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

In a visually stunning culinary and ethnobotanical survey of the pepper and its many varieties, a three-time James Beard Award-winning author and chef/restauranteur presents an abundance of information on this essential ingredient central to our multicultural palate, and presents 40 recipes that celebrate its complex flavors and health benefits.;A pepper epiphany -- The silent gardeners -- Pepper anatomy and heat -- The capsicum clan -- Peppers into words -- The world travels of peppers -- Gallery of fresh peppers -- Gallery of dried peppers -- Into the pepper garden -- Cooking with peppers.;"Few ingredients have had greater influence on the cuisines and foodways of the world than peppers. Born in Amazonia and popularized in the Americas, peppers' diaspora spans millennia and has shaped the way generations of cooks create flavor. Peppers of the Americas, by three-time James Beard Award-winner and historian Maricel Presilla, is the essential reference to this remarkable food, retracing the fascinating history of how Capsicum, the genus to which all peppers belong, spread across the globe, influencing cooking traditions and giving rise to peppers' widespread use today. As Presilla details, peppers bring much more than fire power to the plate. Their distinct flavors--fruity, sweet, floral, herbal--add nuance and depth to cooking that no other ingredient can conjure. Here, Presilla describes nearly 200 varieties of fresh and dried peppers (also including tasting notes and recommended uses), each one photographed to showcase its distinguishing features. Information on how to grow, buy, store, process, and cook provides guidance for making the most of the plethora of peppers now available in markets everywhere. More than 40 pepper-forward recipes for everything from ground dried pepper blends, piquant vinegars, bright sauces and lively sides to memorable main dishes round out Presilla's tribute to this inimitable ingredient. Visually rich with botanical illustrations and more than 225 color photographs, cooks and gardeners alike will be inspired by the vibrant colors, shapely forms, complex flavors, and singular recipes in this artful compendium."--Inside front cover. 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 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. 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 A beautiful culinary and ethnobotanical survey of the punch-packing ingredient central to today's multi-cultural palate, with 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 250 varieties (with physical description, tasting notes, uses for cooks, and beautiful botanical portraits for each). Following the cook's gallery of varieties, 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...