Your Peper Harvest (Cookbooks and Restaurant Guides)
Dave Dewitt , Nancy Gerlach , and Jeffrey Gerlach
Manufacturer: Golden West Publishers (AZ)
ProductGroup: Book
Binding: Plastic Comb

General | Cooking, Food & Wine | Subjects | Books

Reference | Cooking, Food & Wine | Subjects | Books

ASIN: 1885590881

Customer Reviews:

The title says it all..........2007-04-11

I agree with other reviewers - great recipes for preserving your excess pods. I don't think the authors ever intended that this would be 'the definitive' guide, more a book of ideas to get you started. For the price I don't think you could find a better book anywhere covering this subject matter!

I recommend this book to anyone who is or isn't a chilehead as I'm sure both will enjoy its contents. Dave Dewitt is an excellent author who knows his subject very well.

Pck a Pepper.......2005-08-14

Lots of good recipes.
Lots of good ways to store for future use.
Too generic in the use of names of the peppers which should be used in each recipe. Why use "New Mexico" or "Hot" instead of the variety you are actually proposing?
I would reccomend to anyone who is not a pepper freak...

Pepper pot.......2005-07-25

This is a short sweet dip into the world of peppers...not a definitive work by any stretch of the imagination. It's great for a gift or for a taste of pepper mania. Believe it or not, there are those who do not have a passion for peppers--this is the book for them. However, for the serious pepper freak or gardner, I suggest Dewitt's Encyclopedia of Peppers or The Spicy Food Lover's Bible. Both are excellent resources. Dewitt is one of the world's foremost authorities on the subject of peppers so any of his more extensive works are a benefit.

Nice little book.............2004-07-04

I'm still trying to find the definitive pepper book, and TOO MANY PEPPERS by Dave De Witt is not that book. I began growing hot peppers this season, and would like to find a book a step up from the EDIBLE PEPPER GARDEN by Rosalind Creasy which although an interesting and colorful book with garden tips and a few recipes is not nearly comprehensive enough. DeWitt's book includes a few pages on growing peppers, but is more about what to do with peppers after you have them in hand. Unfortunately, the peppers one purchases are not nearly as fresh and good as those one can grow.

This is a nice little cookbook (less than 100 small pages), spiral bound with recipes printed on pages that will withstand splatters. The book covers freezing peppers (mash, sauce chutney, Gazpacho, stew); making powders, pastes, and sauces; smoking peppers (salsa, hot sauce, Chipotle, baked beans); pickling peppers alone or in combination with other vegetables such as squash, onions or beans; and preservation in the form of vinegars, oils, liquors, condiments such as Jalepeno Mustard and jelly and Chile butter.

Customer Reviews:

disappointed.......2003-03-15

This recipe book is more for the kitchen sink cook. You know, find what you can around the kitchen put it in a pot and call it "Chilli" Well, I wasn't impressed. Most of the recipes didn't even appeal to me. (Uh, ketchup is never an ingredient to put into chilli for any reason....yuk!)

It is a great help in my research in the world of chili........1998-01-12

I found that basically all chili recipes are really the same with just a pinch of differences. I was inpressed with the personalities that had contributed their own personal recipes. My wife was impressed with the recipes for some of the other Mexican dishes and we will be trying them soon. So this is more that just a book of similar chili recipes---it offers a variety of other dishes

The Totally Chile Peppers Cookbook (Totally Cookbooks)

Average customer rating:

The Totally Chile Peppers Cookbook (Totally Cookbooks)
Helene Siegel , and Karen Gillingham
Manufacturer: Celestial Arts
ProductGroup: Book
Binding: Paperback

General | Baking | Cooking, Food & Wine | Subjects | Books

General | Cooking, Food & Wine | Subjects | Books

Reference | Cooking, Food & Wine | Subjects | Books

Vegetables | Vegetables & Vegetarian | Cooking, Food & Wine | Subjects | Books

General | Cooking, Food & Wine | 4-for-3 Books Store | Stores | Books

Reference | Cooking, Food & Wine | 4-for-3 Books Store | Stores | Books

All 4-for-3 Deals | 4-for-3 Books Store | Stores | Books
Similar Items:

ASIN: 0890877246

Books:

Books Index

Books Home

Recommended Books