The chile pepper encyclopedia : everything you'll ever need to know about hot peppers with more than 100 recipes / Dave DeWitt.

By: Material type: TextTextPublication details: New York : William Morrow, c1999.Edition: 1st edDescription: xii, 338 p. : ill. (some col.) ; 24 cmISBN:
  • 0688156118
  • 9780688156114
Subject(s): DDC classification:
  • 641.6/384 21
LOC classification:
  • TX803.P46 D47 1999
Contents:
Major Entries -- Africa -- Agriculture, U.S. -- Agriculture, World -- Amazonia -- Ancho/Poblano -- Andes Region -- Annuum Species -- Asian Chiles -- Baccatum Species -- Bell Peppers -- Beverages -- "Bird Peppers" -- Botany -- Breeding -- Capsaicin -- Caribbean Islands -- Cayenne -- Central America -- Chili con Carne -- Chiltepin -- China -- Chinense Species -- Chipotle -- Curry -- Desserts and Sweets -- Folklore and Mythology -- Folk Medicine -- Frutescens Species -- Gardening -- Habaneros -- Harvesting and Processing -- Hot Sauce Definitions -- Hot Sauce History -- India -- Jalapenos -- Jerk Foods -- Korea -- Latin America -- Medicinal Uses -- Mexico -- New Mexican Varieties -- Nomenclature -- Nutrition -- Oleoresins from Capsicums -- Ornamental Chiles -- Paprika -- Pasilla -- Pepper Sprays -- Physiology and Addiction -- Piquin -- Pod Types -- Prehistory and Domestication -- Pubescens Species -- Pungency -- Rellenos: Stuffed Chiles -- Remedies with Chiles -- Salsa -- Scoville Scale -- Serranos -- Smoking Chiles -- Spice Islands--Indonesia, Malaysia, and Singapore -- Taste and Flavor -- Thailand and Its Neighbors -- Toxicity of Capsaicinoids -- Vegetarian Chile Cuisine -- Wax Chiles -- Resources.
Summary: Describes various types of peppers, including bell peppers, jalapenos, and paprika, shares recipes from around the world, and describes other ways peppers are used.
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Holdings
Item type Current library Call number Copy number Status Date due Barcode
Books Books Odessa College Stacks 641.6384 D522C (Browse shelf(Opens below)) 1 Available 51994001322629

Includes index.

Major Entries -- Africa -- Agriculture, U.S. -- Agriculture, World -- Amazonia -- Ancho/Poblano -- Andes Region -- Annuum Species -- Asian Chiles -- Baccatum Species -- Bell Peppers -- Beverages -- "Bird Peppers" -- Botany -- Breeding -- Capsaicin -- Caribbean Islands -- Cayenne -- Central America -- Chili con Carne -- Chiltepin -- China -- Chinense Species -- Chipotle -- Curry -- Desserts and Sweets -- Folklore and Mythology -- Folk Medicine -- Frutescens Species -- Gardening -- Habaneros -- Harvesting and Processing -- Hot Sauce Definitions -- Hot Sauce History -- India -- Jalapenos -- Jerk Foods -- Korea -- Latin America -- Medicinal Uses -- Mexico -- New Mexican Varieties -- Nomenclature -- Nutrition -- Oleoresins from Capsicums -- Ornamental Chiles -- Paprika -- Pasilla -- Pepper Sprays -- Physiology and Addiction -- Piquin -- Pod Types -- Prehistory and Domestication -- Pubescens Species -- Pungency -- Rellenos: Stuffed Chiles -- Remedies with Chiles -- Salsa -- Scoville Scale -- Serranos -- Smoking Chiles -- Spice Islands--Indonesia, Malaysia, and Singapore -- Taste and Flavor -- Thailand and Its Neighbors -- Toxicity of Capsaicinoids -- Vegetarian Chile Cuisine -- Wax Chiles -- Resources.

Describes various types of peppers, including bell peppers, jalapenos, and paprika, shares recipes from around the world, and describes other ways peppers are used.

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