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

The Peppers Cookbook: 200 Recipes From The Pepper Lady's Kitchen by Jean Andrews is a truly mouth-watering compendium of delicious "I've just got to try this!" recipes showcases the culinary delights and possibilities of the pepper ranging from jalapenos to serranos to bells. Beginning with "What is a pepper?" and moving on to descriptions of eighteen different peppers, and an invaluable section on selecting, storing, and using peppers, the kitchen cook is introduced to recipes featuring various peppers in everything from appetizers to entrees, from sauces to desserts, from baked goods to condiments. With recipes ranging from Roasted Portabella Mushrooms with Basil-Red Pepper Cream; Green Chile Pasta; and Rocoto Relleno (Peruvian Stuffed Peppers); to Chipotle Hominy Casserole; Ethiopian Afrin or Spiced Ground Pepper Seed; The Pepper Lady's Version of Laura Bush's Texas Cowboy Cookies; and Pickled Jalapenos or Hungarian Wax Peppers, The Peppers Cookbook is the ultimate culinary compendium for pepper enthusiasts!

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.

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. "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 majority of the book contains new recipes along with the best recipes from her Pepper Trail book. The mouth-watering recipes herein range from appetizers to main courses, sauces, and desserts."--Jacket