The Peppers Cookbook: 200 Recipes from the Pepper Lady's Kitchen (Great American Cooking)

Award-winner Jean Andrews has been called ''the first lady of chili peppers'' and her own registered trademark, ''The Pepper Lady.'' She now follows up on the success of her earlier books, Peppers: The Domesticated Capsicums and The Pepper Trail, with a new collection of more than two hundred recipes for pepper lovers everywhere. Andrews begins with how to select peppers (with an illustrated glossary provided), how to store and peel them, and how to utilize various cooking techniques to unlock their flavors. A chapter on typical ingredients used in pepper recipes will be a boon for the harried cook. The Peppers Cookbook also features a section on nutrition and two indexes, one by recipe and one by pepper type, for those searching for a recipe to use specific peppers found in the market. The majority of the book contains new recipes along with the best recipes from her award-winning Pepper Trail book. The mouth-watering recipes herein range from appetizers to main courses, sauces, and desserts, including Roasted Red Pepper Dip, Creamy Pepper and Tomato Soup, Jicama and Pepper Salad, Chipotle-Portabella Tartlets, Green Corn Tamale Pie, Anatolian Stew, South Texas Turkey with Tamale Dressing, Shrimp Amal, Couscous-Stuffed Eggplant, and Creamy Serrano Dressing.

award-winner Jean Andrews Has Been Called The First Lady Of Chili Peppers And Her Own Registered Trademark, The Pepper Lady. She Now Follows Up On The Success Of Her Earlier Books, peppers: Thedomesticated Capsicums And the Pepper Trail, With A New Collection Of More Than Two Hundred Recipes For Pepper Lovers Everywhere. Andrews Begins With How To Select Peppers (with An Illustrated Glossary Provided), How To Store And Peel Them, And How To Utilize Various Cooking Techniques To Unlock Their Flavors. A Chapter On Typical Ingredients Used In Pepper Recipes Will Be A Boon For The Harried Cook. The Peppers Cookbook Also Features A Section On Nutrition And Two Indexes, One By Recipe And One By Pepper Type, For Those Searching For A Recipe To Use Specific Peppers Found In The Market. The Majority Of The Book Contains New Recipes Along With The Best Recipes From Her Award-winning pepper Trail Book. The Mouth- Watering Recipes Herein Range From Appetizers To Main Courses, Sauces, And Desserts, Including Roasted Red Pepper Dip, Creamy Pepper And Tomato Soup, Jicama And Pepper Salad, Chipotle- Portabella Tartlets, Green Corn Tamale Pie, Anatolian Stew, South Texas Turkey With Tamale Dressing, Shrimp Amal, Couscous-stuffed Eggplant, And Creamy Serrano Dressing.

author Biography: Jean Andrews Is The Author Of the Pepper Trail: History And Recipes From Around The World, The Winner Of The 2001 Jane Grigson Award Recognizing Distinguished Scholarship And Presented By The International Association Of Culinary Professionals. She Is A Distinguished Alumna From The University Of North Texas, Where She Received Her Ph.d., And From The University Of Texas At Austin, Where She Received A B.s. And Was Also Named To The Hall Of Honor Of The College Of Natural Sciences. Named To Who's Who In Food And Wine In Texas, Andrews Also Is Author And Illustrator Of Thirteen Books, Including american Wildflower Florilegium. She Lives In Austin, Texas.

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author Of Several Other Highly Regarded Books On Chili Peppers, Andrews Is A Well-known Authority On The Topic. Her Latest Work, Illustrated With Her Own Line Drawings, Opens With A Thoroughly Researched Guide To The Various Peppers, Followed By A Section Called Peppers On Your Plate That Addresses Selection And Use And Includes Information On Other Ingredients And Culinary Terms. Most Of The 200 Recipes That Follow-some Of Which Appeared In Her Earlier Books, As Did Some Of The Text-are On The Sophisticated Side, Though There Are Old-time Texas Favorites, Too, Like Frito Pie. The Book Concludes With A Chapter On Nutrition And A Bibliography That Is Actually Fun To Read. For Most Collections. Copyright 2005 Reed Business Information.

half title......Page 2 title page......Page 4 foreword......Page 8 preface......Page 10 Part 1. What is a Pepper? • Look at Me! Cultivar Descriptions • Peppers on Your Plate......Page 12 1. Origin and Discovery......Page 14 2. Origin and Use of Name......Page 15 3. Nutritional Information......Page 16 4. Capsaicin (CAPS)......Page 18 5. Aroma, Flavor, and Color......Page 20 6. Why Chili Pepper Lovers Love Chili Peppers......Page 21 2. Bell Pepper......Page 22 4. Cherry......Page 23 6. Chiltepín......Page 24 8. Guajillo, dried; Mirasol, fresh......Page 25 10. Jalapeño......Page 26 12. Pasilla, dried; Chilaca, fresh......Page 27 14. Pimento......Page 28 15. Poblano, fresh; Ancho and/or Mulato, dried......Page 29 17. Serrano......Page 30 18. Tabasco......Page 31 1. Selection and Use......Page 32 1. c. How to Use Fresh Peppers......Page 33 1. d. How to Use Dried Peppers......Page 36 2. a. Prepared Pepper Products......Page 37 2. b. Ingredients......Page 43 2. c. Cooking Notes......Page 55 2. d. Substitutions for Ingredients......Page 58 Part 2. Recipes......Page 60 1. Appetizers, Salads, and Soups......Page 62 2. Breads, Savory Tarts, and Pastas......Page 86 3. Meat, Fowl, and Seafood......Page 108 4. Vegetables, Casseroles, and Soufflés......Page 136 5. Sauces, Spreads, Dressings, and Pestos......Page 152 6. Desserts! Desserts! Desserts!......Page 176 7. Relishes, Chutneys, Preserves, and Condiments......Page 188 Notes on Nutrition......Page 210 Annotated Bibliography......Page 218 Subject Index......Page 224 Recipe Index......Page 230 Award-winner Jean Andrews has been called'the first lady of chili peppers'and her own registered trademark,'The Pepper Lady.'She now follows up on the success of her earlier books, Peppers: The Domesticated Capsicums and The Pepper Trail, with a new collection of more than two hundred recipes for pepper lovers everywhere. Andrews begins with how to select peppers (with an illustrated glossary provided), how to store and peel them, and how to utilize various cooking techniques to unlock their flavors. A chapter on some typical ingredients that are used in pepper recipes will be a boon for the harried cook. The Peppers Cookbook also features a section on nutrition and two indexes, one by recipe and one by pepper type, for those searching for a recipe to use specific peppers found in the market. The majority of the book contains new recipes along with the best recipes from her award-winning Pepper Trail book. The mouth-watering recipes herein range from appetizers to main courses, sauces, and desserts, including Roasted Red Pepper Dip, Creamy Pepper and Tomato Soup, Jicama and Pepper Salad, Chipotle-Portabella Tartlets, Green Corn Tamale Pie, Anatolian Stew, South Texas Turkey with Tamale Dressing, Shrimp Amal, Couscous-Stuffed Eggplant, and Creamy Serrano Dressing. Award-winner Jean Andrews has been called the first lady of chili peppers and her own registered trademark, The Pepper Lady. She now follows up on the success of her earlier books, The Domesticated Capsicums and The Pepper Trail , with a new collection of more than two hundred recipes for pepper lovers everywhere. Andrews begins with how to select peppers (with an illustrated glossary provided), how to store and peel them, and how to utilize various cooking techniques to unlock their flavors. A chapter on some typical ingredients that are used in pepper recipes will be a boon for the harried cook. The Peppers Cookbook also features a section on nutrition and two indexes, one by recipe and one by pepper type, for those searching for a recipe to use specific peppers found in the market. The majority of the book contains new recipes along with the best recipes from her award-winning Pepper Trail book. The mouth-watering recipes herein range from appetizers to main courses, sauces, and desserts, including Roasted Red Pepper Dip, Creamy Pepper and Tomato Soup, Jicama and Pepper Salad, Chipotle-Portabella Tartlets, Green Corn Tamale Pie, Anatolian Stew, South Texas Turkey with Tamale Dressing, Shrimp Amal, Couscous-Stuffed Eggplant, and Creamy Serrano Dressing.