Hot Peppers: The Story of Cajuns and Capsicum - Chapel Hill Books (Paperback)
  • Hot Peppers: The Story of Cajuns and Capsicum - Chapel Hill Books (Paperback)
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Hot Peppers: The Story of Cajuns and Capsicum - Chapel Hill Books (Paperback)

(author)
£25.95
Paperback 192 Pages / Published: 30/11/1999
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Smitten by a love of hot peppers, journalist Richard Schweid travelled to the capital of the US hot sauce industry, New Iberia, Louisiana. This is Cajun country, and ""capsicum"" (as hot peppers are known botanically) thrive in the region's salty, oil-rich soil. At once an entertaining exploration of the history and folklore that surrounds hot peppers and a fascinating look at the industry built around the fiery crop, this text also offers a sympathetic portrait of a culture and a people in the midst of economic and social change. This edition of ""Hot Peppers"" has been thoroughly updated and includes some 25 recipes for such delicious spicy dishes as crawfish etoufee, jambalaya, and okra shrimp gumbo.

Publisher: The University of North Carolina Press
ISBN: 9780807848265
Number of pages: 192
Weight: 268 g
Dimensions: 235 x 156 x 12 mm
Edition: 2nd Revised edition


MEDIA REVIEWS
Entertaining and informative.

"Library Journal"


"[An] informal, eminently readable book.

"Los Angeles Times Book Review""


"It no doubt contains more information about the culture, processing and use of red peppers than any other single source.

"New Orleans Times-Picayune""


A publishing event to celebrate.

"The Southern Register"


"There is an ease and charm to Schweid's reporting, rather like that of Calvin Trillin of the "New Yorker."

"Newsday""


An informal, eminently readable book.

"Los Angeles Times Book Review"


It no doubt contains more information about the culture, processing and use of red peppers than any other single source.

"New Orleans Times-Picayune"


[An] informal, eminently readable book.

"Los Angeles Times Book Review"


There is an ease and charm to Schweid's reporting, rather like that of Calvin Trillin of the "New Yorker".

"Newsday"

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